Warm Chocolate Chip Cookie Skillet Recipe

Preheat and prepare skillet

Preheat oven to 350°F (175°C). Place a 10- to 12-inch oven-safe cast-iron skillet (or an ovenproof nonstick skillet) on the stovetop and add 1 tablespoon of the butter to the cold skillet. Swirl to coat the bottom and sides; alternatively, grease the skillet with butter and lightly flour or line with parchment paper leaving an overhang for easy removal.

Melt butter and combine sugars

In a small saucepan over low heat or in a microwave-safe bowl, melt the remaining 5 tablespoons of butter until just melted (do not brown). Combine the warm melted butter, granulated sugar and light brown sugar in a mixing bowl. Whisk until smooth and slightly glossy, about 30–45 seconds.

Add eggs and vanilla

Beat in the whole egg and the extra egg yolk, one at a time, whisking until fully combined. Stir in the vanilla extract.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt until evenly combined.

Make cookie dough

Gradually fold the dry ingredients into the wet mixture with a rubber spatula or wooden spoon, mixing until just combined and no streaks of flour remain. Do not overmix. Fold in the semisweet chocolate chips and the toasted chopped nuts, if using.

Transfer to skillet and shape

Scoop the cookie dough into the prepared skillet and use the back of a spatula or an offset spatula to spread it evenly, pressing the dough to reach the edges. Smooth the top and, if desired, sprinkle a few extra chocolate chips on top for a decorative melt.

Bake

Bake on the center rack of the preheated oven for 18–25 minutes, until the edges are golden brown and set but the center still looks slightly gooey — a toothpick inserted into the center should come out with a few moist crumbs. Exact time depends on skillet size and oven; start checking at 18 minutes.

Cool slightly

Remove the skillet from the oven and place it on a heatproof surface. Let the cookie rest for 5–10 minutes to firm up slightly but remain warm and gooey.

Scoop two scoops of vanilla bean ice cream onto the warm skillet cookie (or serve individual scoops alongside). If desired, sprinkle a light pinch of flaky sea salt over the ice cream and cookie to enhance flavor.

Serve immediately from the skillet with spoons. Leftovers can be covered and kept at room temperature for a few hours or refrigerated for up to 2 days; reheat in a 325°F (160°C) oven for 6–8 minutes to regain the warm, gooey texture before serving.