Chocolate Chip Cookie Skillet Recipe

Prepare oven and skillet

Preheat the oven to 350°F (175°C). Lightly grease a 10-inch oven-safe cast-iron skillet with 1 teaspoon softened butter or a neutral oil and line the bottom with a round of parchment if you prefer easier removal (optional).

Cream butter and sugars

In a large bowl or the bowl of a stand mixer fitted with a paddle, beat the softened unsalted butter, granulated sugar, and packed light brown sugar together on medium speed until light, fluffy, and pale (about 2–3 minutes). Scrape down the bowl as needed.

Add eggs and vanilla

Add the eggs one at a time, beating until each is incorporated. Add the vanilla extract and mix until combined, scraping the bowl once more.

Combine dry ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and fine salt until evenly distributed.

Mix wet and dry

With the mixer on low, gradually add the dry ingredients to the butter-sugar-egg mixture and mix until just combined. Do not overmix; a few streaks of flour are fine.

Fold in chocolate and nuts

Using a spatula, fold in the semisweet chocolate chips and chopped nuts (if using) until evenly distributed through the dough.

Transfer to skillet

Spoon the cookie dough into the prepared 10-inch cast-iron skillet and spread it into an even layer, smoothing the top with an offset spatula or the back of a spoon. Sprinkle a few extra chocolate chips on top for presentation.

Bake

Bake in the preheated oven for 20–25 minutes, rotating once at the halfway mark. Bake until the edges are golden-brown and set but the center is still slightly soft and jiggles a bit — it will continue to set as it cools. For a well-done crisp edge, bake 25–28 minutes.

Rest

Remove the skillet from the oven and let the cookie rest in the skillet for 8–10 minutes to finish setting and to cool slightly so it can be scooped more easily.

Scoop 1–2 scoops of vanilla ice cream onto the warm cookie skillet (or serve individual scoops alongside). If desired, sprinkle a pinch (about 1/4 tsp) of flaky sea salt over the top to heighten the flavors.

Serve the skillet warm, allowing guests to spoon the gooey, warm cookie into bowls with melting ice cream. Leftovers can be covered and stored at room temperature for up to 2 days; reheat in a 300°F (150°C) oven for 8–10 minutes to refresh.