There’s something downright magical about a giant chocolate chip cookie baked in a skillet. It’s nostalgic and indulgent, but also dramatic in the best way — golden edges, a soft and gooey center, and pools of melted chocolate that practically beg for a scoop of vanilla ice cream. This is the kind of dessert you make when you want everyone gathered around the table, spoons in hand, “just one more bite” turning into many.
What I love most about this skillet cookie is how effortless it feels for such a showstopper. No chilling, no scooping, no batches — just one big, beautiful cookie that looks impressive straight out of the oven. It’s perfect for cozy nights at home, casual dinner parties, or those moments when a regular cookie simply won’t do.
PrintGiant Chocolate Chip Cookie Skillet
Ingredients
1 cup semisweet chocolate wafers (disks, pistoles, fèves)
½ cup plus 2 Tbsp. (133 g) dark brown sugar
⅓ cup (67 g) granulated sugar
¼ cup (½ stick) plus 2 Tbsp. unsalted butter, room temperature
¾ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt
1 large egg, room temperature
½ tsp. vanilla paste or vanilla extract
1 cup (125 g) all-purpose flour
¼ tsp. baking soda
Flaky sea salt
Instructions
Step 1
Position an oven rack on the lowest level and preheat the oven to 375°F. Roughly chop 1 cup of semisweet chocolate wafers, leaving a few whole pieces, and set aside.
Step 2
In a large bowl, combine the dark brown sugar, granulated sugar, butter, and salt. Mix until mostly smooth with no large lumps, about 1 minute. Add the egg and vanilla, stirring until fully blended and the mixture looks loose and batter-like. Mix in the flour and baking soda just until a soft dough forms with no dry spots. Fold in ¾ cup of the chopped chocolate, saving the rest for the top.
Step 3
Transfer the dough to a 10-inch cast-iron skillet (or a greased oven-safe stainless-steel skillet). Using damp hands, press the dough evenly across the pan, making sure it reaches the edges. Sprinkle the remaining chocolate over the surface and finish with flaky sea salt.
Step 4
Bake until the edges are golden brown and slightly puffed, about 20–25 minutes (or 15–18 minutes if using a stainless-steel skillet). Let the cookie cool in the skillet for about 1 hour before serving. Slice into wedges and enjoy straight from the pan or turned out onto a plate.
Tips for Perfect Results
This recipe is wonderfully simple, but a few small tips make all the difference between good and absolutely unforgettable.
- Use room-temperature butter and egg. This helps everything blend smoothly and gives the cookie that soft, tender texture.
- Don’t overmix the dough. Once the flour goes in, mix just until everything comes together. Overmixing can make the cookie tough instead of chewy.
- Cast iron matters. A cast-iron skillet gives you crisp, caramelized edges and a warm, gooey center. If you’re using stainless steel, just note it bakes a bit faster.
- Watch the center, not just the edges. The cookie should look set around the outside but slightly underbaked in the middle when you pull it out. It firms up as it cools.
- Flaky sea salt is non-negotiable. That final sprinkle balances the sweetness and makes the chocolate pop.
Letting the cookie cool for at least a little while helps it slice cleanly — but no judgment if you dig in warm with spoons.
Variations and Serving Ideas
This skillet cookie is a dream canvas for customization, depending on your mood or the occasion.
- Extra indulgent: Add a handful of chopped dark chocolate or chocolate chunks for even more molten pockets.
- Nutty twist: Stir in toasted walnuts or pecans for crunch and contrast.
- Holiday-ready: Swap some chocolate for crushed peppermint candies in December or add cinnamon and espresso powder for a cozy fall vibe.
- Elegant dessert moment: Serve warm wedges with vanilla bean ice cream, a drizzle of hot fudge, or even salted caramel sauce.
- Casual crowd-pleaser: Put the skillet in the center of the table with spoons and let everyone scoop straight from the pan.
It’s also incredibly photogenic — those crackly edges and glossy chocolate make it a dessert people can’t help but snap a picture of.
Storage and Make-Ahead Tips
If you somehow have leftovers, this cookie stores beautifully.
- Room temperature: Cover the skillet or transfer slices to an airtight container and keep for up to 2 days.
- Refrigerator: Store for up to 4 days. Rewarm slices briefly in the microwave to bring back that gooey center.
- Make-ahead: You can mix the dough a few hours ahead and keep it covered in the fridge. Let it sit at room temperature for about 20 minutes before pressing into the skillet and baking.
- Freezing: Baked slices freeze well for up to 2 months. Warm gently before serving.
Final Encouragement
This giant chocolate chip cookie skillet is one of those desserts that feels comforting and celebratory all at once. It’s unfussy, deeply satisfying, and guaranteed to make people smile — especially when served warm and straight from the pan.
If you’re craving something cozy, dramatic, and unapologetically chocolatey, this is your sign to make it. Save it for later, share it with someone you love, and don’t forget to sprinkle that flaky salt on top. Sometimes the best desserts aren’t fancy — they’re just really, really good. 🍪✨