Skillet Chocolate Chip Cookie Recipe

Introduction

This skillet chocolate chip cookie is a warm, gooey treat that’s perfect for sharing. Baked right in a 12-inch skillet, it combines melty semi-sweet chocolate and crunchy walnuts in a soft, chewy cookie that’s ready in just over half an hour.

Ingredients

• 8 tablespoons (113 grams) unsalted butter, at room temperature
• 1/2 cup (110 grams) packed dark brown sugar
• 1/2 cup (100 grams) granulated sugar
• 1 large egg
• 1 tablespoon vanilla extract
• 1 1/2 cups (192 grams) all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon kosher salt (such as Diamond Crystal)
• 1 cup (140 grams) chopped semi-sweet chocolate
• 1 cup (96 grams) whole walnut halves or walnut pieces

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). In a large bowl, use a wooden spoon or electric mixer on medium speed to beat together the softened butter, dark brown sugar, and granulated sugar until smooth and creamy, about 1 minute.
2. Step 2: Beat in the egg and vanilla extract until fully combined, making sure the mixture is evenly blended.
3. Step 3: Add the all-purpose flour, baking soda, and kosher salt to the butter mixture. Mix gently until just combined to avoid overworking the dough.
4. Step 4: Fold in the chopped semi-sweet chocolate and walnuts evenly through the dough.
5. Step 5: Spread the cookie dough evenly into a 12-inch oven-safe skillet. The batter will be fairly thin, which is normal.
6. Step 6: Bake in the preheated oven for 20 to 22 minutes, until the edges are golden brown and the center is set but still slightly gooey.
7. Step 7: Let the skillet cookie stand for at least 5 minutes before serving. Enjoy it warm or at room temperature for the best flavor and texture.

Tips & Variations

• For a nut-free version, simply omit the walnuts or substitute with extra chocolate chips.
• Try adding a sprinkle of flaky sea salt on top before baking to enhance the chocolate flavor.
• Swap walnuts for pecans or toasted almonds for a different nutty crunch.
• If you don’t have a 12-inch skillet, use an oven-safe dish of similar size to ensure even baking.

Storage

Store any leftover skillet cookie wrapped tightly at room temperature for up to 3 days. To reheat, warm individual slices briefly in the microwave for 10–15 seconds to bring back that fresh-baked softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but reduce or omit the added kosher salt to avoid an overly salty cookie.

Is it necessary to use a skillet for this cookie?

The skillet helps create a crisp edge with a soft center, but you can bake the dough in any oven-safe dish about 10 to 12 inches in diameter for similar results.

Skillet Chocolate Chip Cookie Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 121 reviews

This delicious Skillet Chocolate Chip Cookie recipe offers a warm, gooey dessert with a crisp edge, baked in a 12-inch oven-safe skillet. With a perfect blend of semi-sweet chocolate and crunchy walnuts, it’s ideal for sharing and enjoying fresh from the oven.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Total Time: 32 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 8 tablespoons/113 grams unsalted butter, at room temperature
• 1 large egg
• 1 tablespoon vanilla extract

Sugars

• 1/2 cup/110 grams packed dark brown sugar
• 1/2 cup/100 grams granulated sugar

Dry Ingredients

• 1 1/2 cups/192 grams all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon kosher salt (such as Diamond Crystal)

Add-ins

• 1 cup/140 grams chopped semi-sweet chocolate
• 1 cup/96 grams whole walnut halves or walnut pieces

Instructions

1. Preheat and Cream Butter and Sugars: Heat the oven to 350°F (175°C). In a large bowl, beat together the room temperature butter, dark brown sugar, and granulated sugar with a wooden spoon or electric mixer on medium speed until the mixture is smooth and creamy, about 1 minute.
2. Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined, ensuring an even distribution throughout the batter.
3. Combine Dry Ingredients: Add the all-purpose flour, baking soda, and kosher salt to the butter mixture. Mix carefully until just combined to avoid overworking the dough.
4. Fold in Chocolate and Walnuts: Gently fold in the chopped semi-sweet chocolate and walnut halves or pieces, distributing them evenly throughout the batter.
5. Prepare and Bake in Skillet: Spread the cookie dough evenly into a 12-inch oven-safe skillet. The batter will be thin. Bake in the preheated oven for 20 to 22 minutes, or until the cookie appears golden brown around the edges and set but still slightly gooey in the center.
6. Cool and Serve: Let the skillet cookie stand for at least 5 minutes before serving. Enjoy warm or at room temperature for the best texture and flavor. Store leftovers well-wrapped at room temperature for up to 3 days.

Notes

• Ensure the butter is at room temperature for proper creaming with sugars.
• Do not overmix the dough after adding the flour to keep the cookie tender.
• Use an oven-safe skillet, preferably cast iron, for even baking.
• Allow the cookie to cool slightly in the skillet before serving to help it set.
• Store leftovers in an airtight container at room temperature for up to 3 days for optimal freshness.

Keywords: Skillet cookie, chocolate chip cookie, walnut cookie, skillet dessert, easy cookie recipe, one-pan cookie