Cast Iron Skillet Cookie (Print Version)

Chocolate chip cookie, golden on the edges and soft inside, baked in a cast iron skillet for rich flavor.

# Recipe Ingredients:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, melted and slightly cooled
05 - 1 cup light brown sugar, packed
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Mix-ins

09 - 2 cups semisweet chocolate chips

# Directions:

01 - Set oven temperature to 350°F (175°C) and allow to fully preheat.
02 - Whisk flour, baking soda, and salt in a medium bowl and set aside.
03 - In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until the mixture is smooth.
04 - Add eggs one at a time to the butter-sugar mixture, whisking thoroughly after each addition, then stir in the vanilla extract.
05 - Gently fold the dry ingredients into the wet mixture using a spatula until just combined; avoid overmixing.
06 - Carefully fold chocolate chips into the cookie dough until evenly distributed.
07 - Lightly grease a 10-inch cast iron skillet with butter or non-stick spray.
08 - Spread the cookie dough evenly into the prepared skillet and smooth the surface with a spatula.
09 - Bake for 22 to 28 minutes, until the edges are golden and center is just set. The cookie will continue to bake slightly as it cools.
10 - Let the skillet cookie cool for 10 minutes before slicing or serving directly from the pan. For best results, enjoy warm; optionally top with vanilla ice cream.

# Expert Advice:

01 -
  • Uses basic pantry ingredients found in most kitchens
  • Ready in about half an hour from start to finish
  • No need to scoop individual cookies or chill the dough
  • Perfect for sharing straight from the pan for a fun and cozy serving
  • Bakes up with a crisp edge and super soft middle which is just dreamy
02 -
  • Packed with melty chocolate in each bite
  • This recipe freezes well either as baked wedges or as raw dough pressed into a lined skillet
  • Soft centers are all about not overbaking Watch the pan closely in the last five minutes
03 -
  • For the chewiest middle start checking your cookie five minutes ahead of time Turn your skillet halfway through baking if your oven heats unevenly
  • Always use room temperature eggs for even mixing Cold eggs can cause the butter to seize up and create dense spots in your cookie
  • If your skillet is new or infrequently used run a thin layer of oil on the surface and bake it empty for ten minutes before making your cookie This helps prevent sticking and ensures a golden crust

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