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A warm from the oven chocolate chip skillet cookie topped with vanilla ice cream on a wood table.

Easy Chocolate Chip Skillet Cookie

  • Author: Laura Bolton - Fork Knife Swoon
  • Prep Time: 20
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: One 9-inch Skillet Cookie 1x
  • Category: Baking, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian


An ooey-gooey, super chocolate-y, chewy chocolate chip skillet cookie – for when you’re craving the flavors of classic chocolate chip cookies but don’t want to wait. This easy recipe requires no chilling or scooping, and is perfect for sharing. Dairy-free and gluten-free friendly.


  • 1/2 cup (113g or 1 stick) unsalted butter
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 11/4 cups (150g) all-purpose flour, spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp Kosher salt (such as Diamond Crystal)
  • 1 tsp pure vanilla extract
  • 1 large egg
  • 1.5 oz semisweet (60-70%) chocolate bar, roughly chopped
  • 1/2 cup (80g) semisweet chocolate chips, divided


  1. Preheat the oven to 350℉. Prep your ingredients and chop your chocolate.
  2. Gently melt the butter in a 9-inch cast iron skillet over low heat. As it melts, swirl the melted butter around to lightly grease the edges of the skillet. Remove from the heat and set aside.
  3. In a medium mixing bowl, whisk together the flour, baking powder, and salt, until combined. Set aside.
  4. Add the granulated and brown sugars to the mixing bowl of a stand up mixer fitted with the paddle attachment. Alternatively, you can use an electric hand mixer.
  5. Pour the warm melted butter over the sugars. Mix on medium speed for about 1 minute, until smooth and creamy. Scrape down the sides of the bowl as needed, then mix in the vanilla.
  6. Add the egg and mix until completely combined and the mixture has slightly lightened in color, about 30 seconds.
  7. Turn the mixer down to low speed, and spoon in the flour mixture. Mix until just combined, scraping down the sides of the bowl with a spatula, as needed. Stir in the chopped chocolate and half of the chocolate chips.
  8. Transfer the cookie dough to the buttered skillet, and use an offset spatula to spread the batter into an even layer. The dough will be thick.
  9. Sprinkle the remaining chocolate chips on top.
  10. Bake for 18-22 minutes, until the cookie looks shiny and set, the edges are golden, and a cake tester inserted into the center comes out mostly clean (or with just melted chocolate).
  11. Remove from the oven (carefully!) and let the skillet cool for 5-10 minutes.
  12. Share straight from the pan, or dish up into bowls , topped with a light sprinkling of flake sea salt (such as Maldon) and scoops of vanilla ice cream. Best served warm. Enjoy!!


Make it gluten-free: substitute a gluten-free all-purpose flour blend such as Bob’s Red Mill or King Arthur Flour.

Make it dairy-free: replace the butter with a plant-based alternative, such as Miyokos Cultured Vegan Butter (my top choice), or Earth Balance Buttery Baking Sticks (excellent texture, but a more noticeable flavor). You may need to give the cookie an extra 1-2 mins of baking time.

If you’re a fan of nuts in your cookies, you can add 1-2 Tbsp of nuts in place of an equal amount of chocolate chips. Chopped walnuts, pecans, and macadamia nuts would all be lovely.

Keywords: chocolate chip skillet cookie, chocolate chip cookie, skillet cookie, pizookie, easy, sharing