Skillet Chocolate Chip Cookie
Updated Feb. 9, 2024
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 8tablespoons/113 grams unsalted butter, at room temperature
- ½cup/110 grams packed dark brown sugar
- ½cup/100 grams granulated sugar
- 1large egg
- 1tablespoon vanilla extract
- 1½cups/192 grams all-purpose flour
- ¾teaspoon baking soda
- ¾teaspoon kosher salt (such as Diamond Crystal)
- 1cup/140 grams chopped semi-sweet chocolate
- 1cup/96 grams whole walnut halves or walnut pieces
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
465 calories; 25 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 6 grams polyunsaturated fat; 57 grams carbohydrates; 2 grams dietary fiber; 36 grams sugars; 6 grams protein; 238 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 350 degrees. In a large bowl, with a wooden spoon or an electric mixer on medium, combine the butter, brown sugar and granulated sugar and beat until smooth and creamy, about 1 minute. Add the egg and vanilla and beat to combine.
- Step 2
Add the flour, baking soda and salt to the butter mixture and mix until just combined. Mix in the chocolate and the walnut halves.
- Step 3
Spread the batter evenly in a 12-inch oven-safe skillet. It will be thin. Bake until golden brown and set but still slightly gooey in the center, 20 to 22 minutes. Let stand for at least 5 minutes before serving warm or at room temperature. The cookie is best the day it’s made, but leftovers will last, well-wrapped, up to 3 days at room temperature.
Private Notes
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Cooking Notes
Nell
Wife of a professional blacksmith here, with a PSA from the professionals: you don't need to fuss so much over your cast iron (or carbon steel) pans. That's actually part of what makes them so great. If you are concerned about tastes and oils from what was last in the pan (makes sense!), wash it with soap like you would any other pan, then yeah, throw some oil in there and fry up some potatoes (or something else with mild/no flavor) to re-season. Cast iron was meant to be flexible, not fussy!
Sally
Easy, tasty. I used a 10 inch springform pan instead of my cast iron skillet and it worked fine. (Left out the nuts...)
Susan P.
Or find the closest round baking vessel you have (10-12" cake pan) or calculate the area of a 12" skillet ( A=π⋅r2 = 113 inches) and find the closest rectangular equivalent you have, such as a 9 x 13 pan (A = 117 inches) - quarter sheet pan or taller sided cake/brownie baking pan would do.
Melissa
I just line my very garlicky cast iron pans with parchment paper if I'm making something sweet.
Jude
I make just a few substitutions. I use my meatloaf recipe but I change my meat for flour and butter. I change my onions for chocolate chips. I change my barbecue sauce for vanilla extract. Oh, but I do keep the eggs lol.
cathy erdle
We used a 10" coated cast iron Staub skillet. Given that the pan we used is a bit smaller than the one recommended, we gave it a couple extra minutes in the oven. The consistency reminded me of a Starbucks brownie -- gooey, chocolatey and delicious. The only thing I would change is to cut the salt in half. It tasted extremely salty. (Didn't stop me from eating it though!)
Lourdes
After years of experimenting with ingredients (sugars, butters, chocolates, time), I am done. I used dark Ghirardelli chocolate, Kerry Gold salted butter, (reduced the added salt to 1/4 tsp), and GREASED THE SKILLET WITH BACON GREASE. Prepare for the Rapture, folks, because this recipe (albeit tweaked) is it.
EllB
I used to make this on a pizza pan for my son's school event. Cookie pizza was always a big hit
Susan Zucker
Could these be baked as bars in an rectangular cake pan?
Debbie
I made this yesterday following the recipe. Delicious. Only alteration I’ll suggest is to reduce the salt to 1/2 teaspoon.
Eileen from New England
H'mm. It has not been a good day. I think I see this giant CC in my near future! I might add some crumbled bacon and bacon fat to the batter, and flaky salt on top, for good measure.
Julia
Delicious, easy, and cooked perfectly in our cast iron skillet. The family nicknamed it the chocolate chip crumble and are fans, thank you!
Casey CW
Added a half cup of Heath bar crumbles to this and I am transported to another planet - this recipe is outta this world!
kathy s
Maharichie…I have an 8 inch pan, too, so I did the math and it looks like cutting the recipe in half should work.
EUPHEMIA THOMPSON
Yes it can. And can also be frozen, defrosted, and baked.
Emma
Did not use a tablespoon of vanilla - just a tsp. 1/2 tsp of salt as recommended by other cooks. Made ahead and brought to a house party to cook in their oven, stored in fridge and then brought to room temp before baking. Huge hit when served with vanilla ice cream!
Bev
Nell is right about cast iron! My pans are 40 years old. I scrub in the sink with hot soapy water, & set on the stovetop to dry before putting away. If they seem to need it, every decade or so, I wipe with a sheen of oil & warm on the stovetop. Wipe again. I love my cast iron!
EllenK
These are super easy and delicious. The recipe is perfect the way it is, but variations would be good too. I use my 12" cast iron skillet which is well seasoned, and it doesn't require any additional greasing.
Liz
Use the greasy side of the butter wrapper to help evenly press the batter into the skillet!
Made on 08/16 - Forgiving Recipe
I have made this recipe more times than I can count. The ROI is tremendous given the easy of preparation. Do yourself a favor and try subbing Trader Joe’s salted caramel chips for the nuts. If you do, I would suggest doing half a cup of chocolate chips and half a cup of the caramel chips.
Kelly Horvath
I started making this easy and delicious cookie a couple of months ago, and the family now wants variations. Could an oatmeal raisin be done this way?
Jill J
Made as is other than a bit less vanilla. They are great - cooked in my convection oven at 345 for 20 - third time making them and everyone loves them.
Dan
I’m a hobby beekeeper. Swapped out the sugar for my pure Honey. Could not imagine that this recipe could be any better … but it is!
Hollie
Made this vegan using Miyoko’s butter and a flax egg (1 tbsp ground flax 3 tbsp oat milk) and it turned out great!
Laurie
This was SO good, but I'd reduce the amount of chocolate next time. I used dark chocolate and it was still too much.
CA
made this as-is, reminds me of a chocolate chip cookie “cake” in the best way, those cakes you’d eat as a kid. i baked it for 20 min — a little gooey out of the oven but set perfectly, nice and chewy the days after. oh, topped with maldon, too!
Stefania
easy recipe, too sweet for me.
mary kaltenbach
Delicious. I may suggest there is room to reduce the salt.
Michell
I made this in a twelve-inch cast iron skillet. Homemade vanilla extract was substituted - aged bourbon and vanilla beans. The whole family loved it! The final cookie had cookie dough on the top and bottom, warm chocolate goo in the middle, like a hot molten chocolate cookie. Each slice was served with a scoop of strawberry ice cream. Everyone requested this recipe be made again. Winner!!
Christy
I made this the other day for a snow day treat and was amazed how well it came out! I used a 10” skillet and used a whole bag of chocolate chips (12 oz) instead of adding walnuts. Also I realized a few days later I accidentally used bread flour instead of regular flour—but it worked perfectly and became an instant classic in our house!
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