Skillet Chocolate Chip Cookie

This skillet chocolate chip cookie transforms your favorite cookie into a warm, gooey, share-worthy masterpiece that’ll have everyone fighting over the last slice.

Imagine pulling a giant, perfectly golden-brown cookie from the oven, its edges delightfully crispy while the center stays irresistibly soft. The cast iron skillet creates that perfect texture contrast that regular cookies can only dream about.

Ingredients

For the Cookie Base:

• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon cornstarch
• 3/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 cup chocolate chips

For Topping:

• Flaky sea salt, for sprinkling

Steps

1. Preheat oven to 350°F (175°C). Thoroughly grease a 12-inch cast iron skillet, making sure to coat the sides to prevent sticking. The proper preparation of your skillet is crucial for easy serving later.
2. In a large bowl, combine the melted butter (should be warm but not hot, around 110°F/43°C) with both sugars. Mix for 2-3 minutes until the mixture becomes smooth and slightly lighter in color. This creates the foundation for your cookie’s texture.
3. Add the egg, egg yolk, and vanilla extract. Mix for 1 minute until fully incorporated. The mixture should look glossy and slightly thickened.
4. Combine the dry ingredients: flour, cornstarch (this is your secret weapon for tenderness), baking soda, and salt. Gradually stir into the wet ingredients just until no flour streaks remain – about 30-45 seconds. Over-mixing will lead to a tough cookie.
5. Fold in the chocolate chips until evenly distributed. The dough should be slightly sticky but manageable.
6. Transfer the dough to your prepared skillet, using a spatula to spread it evenly to the edges. The surface doesn’t need to be perfectly smooth – those little ridges will create delicious crispy spots.
7. Sprinkle with flaky sea salt and bake for 20-22 minutes until the edges are golden brown and the center looks slightly underdone. A toothpick inserted 2 inches from the edge should come out with a few moist crumbs.
8. Cool on a wire rack for 10-15 minutes – the cookie will continue cooking from residual heat. The center should be set but still soft when gently pressed.

Smart Swaps

• Replace half the butter with 1/3 cup mashed avocado for healthy fats
• Use 1 3/4 cups white whole wheat flour + 1/4 cup all-purpose for added fiber
• Substitute 3/4 cup coconut sugar for the brown sugar

Make It Diabetes-Friendly

• Replace sugars with 3/4 cup allulose + 1/2 cup monk fruit sweetener (reduces carbs by 75%)
• Use 1 cup sugar-free chocolate chips
• Cut into 12 portions instead of 10 (reduces to 18g carbs per serving)
• Serve with sugar-free vanilla ice cream or whipped cream

Pro Tips

• Let your skillet preheat in the oven while preparing the dough
• Test doneness by looking for a slight jiggle in center when gently shaking
• For extra decadence, sprinkle 1/4 cup additional chocolate chips on top during last 2 minutes of baking