Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate Chip Skillet Cookie 3.6 (588) 35 Reviews This giant skillet cookie has a soft, gooey center and crisp and chewy edges. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 7, 2023 Rate PRINT Share Prep Time: 10 mins Total Time: 30 mins Servings: 8 Quick to make and just plain irresistible, what could be better than a giant skillet cookie? It’s crispy and chewy around the edges, and soft and gooey in the center—a little like a blondie-cookie hybrid. Our chocolate chip skillet cookie recipe only requires one bowl and a wooden spoon—no mixer necessary. It’s an easy treat that’s faster than making a batch of your favorite chocolate chip cookies—and it’s great for sharing. Since it’s baked in a cast-iron skillet, you can bring it right to the table for everyone to dig in. Scoops of ice cream on top are optional, but recommended! Lennart Weibull Chocolate Chip Skillet Cookie Why We Love Skillet Cookies Who wouldn’t love an easy cookie that doesn’t require a hand or stand mixer, is mixed in one bowl and taken to the table to serve right from the skillet it’s baked in? A skillet cookie is streamlined to make because unlike most cookies, once you mix the dough there’s no need to portion it out into individual cookies—you skip the step of scooping dough or rolling and cutting cookies. There are no cookie sheets to prep, in fact there’s no pan prep needed for this easy recipe. Another reason we’re such fans of the skillet cookie is that they are so much fun to eat. Let the cookie cool for five minutes, then bring it to the table and let everyone dig in. What to Use If You Don’t Have a Cast-Iron Skillet If you don’t have a cast-iron skillet the right size for this recipe, use another 10-inch nonstick ovenproof skillet instead. Your cookie may not have the same crisp edges as when it’s baked in a cast-iron skillet, but it will still be delicious. Ingredients 6 tablespoons unsalted butter, room temperature ⅓ cup packed dark-brown sugar ½ cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 1 cup all-purpose flour (spooned and leveled) ½ teaspoon baking soda ½ teaspoon coarse salt 1 cup semisweet chocolate chips Directions Grant Webster Preheat oven and combine butter and sugars: Preheat oven to 350 degrees. In a large bowl, combine butter and sugars with a wooden spoon. Grant Webster Add egg and vanilla: Stir in egg and vanilla. Grant Webster Add dry ingredients: Stir in flour, baking soda, and salt. Grant Webster Add chocolate chips: Stir in chocolate chips. For an added crunch, add 1 cup chopped walnuts to the batter with the chocolate chips. Grant Webster Transfer to skillet: Transfer cookie dough to a 10-inch cast-iron skillet; smooth top. Grant Webster Bake and serve: Bake until cookie is golden brown and just set in the center, 18 to 20 minutes. Let cool 5 minutes and serve warm. Grant Webster Frequently Asked Questions Lennart Weibull Can you make a skillet cookie ahead? You can make a skillet cookie ahead, but we think it's best served warm from the oven. If it’s baked ahead, you can serve the skillet cookie cut into slices. An alternative is to make the dough ahead and refrigerate it (in a freezer bag, not in the skillet), a day ahead. You can also make and freeze the dough for up to two months. Our All-Time Favorite Chocolate Chip Cookie Recipes How to store skillet cookies The chance of leftovers is slim, but if there is any skillet cookie remaining, wrap it in foil and store in an airtight container at cool room temperature. Use within three days. What chocolate chips should you use, semisweet or bittersweet? We generally recommend following the recipe as it’s written and using the type of chocolate chips called for in the recipe. For this skillet cookie recipe (and most of our chocolate chip cookies), we use semisweet chocolate chips. If you prefer dark chocolate, try swapping the semisweet chips for bittersweet chocolate chips. The dark chocolate will balance the sweet dough, and you may find you prefer this combination. More Skillet Cookie Recipes and Other Chocolate Chip Cookies: Chocolate-Chocolate Chip Skillet Cookie Chocolate-Chip Oat-Coconut Skillet Cookie Giant Chocolate Chip Cookies Cakey Chocolate Chip Cookies Soft and Chewy Chocolate Chip Cookies Chocolate Chip Cookie Bars Originally appeared: Everyday Food, October 2013 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.