There’s something undeniably comforting about a freshly baked cookie, especially when it’s a warm, chewy, gooey chocolate chip skillet cookie bursting with melted chocolate. The moment you take that first bite, the crisp edges give way to a soft and decadent center that practically melts in your mouth. This cookie is not just any treat; it’s made right in your skillet, infusing the whole thing with a hint of that deliciously buttery flavor that only cast iron cooking can deliver.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chewy Gooey Chocolate Chip Skillet Cookie
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chewy Gooey Chocolate Chip Skillet Cookie

Chewy Gooey Chocolate Chip Skillet Cookie

I first discovered this recipe during a cozy night in, sitting on the couch with friends. We had planned a casual get-together and decided to whip up something sweet to share. That night, this Chewy Gooey Chocolate Chip Skillet Cookie became a cherished favorite, instantly elevating our low-key hangout to a memorable dessert experience. Trust me, it’s a showstopper that’s just as perfect for gathering with friends as it is for indulging after a long day.

Why You’ll Love This Recipe

Simple & Quick: Ready to bake in just 15 minutes and done in 40, it’s perfect for a last-minute dessert.
Irresistible Flavor: Soft, chewy texture combined with gooey chocolate creates a symphony of flavor.
Eye-Catching Appeal: Serve straight from the skillet for an impressive yet casual setting.
Flexible Serving: Delicious warm, or enjoy with a scoop of ice cream as an indulgent treat.
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free dieters with the right substitutions.

Ingredients You’ll Need

2 ½ cups all-purpose flour: This is the base that gives the cookie its structure. For a gluten-free version, substitute with a 1:1 gluten-free flour blend.
2 teaspoons baking powder: This helps the cookie rise and become fluffy.
1 teaspoon baking soda: Adds lift and a slight browning effect for extra flavor.
½ teaspoon salt: Enhances the sweetness of the cookie and balances flavors.
1 cup unsalted butter: Brings richness to the mix. Make sure it’s at room temperature for easy blending.
1 cup packed brown sugar: This adds moisture and a hint of caramel flavor; you can use light or dark brown sugar depending on your preference.
½ cup granulated sugar: For sweetness and a light crunch in each bite.
1 large egg: Provides binding and moisture. Make sure it’s at room temperature for a smoother batter.
2 large egg yolks: These contribute to a richer texture.
3 teaspoons vanilla extract: Adds depth and warmth to the flavor profile. Use pure vanilla for the best results.
10 ounces chocolate chips: Choose between milk or semi-sweet; both are equally delightful. You can also opt for chunks for a more rustic look.
Flaked salt: Just a sprinkle on top enhances the cookie’s sweetness and provides a nice textural contrast.

Preheat: Start by preheating your oven to 350 degrees F. This ensures the cookie bakes evenly and you get that perfect gooey center.

Mix Dry Ingredients: In a bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Mixing the dry ingredients thoroughly before combining with wet helps evenly distribute the leavening agents, which is key for a consistent texture throughout.

Melt Butter: Heat a 12-inch cast iron skillet over low heat for about 5 minutes. Add 1 cup unsalted butter, allowing it to melt completely. Stir in 1 cup packed brown sugar and ½ cup granulated sugar using a wooden spoon. Remember to turn off the heat – you don’t want to cook the eggs later on.

Add Eggs: In a separate bowl, whisk together 1 large egg and 2 large egg yolks. Immediately add the egg mixture to the skillet sugar mixture, stirring rapidly with a spoon to prevent the eggs from curdling from the heat.

Combine Wet & Dry: Pour the dry ingredients into the skillet. Stir gently until just combined. The dough will be thick, but that’s exactly what we want for a chewy texture. Take a moment to wipe excess flour off the sides of the skillet with a damp paper towel if needed.

Fold In Chocolate Chips: Mix in 10 ounces of chocolate chips until they are evenly distributed throughout the dough. The sight of that chocolate starting to melt into the batter is truly something special.

Bake: Transfer the skillet to the oven and bake for 20 to 25 minutes, or until the cookie is golden brown around the edges, and the center is set but still soft. A light jiggle in the center indicates a chewy finish. Once out, sprinkle with flaked salt for that extra touch.

Serve: Allow the skillet cookie to sit for a few minutes before serving. It’s best enjoyed warm, especially topped with a scoop of vanilla ice cream. Dig in with friends or keep it all to yourself—no one’s judging!

Storing & Reheating

To store the skillet cookie, let it cool completely. Cover it with plastic wrap or transfer it to an airtight container at room temperature for about 3 days. If you want to keep it longer, you can refrigerate it for about a week. Freezing is possible too—simply wrap in plastic wrap and aluminum foil, and it can last up to 3 months. For reheating, pop it in a preheated oven at 350 degrees F for about 10 minutes to refresh that gooey texture.

Chef’s Helpful Tips

Ensure your butter is fully melted before mixing in sugar; this helps with a smooth texture.
Avoid overmixing when adding in dry ingredients; this can lead to a tougher cookie.
If using cold eggs straight from the fridge, they can slow down the mixture’s consistency—consider letting them sit at room temperature beforehand.
To enhance flavor, use high-quality chocolate chips; they make all the difference in this decadent treat.
For a richer taste, try adding a teaspoon of espresso powder along with the dry ingredients—trust me, it elevates the chocolate flavor.

This recipe is a crowd-pleaser that transforms a simple skillet cookie into a delightful treat. Don’t shy away from experimenting with mix-ins like nuts or even different types of chocolate. This chewy, gooey chocolate chip skillet cookie is simply a canvas for your creativity! So roll up your sleeves, gather your ingredients, and enjoy the joyous experience of baking something delicious right at home.

Recipe FAQs

Can I use a different type of skillet?

Absolutely! While a cast iron skillet works best for even heating and that lovely buttery flavor, you can use any oven-safe skillet. Just be careful with the temperature, as different materials react differently to heat.

How do I know when my cookie is done baking?

You’ll want to watch for golden edges and a slightly soft center. It should still jiggle a bit when you gently shake it. Remember, it will continue to cook a little after you take it out of the oven!

Can I make this recipe ahead of time?

Yes, you can prepare the cookie dough in advance. Simply cover it tightly and refrigerate it for up to 3 days before baking. Bring it to room temperature before placing it in the oven for even cooking.

What variations can I try with the ingredients?

Feel free to experiment! Swap in dark chocolate chips for a richer flavor or add nuts for an added crunch. You could even stir in some peanut butter for a delightful twist. The possibilities are endless!