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Chocolate Chip Skillet Cookie

Heather Smoke
A big, soft, chewy and gooey chocolate chip cookie baked in a cast iron skillet and served warm with ice cream.
Prep Time 20 mins
Cook Time 28 mins
Total Time 48 mins
Course Dessert
Cuisine American
Servings 16

Equipment

  • 10-inch Cast Iron Skillet

Ingredients
  

  • ¾ cup unsalted butter, melted
  • ½ cup granulated sugar
  • ½ cup dark brown sugar, lightly packed
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 2 ⅔ cups all-purpose flour, spooned and leveled
  • 2 tsp corn starch
  • ¾ tsp baking soda
  • 1 ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 tsp instant espresso powder or instant coffee, optional
  • 1 ½ cups chocolate chips
  • ¼ tsp flaky finishing salt (such as Maldon)

Instructions
 

  • Preheat the oven to 325. Lightly grease a 10-inch cast iron skillet with butter or non-stick spray.
    Note, if you don't have an oven-proof or cast iron skillet, you can bake these cookie bars in a deep dish pie pan or a square baking pan. If your pan is smaller, the bars will be thicker and may need a couple extra minutes of bake time. If your pan is bigger, the bars will be thicker and will need a couple minutes less of bake time.
  • In a bowl, use a wooden spoon to stir together the warm melted butter, granulated sugar, brown sugar and vanilla until it smooths out. Beat in the egg and egg yolk, for about a minute, until smooth and ribbony.
  • Separately, whisk together the flour, corn starch, baking soda, salt and espresso powder. Stir the dry ingredients into the butter mixture just until combined. Let the dough cool for 10 minutes.
  • Stir 1 1/4 cups of the chocolate chips into the dough; it will be thicker now after cooling.
  • Press the dough evenly into the greased pan, and sprinkle the top of the dough with the remaining 1/4 cup chocolate chips.
  • Bake the cookie on the center oven rack for 28-30 minutes. The edges should be puffed, and the cookie golden brown, but still a bit underdone in the center. Sprinkle the top with 1/4 teaspoon flaky salt.
  • Let the cookie cool for 10-15 minutes and serve warm and gooey with ice cream, or let it cool for about 1 hour to cut it into bars.
Keyword Cast Iron Skillet, Chocolate Chip, Cookie Bars, High Altitude