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Cast Iron Skillet Chocolate Chip Cookie

Vegetarian
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Labels describe the listed ingredients; check packaged ingredients, optional extras and cross-contact for your needs. Gluten-free is not an allergen-safety guarantee. Vegetarian cheese should use vegetarian rennet.

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Bake one large chocolate chip cookie in cast iron for crisp edges and a soft center.

Prep: 15 min Cook: 18 min Approx. total: 33 min Serves 8 Easy
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Cast Iron Skillet Chocolate Chip Cookie

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LET’S GET COOKING

Cast Iron Skillet Chocolate Chip Cookie

8 servings
servings

Original recipe: 8 servings.

Only ingredient amounts adjust. Instructions, cooking times, package sizes and other preparation notes stay as originally written. Simple gram equivalents adjust with servings. Nutrition is per original-size serving.

Ingredients

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Instructions

  1. Prep and preheat

    Position a rack in the middle of the oven and preheat to 375°F (190°C). If using a 10- or 12-inch cast iron skillet, place it in the oven while it preheats so it becomes nicely warmed for the dough.

    Tip: A preheated skillet helps create crispier edges.

  2. Mix wet ingredients

    In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs one at a time, whisking until combined, then stir in the vanilla.

    Tip: Let the melted butter cool slightly so it doesn't cook the eggs when combined.

  3. Combine dry ingredients

    In a separate bowl, whisk the all-purpose flour, baking soda, and salt until evenly distributed. Gradually fold the dry mixture into the wet ingredients until you have a cohesive dough—don’t overmix.

    Tip: Stop mixing as soon as the flour streaks disappear to avoid a tough cookie.

  4. Spread the dough safely

    Wearing oven mitts, set the warmed skillet on a heatproof surface and lightly grease it. Use a heatproof spatula to spread the dough; keep bare hands away from the skillet. Add the reserved chocolate chips.

  5. Shape in the skillet

    Remove the preheated skillet from the oven using mitts and lightly grease it with a little butter or oil. Press the cookie dough into the skillet in an even layer using a spatula or your hands. Sprinkle the remaining chocolate chips on top and gently press them into the dough.

    Tip: If the skillet is extremely hot, let it cool a minute so the dough doesn't spread too fast.

  6. Bake

    Place the skillet on a baking sheet (for easier handling) and bake in the preheated oven for 16–18 minutes, until the edges are golden brown and the center is set but still soft. For a gooier center, check at 14 minutes.

    Tip: The cookie will continue to set as it cools; aim for a center that jiggles slightly for a fudgy texture.

  7. Finish and serve

    Remove the skillet from the oven and, while still warm, sprinkle with flaky sea salt if desired. Let the cookie rest for 5–10 minutes before slicing into wedges. Serve warm with ice cream or whipped cream.

    Tip: Allowing a short rest helps the slices hold together when serving.

  8. Cool and clean

    Once fully cooled, transfer any leftovers to a storage container (or cover the skillet tightly). To clean the skillet, wipe out crumbs with a paper towel, rinse with warm water if needed, and dry thoroughly; re-season lightly if necessary.

    Tip: Avoid soap on well-seasoned cast iron; use coarse salt and a cloth for stubborn spots.

Equipment: Cast Iron Skillet buying guide

A LITTLE EXTRA HELP

Recipe tips & helpful notes

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NUTRITION & YOUR NEXT MEAL

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Cast Iron Skillet Chocolate Chip Cookie

Estimated nutrition per serving · 1/8 of the defined batch

Calories
737 kcal
Protein
7.6 g
Carbs
92.5 g
Fat
37.8 g
Fiber
3.9 g

One eighth of the skillet. Generic 45–59% dark chocolate approximates semisweet chips (340 g). No optional finishing salt.

Calculated using USDA FoodData Central reference foods. Not laboratory analysis or kitchen-tested nutrition. About the reference data.

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Serving suggestions

Let the cookie settle before portioning, then serve warm with vanilla ice cream or a little salted caramel. Place the hot skillet on a heatproof surface.

Simple variations

Replace some chocolate chips with chopped nuts or chocolate chunks. Flour and butter substitutions can change the bake, so use the original formulation for the most predictable result.

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