Skillet Chocolate Chip Cookie

By Samantha Seneviratne

Updated Feb. 9, 2024

Skillet Chocolate Chip Cookie
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5(2,465)
Comments
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Skillet cookies are perfect for lazy nights when everyone wants something sweet, but no one wants to work that hard for it. The batter comes together in one bowl, and it’s baked in a big skillet so there is no portioning dough, no baking in batches and very little time spent overall. It is important to use an oven-safe skillet. A well-seasoned cast-iron pan is perfect but a basic skillet or an enameled version works well, too. Just be sure to avoid anything with wooden or plastic handles. Serve big scoops of warm cookie in bowls topped with ice cream or whipped cream. Or, serve cooled slices like you would any cookie. 

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Ingredients

Yield:8 servings
  • 8tablespoons/113 grams unsalted butter, at room temperature
  • ½cup/110 grams packed dark brown sugar
  • ½cup/100 grams granulated sugar
  • 1large egg 
  • 1tablespoon vanilla extract
  • 1½cups/192 grams all-purpose flour
  • ¾teaspoon baking soda
  • ¾teaspoon kosher salt (such as Diamond Crystal)
  • 1cup/140 grams chopped semi-sweet chocolate 
  • 1cup/96 grams whole walnut halves or walnut pieces
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

465 calories; 25 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 6 grams polyunsaturated fat; 57 grams carbohydrates; 2 grams dietary fiber; 36 grams sugars; 6 grams protein; 238 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350 degrees. In a large bowl, with a wooden spoon or an electric mixer on medium, combine the butter, brown sugar and granulated sugar and beat until smooth and creamy, about 1 minute. Add the egg and vanilla and beat to combine.

  2. Step 2

    Add the flour, baking soda and salt to the butter mixture and mix until just combined. Mix in the chocolate and the walnut halves.

  3. Step 3

    Spread the batter evenly in a 12-inch oven-safe skillet. It will be thin. Bake until golden brown and set but still slightly gooey in the center, 20 to 22 minutes. Let stand for at least 5 minutes before serving warm or at room temperature. The cookie is best the day it’s made, but leftovers will last, well-wrapped, up to 3 days at room temperature.

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Ratings

5 out of 5
2,465 user ratings
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Comments

Nell

Wife of a professional blacksmith here, with a PSA from the professionals: you don't need to fuss so much over your cast iron (or carbon steel) pans. That's actually part of what makes them so great. If you are concerned about tastes and oils from what was last in the pan (makes sense!), wash it with soap like you would any other pan, then yeah, throw some oil in there and fry up some potatoes (or something else with mild/no flavor) to re-season. Cast iron was meant to be flexible, not fussy!

Jude

I make just a few substitutions. I use my meatloaf recipe but I change my meat for flour and butter. I change my onions for chocolate chips. I change my barbecue sauce for vanilla extract. Oh, but I do keep the eggs lol.

Sally

Easy, tasty. I used a 10 inch springform pan instead of my cast iron skillet and it worked fine. (Left out the nuts...)

Evie

Packed light brown sugar works too if you don’t have dark brown sugar

Carol

This skillet cookie is amazing. Period. I added dried coconut flakes, pecans instead of walnuts, and raw sugar instead of granulated. And, I accidentally baked it in a 9 inch skillet. But I turned down the heat mid-way to 160 celsius and baked for 25-27 minutes. Fantastic.

Lenore Denbin

AMAZING!!!

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