If you’re craving a warm, gooey cookie baked right in a 7-inch skillet, this recipe is your perfect go-to. It combines the classic comfort of a chocolate chip cookie with the charm of a skillet presentation, making it ideal for sharing or indulging solo. The recipe is straightforward, uses simple ingredients, and yields a thick, chewy cookie with crispy edges—sure to satisfy any sweet tooth.
Ingredients
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (150 g) all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). Grease your 7-inch skillet lightly with butter or non-stick spray to prevent sticking.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes using a hand or stand mixer.
- Add the egg and vanilla extract to the creamed mixture, beating well until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix, as this can make the cookie tough.
- Fold in the chocolate chips evenly throughout the dough using a spatula or wooden spoon.
- Transfer the dough to your prepared 7-inch skillet, spreading it out evenly with the back of a spoon or spatula to form a thick, even layer.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center looks set but still soft. A toothpick inserted into the center should come out with moist crumbs.
- Remove the skillet from the oven and allow the cookie to cool slightly for about 10 minutes before serving. This helps it set and makes it easier to slice if desired.
Tips
- Substitutions: For a dairy-free version, use plant-based butter and dairy-free chocolate chips. Whole wheat flour can be substituted for all-purpose flour for added fiber, but it may result in a slightly denser cookie.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To maintain freshness, reheat in the microwave for 10-15 seconds before serving.
- Common mistakes: Overbaking can lead to a dry cookie; keep an eye on the edges and remove when they are golden but the center still looks slightly underdone. Also, ensure ingredients are at room temperature for better mixing.
- Skillet preparation: Greasing the skillet lightly prevents sticking and makes cleanup easier. You can also line the skillet with parchment paper for easier removal and presentation.
Serving Suggestions
This skillet cookie is best served warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. You can also drizzle it with caramel or chocolate sauce for extra decadence. Pair it with a glass of milk or a hot cup of coffee for a satisfying dessert experience.
Variations
For a different twist, consider adding nuts such as chopped walnuts or pecans for crunch. You can also swap the chocolate chips for white chocolate, peanut butter chips, or even dried fruits like cranberries or raisins. To make it more decadent, swirl in some peanut butter or Nutella before baking. For a healthier version, reduce sugar and add oats or shredded coconut.
Storage and Reheating
Leftover skillet cookie can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. When ready to enjoy again, reheat individual slices in the microwave for about 10-15 seconds or warm the whole skillet in a preheated 350°F (175°C) oven for 5-7 minutes. Reheating enhances the cookie’s gooey texture and makes it feel freshly baked.
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend. Be sure to choose one suitable for baking to ensure the best texture. Keep in mind that gluten-free flours may alter the consistency slightly, so you might need to adjust the amount of flour or add a binding agent like xanthan gum.
How thick should the cookie be in the skillet?
The dough should be spread evenly to fill the skillet, about 1.5 to 2 inches thick. This thickness ensures a chewy center with crispy edges. If you prefer a thinner cookie, you can slightly flatten the dough before baking, but keep in mind that it may bake faster and require less time in the oven.
Can I add toppings before baking?
Absolutely! For an extra special touch, sprinkle additional chocolate chips, nuts, or even marshmallows on top of the dough just before baking. These toppings will melt slightly and add texture and flavor to your skillet cookie.
Is it possible to make this recipe vegan?
Yes, you can make a vegan version by using vegan butter or coconut oil instead of butter, and dairy-free chocolate chips. Also, replace the egg with a flaxseed or chia seed egg (1 tablespoon ground flaxseed or chia seed mixed with 3 tablespoons water, let sit for 5 minutes). Follow the same baking instructions for best results.
Can I freeze the cookie dough?
Yes, you can prepare the dough in advance, wrap it tightly in plastic wrap or store in an airtight container, and freeze for up to 3 months. When ready to bake, thaw the dough in the refrigerator overnight, then proceed with spreading it in the skillet and baking as directed.
What if my cookie edges burn before the center is baked?
This usually indicates the oven temperature is too high or the baking time is too long. Make sure to preheat your oven properly and check the cookie around the 20-minute mark. If edges brown too quickly, tent the skillet with aluminum foil to prevent burning while the center finishes baking.
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