This chocolate chip skillet cookie recipe is a dreamboat. It produces a single giant cookie with crispy golden brown edges, a chewy center, and the perfect balance of gooey dark chocolate chunks and sea salt. It’s also remarkably easy to make. The cookie dough requires little prep time and no special equipment—plus, it comes together in one bowl and can be baked in a cast-iron pan or stainless-steel skillet. In short, there really are no excuses not to make this.
Ingredients
8–10 Servings
1
½
⅓
¼
¾
1
1½
1
¼
Preparation
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Step 1
Place a rack in lowest position in oven; preheat oven to 375°. Coarsely chop 1 cup semisweet chocolate wafers, leaving several wafers whole; set aside.
Step 2
Mix ½ cup plus 2 Tbsp. (133 g) dark brown sugar, ⅓ cup (67 g) granulated sugar, ¼ cup (½ stick) plus 2 Tbsp. unsalted butter, room temperature, and ¾ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt in a large bowl until no large lumps remain, about 1 minute. Stir in 1 large egg, room temperature and 1½ tsp. vanilla paste or vanilla extract until egg is incorporated and mixture is very loose and resembles cake batter, about 30 seconds. Add 1 cup (125 g) all-purpose flour and ¼ tsp. baking soda and mix until dough comes together and no streaks remain, about 30 seconds. Mix in ¾ cup chocolate, reserving remaining chocolate, until evenly distributed.
Step 3
Scrape batter into a 10″ cast-iron skillet (or use an oven-safe stainless-steel skillet coated with nonstick vegetable oil spray). Pat batter into skillet with damp hands, pressing into an even layer so dough extends to sides of pan. Scatter remaining chocolate over cookie and sprinkle with flaky sea salt.
Step 4
Bake cookie until outer edges are browned and slightly puffed, 20–25 minutes (15–18 minutes for stainless steel). Let cool in skillet 1 hour (if you can resist). Serve in skillet or turn out; cut into wedges.
