Skillet Chocolate Chip Cookie

Skillet Choco Chip Cookie.jpeg

Ok, question: who else is in a relationship with their cast iron skillet? I mean how can you not love that thing? It is so versatile! You can make eggs in it, cake in it, bread in it, and now you’re going to be making a cookie in it. And let me tell you, the cookie that it produces is equivalent to the cake that a bundt pan produces. You get 360 degrees of crispy golden crust with the satisfaction of a moist, chewy, and chocolatey interior. Another added plus to making a cookie in a cast iron skillet (as if you need anymore reasons after that last sentence of pure joy) is that you don’t have to scoop individual cookies. Nope! You get one perfect cookie that you slice up like a pie. In terms of the actual cookie dough, I tweaked my original recipe just a little to compensate for the variation in form. The flavor is still every bit as amazing and is maybe even better. Regardless, you have to make this and serve it up with a nice scoop of ice cream. 


  • 2 1/2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1 cup unsalted butter, softened

  • 3/4 cup packed brown sugar

  • 3/4 cup white sugar

  • 1 tablespoon vanilla extract

  • 2 eggs

  • 1 1/2 cups semisweet chocolate chips

  • Sprinkle of sea salt (optional but amazing) 


  1. Sift the flour, baking soda, baking powder and salt into a bowl and set aside.
  2. In a large mixing bowl, cream together the butter, brown sugar and white sugar with a hand mixer or stand mixer until light and fluffy. 
  3. Beat in the vanilla and eggs until light and creamy. 
  4. With a spatula, stir in the sifted ingredients until just blended. Stir in the chocolate chips. 
  5. Spread mixture evenly into a 12-inch cast iron skillet that has been sprayed with non-stick cooking spray. Cover and refrigerate for about 2 hours until dough is hard to touch. (I like to refrigerate mine overnight. The resulting cookie is much better.)
  6. Preheat oven to 350°F. 
  7. If desired, sprinkle sea salt on the top of the cookie. Bake for 25 to 30 minutes or until the edges are set and the top is golden brown.
  8. Cool for a few minutes before slicing and serving warm with a nice scoop of ice cream. 
  9. Enjoy!