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Skillet Chocolate Chip Cookie
Updated Feb. 9, 2024
![Skillet Chocolate Chip Cookie](https://static01.nyt.com/images/2023/06/09/multimedia/SSE-skillet-cookie-lwmg/SSE-skillet-cookie-lwmg-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 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
Preparation
- 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.
- 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.
- 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.
Private Notes
Cooking Notes
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!
Easy, tasty. I used a 10 inch springform pan instead of my cast iron skillet and it worked fine. (Left out the nuts...)
I just line my very garlicky cast iron pans with parchment paper if I'm making something sweet.
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.
Or find the closest round baking vessel you have (10-12" cake pan) or calculate the area of a 12" skillet ( A=π⋅r2 = 113 inches) and find the closest rectangular equivalent you have, such as a 9 x 13 pan (A = 117 inches) - quarter sheet pan or taller sided cake/brownie baking pan would do.
We used a 10" coated cast iron Staub skillet. Given that the pan we used is a bit smaller than the one recommended, we gave it a couple extra minutes in the oven. The consistency reminded me of a Starbucks brownie -- gooey, chocolatey and delicious. The only thing I would change is to cut the salt in half. It tasted extremely salty. (Didn't stop me from eating it though!)
After years of experimenting with ingredients (sugars, butters, chocolates, time), I am done. I used dark Ghirardelli chocolate, Kerry Gold salted butter, (reduced the added salt to 1/4 tsp), and GREASED THE SKILLET WITH BACON GREASE. Prepare for the Rapture, folks, because this recipe (albeit tweaked) is it.
I used to make this on a pizza pan for my son's school event. Cookie pizza was always a big hit
Could these be baked as bars in an rectangular cake pan?
I made this yesterday following the recipe. Delicious. Only alteration I’ll suggest is to reduce the salt to 1/2 teaspoon.
Please note that Morton Kosher Salt and Diamond Crystal Salt do not measure the same. If you use Morton's, cut the amount by about half. I wish more recipes indicated this. Better still, show by weight.
H'mm. It has not been a good day. I think I see this giant CC in my near future! I might add some crumbled bacon and bacon fat to the batter, and flaky salt on top, for good measure.
Added a half cup of Heath bar crumbles to this and I am transported to another planet - this recipe is outta this world!
Delicious, easy, and cooked perfectly in our cast iron skillet. The family nicknamed it the chocolate chip crumble and are fans, thank you!
Maharichie…I have an 8 inch pan, too, so I did the math and it looks like cutting the recipe in half should work.
I make this cookie on the reg for my kids, and they always love it. I follow the recipe exactly except I leave out the nuts for my picky eaters. Very simple and so easy to whip up with minimal mess. Win-win-win. I haven't made regular chocolate chip cookies since I found this recipe.
This is delicious cookie but warning: it sets up very crisp! If you want to,slice it into wedges to serve it as you would a pie, best to do so when it is still,warm. Or underbake it a little. By the next day it was too crisp to make neat slices, they crumbled when it cut them. Still tasted great, just not as nice a presentation. Perhaps I over baked it a smidge, or maybe it was bcs I left it out unwrapped overnight. I would still make it again, just be a little more careful
I use a 9” cast iron, don’t do anything to it, no residual taste from decades of garlicky seared pork chops, chicken etc. no problem. Done in 20 mins but maybe I had a little less dough bcs of uncontrolled tasting
This is a great recipe, and I split it with half walnuts and half chocolate. It tasted very good that way, and I would suggest it for families with different tastes. Also the inside of it is sometimes undercooked, but it can be quite good that way.
We loved this recipe! My 8-year-old made it by herself with minimal supervision, and she was so happy with it!
Cook at least 25 min Cut sugar to 1/3 each
Recipe says 20-22 min but time cooked says 35. I found at least 30 is needed.
PSA: Beware, I suggest using something other than your hands to press the dough down because you will be tempted. And this recipe makes really good cookie dough. Hard to stop at just one taste. Consider yourselves warned.
I’ve made this recipe several times and can’t recommend it enough! Sometimes I like to do half choc chips and half peanut butter chips. I also double the recipe and make cookies with half of the dough. One of my favorite choc chip cookies to make at home.
I just used my 10” cast iron. Cookie came out great, no taste from any previous cooking (despite plenty of garlic). Chocolate vs garlic! TKO
Made this gluten free by substituting 1/2 brown rice flour and 1/2 corn starch. Added Bob’s Red Milll xanthan gum according to package directions.
King Arthur has a skillet cookie version as well - the butter is melted so the process is seemingly even quicker. Also a good dough to freeze in a disk for an easy on-hand dessert.
Any suggestions for portioning into mini skillets for individual servings?
Use half the amount of salt if using Morton’s
I was craving chocolate chip cookies so bad and these were perfect. The only item I didn't have were the walnuts. I think it was okay without them. Super fast to put together. My oven is a bit older so I had to add on an extra 7 minutes to the cook time. Will make it again. Great with ice cream
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