This giant warm, ooey-gooey chocolate chip cookie is a dream come true. It’s like a cookie, but bigger, much, much bigger. A family-size cookie directly baked in a skillet and served warm, with a scoop of vanilla ice cream on top. We’re obsessed!

This giant warm, ooey-gooey chocolate chip cookie is a dream come true. It's like a cookie, but bigger, much, much bigger.

Email me this recipe

We’ll send it straight to your inbox, along with weekly food inspiration!

For all cookie obsessions out there, I have exactly what you need. A giant, family-size cookie that is baked directly in a skillet and that makes the most decadent dessert ever. We like it slightly under-baked with a soft, gooey center, slightly crispy edges, and filled with tons of chocolate chips.

This giant warm, ooey-gooey chocolate chip cookie is a dream come true. It's like a cookie, but bigger, much, much bigger.

Trust me, you are going to fall in love with this chocolate chip skillet cookie recipe. It’s outrageously good and decadent, and tastes even better with a pinch of flaky sea salt and a scoop of vanilla ice cream on top!

Somewhere in between a cookie and a dessert, a skillet cookie (also called skillet pizza cookie or pizookie sometimes) is a giant single cookie made in a single oven-proof skillet, preferably a cast-iron skillet, that you enjoy warm straight out of the oven and topped with vanilla ice cream.

  • A family-size cookie baked in an oven-safe pan. Instead of small, individual cookies, this giant cookie is baked in a cast iron skillet ideally (but any other 9-inch oven-safe round pan can do).
  • Effortless. No mess in the kitchen and no scooping to shape and roll the cookies. The recipe all happens in a skillet from start to finish. Easy!
  • A crispy and chewy texture. The ooey-gooey center we love in a cookie is easier to achieve in a giant cookie. And the top remains crispy!
  • Perfect to dig in! Slice as a regular cake, or dig in right into it with a spoon when the cookie is still warm. So decadent!
This giant warm, ooey-gooey chocolate chip cookie is a dream come true. It's like a cookie, but bigger, much, much bigger.

The ingredients you need:

  • Chocolate chips. I use regular-shape chocolate chips in this recipe, but you could replace with chocolate chunks, chopped baking chocolate, or do a mix of all.
  • Granulated sugar + brown sugar. You need both granulated sugar and brown sugar to achieve the right texture in the cookie. The light (or dark) brown sugar is what gives the cookie skillet its chewy texture. Don’t skip it (or reduce the amount of sugar).
  • Eggs. The recipe calls for 2 eggs, instead of 1 for most cookie recipes. The extra egg guarantees an extra soft and chewy center, exactly as we like it!
  • Unsalted butter. The reason why I recommend unsalted over salted butter is because the recipe already calls for sea salt. In this recipe, the butter is melted until golden brown, creating what we call brown butter, known for its nutty flavor.
  • All-purpose flour + baking soda + salt. Make sure you measure the ingredients precisely (too much flour would result in a dry cookie).
  • Vanilla extract. For a boost of flavor.
  • Salt. It boosts all the flavors in the cookie and makes it simply irresistible.
This giant warm, ooey-gooey chocolate chip cookie is a dream come true. It's like a cookie, but bigger, much, much bigger.
  • Add butter to the skillet and melt, twirling, until golden brown. It creates what’s called brown butter, that comes with a signature nutty flavor.
  • Whisk in both sugars and vanilla.
  • Remove the skillet from the heat and let cool slightly.
  • Then and only then, add the eggs, one at a time, whisking quickly between each addition (you don’t want to “cook” the eggs!).
  • Now add the dry ingredients and stir until combined.
  • Fold in the chocolate chips until evenly distributed, and bake!
This giant warm, ooey-gooey chocolate chip cookie is a dream come true. It's like a cookie, but bigger, much, much bigger.
This giant warm, ooey-gooey chocolate chip cookie is a dream come true. It's like a cookie, but bigger, much, much bigger.
This giant warm, ooey-gooey chocolate chip cookie is a dream come true. It's like a cookie, but bigger, much, much bigger.
This giant warm, ooey-gooey chocolate chip cookie is a dream come true. It's like a cookie, but bigger, much, much bigger.

What if I don’t have a cast iron skillet?

Using a cast iron skillet enables you to make the recipe from start to finish all in one pan, which is very convenient. It’s a little bit of an investment but it’s an amazing pan to have at hands: it lasts a lifetime and you can use it for all kind of recipes.

But if you don’t own a cast-iron skillet, be reassured! You can still make this chocolate chip cookie skillet by using an oven-proof 9-inch spring form pan. Just keep in mind that you’ll have to adapt the recipe slightly, and need to use a separate pan to melt the butter (while the cast iron skillet allows you to make the recipe in just one pan).

This giant warm, ooey-gooey chocolate chip cookie is a dream come true. It's like a cookie, but bigger, much, much bigger.

The baking time plays an important role in the success of a cookie skillet. So, stay close to your oven if you try the recipe for the first time, as the temperature can vary from one oven to another. Your skillet cookie is ready when the sides become slightly golden brown and the center remains slightly under-baked. This gooey center is what make the chocolate chip cookie skillet taste so good!

While it’s ok to let the chocolate chip skillet cookie cool down completely and slice it to serve, I recommend otherwise. Don’t wait, just serve it warm straight out from the oven, sprinkle with flaky sea salt and top with vanilla ice cream. Believe me, the combination of a warm chocolate chip cookie with vanilla ice cream is just beyond heavenly. Now, grab a spoon, and dig in!

This giant warm, ooey-gooey chocolate chip cookie is a dream come true. It's like a cookie, but bigger, much, much bigger.

Recipe variations

Once you master the technique of the skillet cookie, you can easily play with the ingredients to create your own version. You can for instance:

  • Create a white chocolate and cranberry version, replacing half of the dark chocolate chips with white chocolate chips and the other half with cranberries.
  • Add some walnuts, pecans, macadamia or hazelnuts, doing about half chocolate chips and half nuts.
  • Add a big spoonful of peanut butter in the cookie dough, and keep the recipe unchanged. It will create a peanut butter cookie skillet version (I tried it and I loved it).

More cookies you’ll love:

This giant warm, ooey-gooey chocolate chip cookie is a dream come true. It's like a cookie, but bigger, much, much bigger.
Print

Chocolate Chip Skillet Cookie

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews
  • Leave a Review
This giant warm, ooey-gooey chocolate chip cookie is a dream come true. It's like a cookie, but bigger, much, much bigger.
Print
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 18 mins
  • Total Time: 33 minutes
  • Yield: 8–10 servings 1x
  • Category: Cookies
  • Cuisine: American

This giant warm, ooey-gooey chocolate chip cookie is a dream come true. It’s like a cookie, but bigger, much, much bigger.

Email me this recipe

We’ll send it straight to your inbox, along with weekly food inspiration!

Ingredients

Scale
  • ¾ cup (180g) unsalted butter
  • ¾ cup (135g) light brown sugar
  • ½ cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (175g) dark chocolate chip and/or chunks
  • 1 pinch sea salt
  • Vanilla ice cream, for serving (optional)

Instructions

  1. Preheat oven to 320°F (160°C).
  2. In a 9-inch or a 10-inch cast iron skillet, melt butter over medium heat, stirring frequently until it begins to turn golden brown; about 3 minutes. Whisk in both sugars and vanilla.
  3. Remove skillet from heat and allow to cool for about 10 minutes before adding in the eggs*. Add the eggs, one at a time, whisking after each addition, until well combined. Add the flour, baking soda, and salt, stirring until just incorporated. Fold in chocolate chips/chunks.
  4. Using a spatula, spread the dough until evenly distributed in the skillet. Bake for 18-20 minutes or until the edges are lightly golden brown and the center still soft and slightly under-baked. 
  5. Sprinkle sea salt all over, and serve warm, topped with a scoop of vanilla ice cream. Slice or let’s dig in right into the skillet!

Notes

* It’s important to let the melted butter and sugar mixture to cool off before adding the eggs or they will “cook” in the pan.

Recipe by Del’s cooking twist | Photography by Athina Canevet Studio

Back-To-School, Chocolate, Chocolate Desserts, Cookies, Snacks, Year Round

Did you make this recipe?

Lastly, if you make this Chocolate Chip Skillet Cookie, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!