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Crispy and Gooey Chocolate Chip Cookie Skillet

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A quick and easy skillet cookie recipe with crispy edges and a gooey center, perfect for a warm, indulgent dessert ready in about 30 minutes.

Ingredients

Scale
  • 6 tablespoons (85g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup packed (110g) light brown sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g) chocolate chips (mix of semi-sweet and dark chocolate chips)

Instructions

  1. Preheat your oven to 350°F (175°C). Place your cast iron skillet inside while the oven heats to warm it up.
  2. In a large bowl, beat together softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy (about 2-3 minutes).
  3. Add the large room-temperature egg and pure vanilla extract. Mix just until combined, avoiding over-mixing.
  4. In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring gently until no flour streaks remain.
  5. Fold in the chocolate chips evenly.
  6. Carefully remove the hot skillet from the oven using oven mitts and spread the dough evenly inside.
  7. Bake for 20-25 minutes until the edges are golden brown and crispy but the center looks slightly undercooked and soft.
  8. Let the skillet cookie cool for about 5 minutes before slicing and serving.

Notes

Warm the cast iron skillet before adding dough to achieve crispy edges. Avoid over-mixing the dough to prevent toughness. If edges brown too quickly, loosely cover skillet with foil halfway through baking. Serve warm with vanilla ice cream or caramel sauce for extra indulgence.

Nutrition

Keywords: chocolate chip cookie, skillet cookie, easy dessert, quick cookie recipe, gooey cookie, crispy edges, cast iron skillet dessert

Find it online: https://oracooks.com/crispy-and-gooey-chocolate-chip-cookie-skillet-recipe-easy-5-step-guide/