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cast iron skillet with a big pizza shaped chocolate chip cookie with vanilla ice cream on top
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5 from 1 vote

Cast Iron Chocolate Chip Cookies

Learn how to make perfectly gooey cast iron chocolate chip cookies with crispy edges every time! This easy skillet cookie recipe features melty chocolate chips and a foolproof method for the ultimate shareable dessert that's made in one pan.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 8
Author: Melissa Griffiths

Ingredients

  • 1 cup butter
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups + 2 tablespoons all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups chocolate chips semi-sweet or milk chocolate
  • 2 cups vanilla ice cream optional for serving

Instructions

  • Preheat oven to 325°F.
  • In a 10 or 12-inch cast iron skillet, melt butter over medium heat stirring often, until it starts to bubble and is completely melted. Turn heat to low and add sugar and brown sugar, stirring well, until the mixture is well combined.
  • Remove from the heat and let the mixture cool for 10 minutes.
  • Stir in the eggs and vanilla.
  • Stir in flour, baking soda, and salt.
  • Add 1 cup of the chocolate chips and stir to combine. Smooth the top of the cookie in the pan. Sprinkle the rest of the chocolate chips on top of the cookie so that they just rest on the top and look pretty.
  • Bake for 25 to 35 minutes or until the edges are golden brown. The center of the skillet cookie will have a crust but will still be gooey underneath; the edges will be crisp. The smaller pan will cook for more time and a larger skillet will cook for less time.
  • Top with vanilla ice cream and eat while still warm.

Notes

  • Use a mixture of chocolate chips for more complex flavor. I like combining semi-sweet and milk chocolate, but mix it up however you want with whatever chips you have on hand.
  • If you like the center less gooey, bake it for 5-10 more minutes. The edge will be a little crustier but while it's still warm the edge will still be soft.
  • Don't skip the cooling time after melting the butter and sugar - adding eggs too soon could scramble them!
  • Let the cookie rest for 5-10 minutes before serving to allow the structure to set slightly.

Nutrition

Serving: 1 of 8 servings | Calories: 724kcal | Carbohydrates: 93g | Protein: 6g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 515mg | Potassium: 255mg | Fiber: 1g | Sugar: 66g | Vitamin A: 907IU | Vitamin C: 0.2mg | Calcium: 107mg | Iron: 2mg

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