Recipe: Deep-Dish Chocolate Chip Skillet Cookie

(Image credit: Ghazalle Badiozamani)

If warm, gooey chocolate chip cookies straight from the oven make your heart skip a beat, baking your favorite timeless cookie in a skillet really tops the charts. This cookie comes out of the oven topped with puddles of melted chocolate, a soft center, and crisp, buttery edges. It takes some serious patience to let it cool so you can cut it into slices. Which is why it’s a good idea to have some spoons (and maybe a pint of ice cream) ready, so you can dig in right away.

Chocolate Bars > Chips

Let’s be clear about one thing: This chocolate chip cookie is all about the chocolate. And for that reason, you’ll want to save the chips for your next batch of classic cookies and reach for a few bars of good-quality chocolate instead. Chocolate bars lack the stabilizers found in chips that help them keep their shape, which means the chocolate can melt all throughout the cookie.

The chocolate pieces are roughly chopped into thick nuggets and shards so they turn into pools of rich, sweet goodness throughout the cookie. Just be careful not to chop the chocolate too fine, which causes the chocolate to melt into the dough instead of creating those glorious chocolate puddles.

(Image credit: Ghazalle Badiozamani)
242 Ratings

Deep-Dish Chocolate Chip Skillet Cookie



  • 2 1/2 cups

    all-purpose flour

  • 1 teaspoon

    baking soda

  • 1/2 teaspoon


  • 1 cup

    (2 sticks) unsalted butter, at room temperature

  • 1 cup

    packed light brown sugar

  • 1/2 cup

    granulated sugar

  • 2

    large eggs

  • 2 teaspoons

    vanilla extract

  • 12 ounces

    dark chocolate, coarsely chopped, divided


  1. Arrange a rack in the middle of the oven and heat to 375°F.

  2. Place the flour, baking soda, and salt in a medium bowl and whisk to combine; set aside.

  3. Place the butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat at medium speed until lightened in color and creamy, about 2 minutes. With the mixer on low speed, beat in the eggs and vanilla. Scrape down the side of the bowl. Beat in the flour mixture on low speed until just combined.

  4. Set aside 1/3 cup of the chopped chocolate. Add the remaining chocolate to the dough and fold to combine. Transfer the dough to a 10-inch cast iron or oven-safe skillet. With damp hands, press the dough in an even layer to the edges of the skillet. Sprinkle the reserved 1/3 cup chocolate over top and gently press into the dough.

  5. Bake until the center is set and the edges are golden-brown and slightly pull back from the skillet, about 25 minutes. Set aside to cool for at least 30 minutes before cutting into wedges and serving.

Recipe Notes

Storage: Leftovers will keep for up to 4 days in an airtight container at room temperature.