Skillet Chocolate Chip Cookies

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Baking chocolate chip cookies is great and all, but sometimes I just want to bake them all at once… and not do the several different batches thing and mess up multiple cookie sheets, etc. The solution: spread the dough in a cast iron skillet and bake the whole darn thing in the oven: Skillet Chocolate Chip Cookies

The best part? You then have an excuse to eat a large slice (just like PIE), warm out of the oven with a scoop of vanilla ice cream on top.

I made a mad-discovery the other day (aka… this stuff is like crack and I will never be without it in my baking cupboard ever, ever again!). I found Vanilla Bean Paste at William’s Sonoma. You can also order it on Amazon. It’s like a million vanilla beans at once scraped into a jar and formed into a concentrated vanilla paste. You can use it in place of vanilla spoon for spoon, and it adds so much more flavor than regular ol’ vanilla that you just won’t believe it. I suppose that means I’m recommending it. Totally.

All that skillet needs is a little dusting of nonstick spray.  Then you can mash the cookie dough right on in there.

It bakes up just like a giant, thick chocolate chip cookie.  The bad part is… you put this pan on the table and just dig in with a spoon.  It’s a little too easy and irresistible to eat.

Out of the oven, it’s ooey and gooey and perfect.  Wait a little while and you’ll be able to slice it into perfect slices.  But don’t wait too long since that ooey-  gooey thing is the best part.  Vanilla ice cream on top is an absolute must.  It’ll feel like you’re eating a chocolate chip cookie sundae of the best sort.  Can you imagine hot fudge drizzled on top too?  Oh dear.

And why am I doing this to you in almost-bikini-season?  Because I know you love chocolate chip cookies as much as I do, that’s why.

Skillet Chocolate Chip Cookies

Yield: 8 good-sized slices

Prep Time: 15 min

Cook Time: 25 min


8 tablespoons (1 stick) unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated white sugar
1 large egg
1 tablespoon vanilla extract or vanilla bean paste
1 cup Gold Medal® All Purpose Flour
1/2 cup oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1 to 1 1/2 cups chocolate chips
vanilla ice cream, optional


1. Preheat the oven to 350 degrees F. Spray a 9 or 10-inch cast iron skillet with nonstick spray.

2. In a large bowl, use an electric mixer to combine the butter with the sugars until creamy and light, 2 to 3 minutes. Mix in the egg and vanilla.

3. In a separate bowl, whisk together the flour, oats, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until combined. Stir in the chocolate chips- 1 cup for a regular amount and 1 1/2 cups if you're a mega- chocolate chip lover.

4. Scrape the cookie dough into the prepared skillet and pat it into an even layer (damp hands or hands sprayed with cooking spray helps with this). Bake 25 minutes, or until cookie dough is set. Remove from the oven and let the cookies cool for at least 20 minutes. Cut and serve warm, or wait to cut later. Serve slices topped with vanilla ice cream, if desired.


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  • Mike wrote:

    These look rich but don’t see why they came out looking like brownies and not chocolate chip cookies with a light brown color since the chocolate chips are not melted and mixed into the batter before baking.
    The before baking photo doesn’t match the final cookie.

    • Lori Lange wrote:

      well, they’re baked! The finished product just turns kind of golden brown.

  • Mike wrote:

    Would it make any difference if I use a regular 9″ baking pan?

    • Lori Lange wrote:

      You can try!

  • Jayashree wrote:

    This looks amazing!!!!! Definitely will try it out 🙂

  • Herlin wrote:

    I just made this baby today. It’s yummy! Probably next time I will cut the brown sugar (become 1/3 cup) and the salt. Other than that, it’s ooeey goooeey cookie!