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Skillet Chocolate Chip Cookie

Course Cookies, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Resting time 1 hour
Total Time 50 minutes
Servings 12 slices


  • 2 1/4 cups all-purpose flour (spoon & leveled)
  • 1 tsp baking soda
  • 1 1/2 tsp cornstarch
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, melted
  • 3/4 cup light or dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk at room temperature
  • 2 tsp pure vanilla extract
  • 2 cups semi-sweet chocolate chips
  • 1 tbsp olive oil (for the skillet)


  1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
  2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 2-3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.

  3. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
  4. Preheat oven to 350 degrees. 

  5. Grease the bottom of your skillet with olive oil. You don't need much, a tablespoon is plenty. Use a paper towel to spread the oil on the bottom and sides of the skillet. Add your chocolate chip cookie batter to the skillet and spread evenly. 

  6. Bake at 350 degrees for 30-35 minutes or until golden brown. Use a toothpick to make sure the center is done to your liking. Serve warm.

Recipe Notes

Make ahead tip: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 4. 

When baked the Skillet Cookie stays fresh in a air tight container at room temperature for up to 1 week.