Skillet Chocolate Chip Cookie Recipe (2024)

Wife of a professional blacksmith here, with a PSA from the professionals: you don't need to fuss so much over your cast iron (or carbon steel) pans. That's actually part of what makes them so great. If you are concerned about tastes and oils from what was last in the pan (makes sense!), wash it with soap like you would any other pan, then yeah, throw some oil in there and fry up some potatoes (or something else with mild/no flavor) to re-season. Cast iron was meant to be flexible, not fussy!

Easy, tasty. I used a 10 inch springform pan instead of my cast iron skillet and it worked fine. (Left out the nuts...)

I just line my very garlicky cast iron pans with parchment paper if I'm making something sweet.

Or find the closest round baking vessel you have (10-12" cake pan) or calculate the area of a 12" skillet ( A=π⋅r2 = 113 inches) and find the closest rectangular equivalent you have, such as a 9 x 13 pan (A = 117 inches) - quarter sheet pan or taller sided cake/brownie baking pan would do.

I make just a few substitutions. I use my meatloaf recipe but I change my meat for flour and butter. I change my onions for chocolate chips. I change my barbecue sauce for vanilla extract. Oh, but I do keep the eggs lol.

We used a 10" coated cast iron Staub skillet. Given that the pan we used is a bit smaller than the one recommended, we gave it a couple extra minutes in the oven. The consistency reminded me of a Starbucks brownie -- gooey, chocolatey and delicious. The only thing I would change is to cut the salt in half. It tasted extremely salty. (Didn't stop me from eating it though!)

After years of experimenting with ingredients (sugars, butters, chocolates, time), I am done. I used dark Ghirardelli chocolate, Kerry Gold salted butter, (reduced the added salt to 1/4 tsp), and GREASED THE SKILLET WITH BACON GREASE. Prepare for the Rapture, folks, because this recipe (albeit tweaked) is it.

I used to make this on a pizza pan for my son's school event. Cookie pizza was always a big hit

Could these be baked as bars in an rectangular cake pan?

I made this yesterday following the recipe. Delicious. Only alteration I’ll suggest is to reduce the salt to 1/2 teaspoon.

H'mm. It has not been a good day. I think I see this giant CC in my near future! I might add some crumbled bacon and bacon fat to the batter, and flaky salt on top, for good measure.

Delicious, easy, and cooked perfectly in our cast iron skillet. The family nicknamed it the chocolate chip crumble and are fans, thank you!

Maharichie…I have an 8 inch pan, too, so I did the math and it looks like cutting the recipe in half should work.

Added a half cup of Heath bar crumbles to this and I am transported to another planet - this recipe is outta this world!

Yes it can. And can also be frozen, defrosted, and baked.

These are super easy and delicious. The recipe is perfect the way it is, but variations would be good too. I use my 12" cast iron skillet which is well seasoned, and it doesn't require any additional greasing.

Use the greasy side of the butter wrapper to help evenly press the batter into the skillet!

I have made this recipe more times than I can count. The ROI is tremendous given the easy of preparation. Do yourself a favor and try subbing Trader Joe’s salted caramel chips for the nuts. If you do, I would suggest doing half a cup of chocolate chips and half a cup of the caramel chips.

I started making this easy and delicious cookie a couple of months ago, and the family now wants variations. Could an oatmeal raisin be done this way?

Made as is other than a bit less vanilla. They are great - cooked in my convection oven at 345 for 20 - third time making them and everyone loves them.

I’m a hobby beekeeper. Swapped out the sugar for my pure Honey. Could not imagine that this recipe could be any better … but it is!

Made this vegan using Miyoko’s butter and a flax egg (1 tbsp ground flax 3 tbsp oat milk) and it turned out great!

This was SO good, but I'd reduce the amount of chocolate next time. I used dark chocolate and it was still too much.

made this as-is, reminds me of a chocolate chip cookie “cake” in the best way, those cakes you’d eat as a kid. i baked it for 20 min — a little gooey out of the oven but set perfectly, nice and chewy the days after. oh, topped with maldon, too!

easy recipe, too sweet for me.

Delicious. I may suggest there is room to reduce the salt.

I made this in a twelve-inch cast iron skillet. Homemade vanilla extract was substituted - aged bourbon and vanilla beans. The whole family loved it! The final cookie had cookie dough on the top and bottom, warm chocolate goo in the middle, like a hot molten chocolate cookie. Each slice was served with a scoop of strawberry ice cream. Everyone requested this recipe be made again. Winner!!

I made this the other day for a snow day treat and was amazed how well it came out! I used a 10” skillet and used a whole bag of chocolate chips (12 oz) instead of adding walnuts. Also I realized a few days later I accidentally used bread flour instead of regular flour—but it worked perfectly and became an instant classic in our house!

Followed recipe to a tee. Baked in a Lodge 12 inch cast iron. After 22 minutes I thought the middle was too gooey so I baked it for another 3 minutes. I should have left well enough alone as the entire cookie became very crunchy. Looking at other remarks, I like the kick the salt brought. I left this on the counter and every time we walk by we break off a piece. Very tasty!

I made this for my family last night and it was a huge hit! My husband said it was among the best desserts he’s had and compared it to a floating island from a fancy French restaurant. The only change to the recipe I made was leaving out the nuts (on my daughter’s request). Will be making this again!