Skillet chocolate chip cookie


  • 1/2 cup (113g) butter
  • 1/2 cup (100g) brown sugar
  • 1/4 cup (50g) sugar
  • 1 egg (~50g)
  • 1/2 teaspoon (2g) vanilla extract
  • 1 cups+ 1 tablespoons (128g) flour
  • 1/2 teaspoon (3g) baking soda
  • 1/4 teaspoon (1g) salt
  • 3/4 cups chocolate chunks/shavings (~90-113g or 1 bar)
  • vanilla bean ice cream (the right choice)


  1. Preheat the oven to 325 F (165 C).
  2. In a 7-inch cast-iron skillet (you can also use a 10–12-inch skillet with double the portions as in the original recipe), melt butter over medium heat stirring often, until it starts to bubble and is completely melted. Turn the heat to low and let it cook for a little bit until the bottom starts browning (it should smell nutty at this point). Once browned, add white and brown sugar, stirring well. Keep stirring until smooth and glossy.
  3. Chill for 10–15 minutes (you don’t want to add the eggs now or you will have scrambled eggs).
  4. Remove from the refrigerator or freezer and add eggs and vanilla and stir well.
  5. Stir in flour, baking soda, and salt.
  6. Mix in chocolate and stir to combine. Check to see if the dough is at room temperature before adding chocolate to prevent melting.
  7. Bake for 25 minutes or until the edges are lightly golden brown. The inside will still be slightly gooey and that’s the way it’s meant to be. The smaller the pan, the thicker the dough which means a longer cooking time.
  8. Top with vanilla bean ice cream and eat warm.



Recipes. Sometimes delicious. Sometimes incomplete.

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