Giant Skillet Chocolate Chip Cookie with Gooey Middle

There are few things in life more reliably wonderful than a warm, gooey chocolate chip cookie, right? But what if you could make one giant, shareable cookie, with a perfectly soft center and crispy edges, all baked right in a trusty skillet? This Giant Skillet Chocolate Chip Cookie with Gooey Middle is the ultimate dessert for a cozy movie night, a last-minute gathering, or just because you deserve a treat. It’s the kind of simple, soulful baking project that brings everyone running to the kitchen. And honestly, it’s a total showstopper that’s way easier than it looks.

Top Reasons To Make It

It all comes down to three things. First, the drama. Bringing a piping hot skillet to the table always gets a fantastic reaction. Second, the texture. You get that incredible contrast of a slightly crisp exterior and a gloriously soft, almost molten center. Absolute perfection. Third, it’s just plain fun. There’s no scooping individual cookies or waiting for multiple batches to bake. You make one big batch of dough, press it into a pan, and you’re done. So easy.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened: For that rich, classic cookie flavor and tender crumb.
• 3/4 cup granulated sugar: Adds sweetness and helps create those delightfully crisp edges.
• 3/4 cup packed light brown sugar: Brings a deep molasses flavor and ensures a moist, chewy center.
• 2 large eggs: Binds everything together and adds structure.
• 2 teaspoons pure vanilla extract: A must for that warm, aromatic background note.
• 2 1/4 cups all-purpose flour: The foundation of our cookie dough.
• 1 teaspoon baking soda: Helps the cookie rise and spread just the right amount.
• 1 teaspoon fine sea salt: Balances the sweetness and intensifies the chocolate flavor.
• 2 cups semi-sweet chocolate chips: The star of the show! Feel free to use a mix of chips.
• Flaky sea salt, for sprinkling: Optional, but a sprinkle on top right after baking takes it over the top.

Instructions

1. Preheat your oven to 350°F (175°C). Grab a 10- or 12-inch cast iron or oven-safe skillet.
2. In a large bowl, use a hand mixer or a sturdy spoon to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
5. Fold in the chocolate chips until they’re evenly distributed throughout the dough.
6. Transfer the cookie dough to your skillet and press it down into an even layer, smoothing out the top.
7. Bake for 20-25 minutes. You’re looking for golden brown edges but a center that still looks slightly soft and underdone. It will firm up as it cools. For a truly gooey middle, err on the side of under-baking.
8. Remove the skillet from the oven and immediately sprinkle with flaky sea salt, if using. Let it cool for at least 15-20 minutes before slicing. This is the hardest part, but it’s worth the wait!

Giant Skillet Cookie Baking Tips

• Don’t overmix the dough once you add the flour. Overmixing leads to a tougher cookie.
• For that iconic gooey center, take the skillet out when the center still looks a little wet and jiggly. It will continue to cook from the residual heat of the pan.
• If your skillet isn’t well-seasoned, give it a very light coating of butter or non-stick spray before adding the dough.
• Let it rest! Letting the cookie cool in the skillet for a bit is crucial. It allows it to set up so you can is a great one for little hands to help press the dough into the pan.
• Cookie dough too sticky? Pop it in the fridge for 15 minutes to firm up a little before pressing it into the skillet.

Variations & Substitutions

This recipe is a fantastic canvas for your favorite cookie ideas. For a Crumbl Cookie copycat vibe, try folding in some milk chocolate chips and peanut butter chips. You can also use a gluten-free 1:1 baking flour blend to make it gluten-free. For a nutty twist, swap out 1/2 cup of chocolate chips for chopped walnuts or pecans. If you’re out of butter, refined coconut oil works in a pinch, though the flavor will be slightly different. And for a fun birthday version, stir in a handful of rainbow sprinkles!

Serving Ideas & Pairings

The classic way is to just slice it into wedges and serve it warm right from the skillet. But why stop there? Top a warm slice with a big scoop of vanilla ice cream. The contrast of hot and cold is just magic. A dollop of whipped cream and a drizzle of caramel sauce never hurt anybody, either. For a true decadent treat, serve it with a cold glass of milk for dipping. It’s the ultimate comfort food duo.

Storage & Reheating

This giant cookie is always best the day it’s made, but leftovers can be covered tightly with plastic wrap right in the skillet or transferred to an airtight container. It will keep at room temperature for up to 2 days. To reheat and bring back that just-baked warmth, pop a slice in the microwave for 15-20 seconds or warm the whole skillet in a 300°F oven for about 10 minutes. You can also freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw at room temperature and reheat.

Frequently Asked Questions

1. Can I make this without a cast iron skillet? Absolutely! Any oven-safe 10-inch skillet will work. If you only have a cake pan, a 9-inch springform pan is a great substitute; just keep an eye on the baking time as it might be slightly thicker.
2. How do I know when it’s done? The edges will be set and golden brown, and the top will look dry, but the center will still look soft and may even jiggle a tiny bit. Remember, it continues to cook as it cools.
3. My cookie came out cakey. What happened? This usually means there was a bit too much flour. Next time, try fluffing your flour with a spoon before scooping it into your measuring cup, then level it off with a knife for a more accurate measure.
4. Can I add other mix-ins? Of course! This is one of the most fun cookie recipes to customize. Try M&M’s, white chocolate chips, toffee bits, or even chopped pretzels for a sweet and salty kick.