Cast Iron Cookie Skillet
This one-skillet chocolate chip cookie has crispy caramelized edges, a soft and fudgy center, and is made with browned butter for extra depth of flavor. Ready in about 40 minutes, it's the ultimate shareable dessert served warm with ice cream.
Equipment
- 10-inch cast iron skillet
- Medium mixing bowl
- Small bowl
- Whisk
- Rubber spatula - or wooden spoon
- Measuring cups and spoons
- Oven mitts - cast iron handle gets very hot
- Wire cooling rack
- Ice cream scoop - for serving
- Kitchen scale - recommended for accuracy
Ingredients
- 113 g unsalted butter - 1/2 cup, cubed
- 165 g light brown sugar - 3/4 cup, packed
- 50 g granulated white sugar - 1/4 cup
- 1 large egg
- 1 large egg yolk
- 10 ml pure vanilla extract - 2 teaspoons
- 150 g all-purpose flour - 1 1/4 cups
- 8 g cornstarch - 1 tablespoon
- 2.5 g baking soda - 1/2 teaspoon
- 3 g fine sea salt - 1/2 teaspoon
- 255 g semi-sweet chocolate chips - 1 1/2 cups, divided
- flaky sea salt - for topping, optional but highly recommended
- vanilla ice cream - for serving
Instructions
- Preheat oven to 350°F (175°C). In a small bowl, whisk together the flour, cornstarch, baking soda, and fine sea salt.
- In a 10-inch cast iron skillet over medium-low heat, melt the cubed butter, stirring frequently, until it foams and amber-colored specks form, about 4 to 6 minutes. Pour into a large bowl and let cool for 8 to 10 minutes.
- Add both sugars to the cooled butter and stir vigorously until fully dissolved. Whisk in the whole egg, egg yolk, and vanilla until smooth and slightly thickened, about 60 seconds.
- Add the dry ingredients to the butter mixture and fold gently with a rubber spatula just until no streaks of flour remain. Do not overmix.
- Reserve 2 tablespoons of chocolate chips for the top. Fold the remaining chocolate chips into the dough until evenly distributed.
- Lightly grease the same skillet. Press the dough into an even layer in the skillet. Scatter reserved chocolate chips on top and press in lightly. Bake for 22 to 25 minutes until edges are golden and center is still slightly underdone.
- Remove from the oven and rest for 15 to 20 minutes on a wire rack. Sprinkle with flaky sea salt, top with vanilla ice cream, and serve warm directly from the skillet.
Notes
- For best results, brown the butter until it smells nutty and turns a deep amber color—this adds incredible flavor.
- Let the browned butter cool for at least 8 minutes before adding eggs to prevent them from cooking prematurely.
- Do not overmix the dough once the flour is added; overmixing develops gluten and results in a tough cookie.
- Remove the skillet from the oven when the center still looks slightly underdone—the cast iron's residual heat will continue baking it to a perfect gooey texture.
- Rest the cookie for 15–20 minutes before serving to allow the center to set slightly for easier scooping.
- Store leftovers covered at room temperature for up to 3 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Reheat leftover cookie in a 300°F (150°C) oven for 5–8 minutes to restore crispy edges, or microwave individual wedges in 20-second intervals.
- Try variations like peanut butter chips, white chocolate macadamia, or s'mores by swapping mix-ins before baking.
- Make-ahead: prepare the dough, press it into the greased skillet, cover, and refrigerate for up to 2 days—add 3–5 minutes to the bake time when baking cold.
- Use a kitchen scale to measure flour by weight (150g) for the most accurate and consistent results.