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Cast Iron Skillet Chocolate Chip Cookie Cake with a slice on a small white square plate

Cast Iron Skillet Chocolate Chip Cookie

With only 9 ingredients, this one bowl, one pan, cast iron skillet chocolate chip cookie recipe is a quick bake, that's even quicker to eat!
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 8 slices

Ingredients
 

  • 1 cup (200g) brown sugar
  • 1/2 cup (100g) granulated (white) sugar
  • 1 1/2 stick unsalted butter, room temperature
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 1/2 tsp vanilla extract or paste
  • 1 1/2 cups (195g) all-purpose flour
  • 1 tsp fine grain kosher or sea salt (fine grain salt disperses throughout the dough better than coarse grain)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cup semi-sweet chocolate chunks (you can use chips, but I like the way chunks of chocolate melt, as opposed to chips, which have added stabilizers to keep them... chippy)
  • flaky sea salt for garnish

Instructions

  • Preheat oven to 375° and place your oven rack on the lowest level. Lightly butter the inside of a 9 or 10 inch cast iron skillet. You can use a larger or smaller one, if that’s what you have, but you’ll have to adjust your cooking time accordingly. I’ve only made this using my 9 inch pan 😬 Get all your ingredients together so we don’t get halfway through and find out we’re missing something 🙄. In a medium bowl, mix your sugars and your softened butter together with either a wooden spoon or a hand mixer until fully combined. There’s no need to cream the butter and sugar together like you would in actual cookies. Yay!!
  • Add in your one egg, egg yolk, and vanilla extract or paste. Whichever you have. I had paste, so I used it. Combine completely. Isn’t this easy?
  • Now stir in your flour, salt, and baking soda until combined no streaks are left. We want the flour fully incorporated, but don’t overmix it. When you don’t see any more white bits, you’re done.
  • Fold in all but about 1/4 cup of your chocolate chunks. We’ll save a bit to sprinkle over the top before baking. It makes it look really pretty! I chopped mine up a bit so that there would be different sized bits of chocolate all over the pie 😋 I have a culinary quirk. I use a rice paddle for a lot of non-rice kitchen activities, especially folding ingredients. I find its short handle and wide face gives me more control over whatever I’m working with, whether hot or cold foods. I use it when tossing pasta, a salad, or folding in chocolate chips. Like I said, quirky, but really effective. Just “tossing” that out there 😉
  • Spread the cookie dough all the way to the edges of your buttered pan. Lightly wetting your hands will help you spread the dough without it sticking all over you, forcing you to repeatedly lick the dough off your hands. Not sanitary. Cookie for one? Do you. Sprinkle the remaining chocolate chunks over the top of your dough and finish with a sprinkling of flaky sea salt. Bake at 375° for 25-30 minutes or until the center is set.
  • Resist the urge to cut into the cookie pie for about an hour. I know, that’s asking a lot, but try. I cut mine into wedges. Pie style. If you want, plop some ice cream in the middle and get to it. I do not judge.

The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.

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