This Chocolate Chip Skillet Cookie aka pizookie is chewy with golden crispy edges and packed full of ooey-gooey melted chocolate chips and caramel-like flavor from brown sugar. Enjoy a slice of this giant cookie all on its own or topped with scoops of ice cream or fluffy whipped cream.
This post was first published on Princess Pinky Girl where I am a contributor!
Easy Chocolate Chip Skillet Cookie Recipe
This skillet chocolate chip cookie is chewy, packed with chocolate flavor and has the most decadent gooey center.
This cookie recipe is similar in flavor to a classic chocolate chip cookie, but much easier to make, and in a lot less time since you don’t have to chill or scoop the cookie dough into individual cookies.
This giant chocolate chip cookie bakes in a single cast-iron skillet (or oven-safe skillet). All you have to do is mix together the simple ingredients, spread the cookie dough in the pan or skillet, and bake.
What’s a Chocolate Chip Skillet Cookie?
Also known as a pizookie (a mashup of “pizza” and “cookie”), a skillet cookie is a large cookie baked in a skillet, then served in slices. It’s an easy way to make a quick treat that nearly no one can resist.
The ingredients for this easy dessert are the same as traditional chocolate chip cookies except for the inclusion of espresso powder. Just a little bit of the powder works magic, developing an incredible depth of flavor and bringing out the rich chocolatey goodness in this cookie.
Why You’ll Love This Ooey-Gooey Skillet Cookie?
- Versatile: You can easily make this dessert on the fly when guests decide to pop by, or you can plan ahead for parties and keep the dough in the fridge until you’re ready to bake.
- Easy: Just like classic chocolate chip cookies, this pizookie is easy and quick to make.
- Customizable: Go ahead and add in extras such as your favorite kinds of nuts, swap in a different type of chocolate chip, or experiment with unique toppings. You can also swap out the chips for chopped chocolate or chocolate chunks or replace some with miniature peanut butter cups.
- Delicious: With its soft center and melty chocolate, this giant skillet cookie is always a crowd pleaser.
What’s In a Skillet Chocolate Chip Cookie?
Ingredients and Substitutions
For the complete ingredients list with quantities, check the printable recipe card below.
- Butter: I use unsalted butter at room temperature. If all you have at home is salted butter, you can use it.
- Sugar: Granulated sugar aka white sugar imparts some of the sweetness in the cookie.
- Brown Sugar: I use light brown sugar to make this skillet cookie recipe. Light brown sugar adds sweetness as well as rich flavor similar to caramel. It contributes to the cookie’s chewy texture, too. You can use dark brown sugar if that’s what you have at home.
- Eggs: I use large eggs at room temperature. Eggs help to bind the ingredients like the glue that keeps everything together.
- Vanilla Extract: Use good quality pure vanilla extract.
- Espresso Powder: Espresso powder has less caffeine than coffee and enhances the flavor of chocolate desserts.
- Flour: I use all-purpose flour. Flour provides structure to the cookie dough.
- Cornstarch: Cornstarch helps to create a softer texture in the cookie.
- Baking Soda: This leavening agent helps the cookie to rise.
- Salt: Salt brings out the flavors of the other ingredients and balances the sweetness. To really elevate the cookie, try using a flaky sea salt in the recipe, or sprinkle it over top for a sweet and salty treat.
- Chocolate Chips: I prefer semi-sweet chocolate chips which have the best chocolate flavor without being overly sweet.
- Optional Ingredients: For serving, we love vanilla ice cream, whipped cream, fresh strawberries, chocolate sauce (because chocolate on chocolate is pure perfection) and/or fresh mint (for added color). Choose your favorites.
- I used a 10-inch cast iron skillet. Any 10-inch oven safe skillet or pan can be used. A smaller or larger skillet will work as well, but baking times will need to be adjusted.
- A stand mixer fitted with the paddle attachment or a handheld mixer makes mixing the batter easier.
How Do You Make a Chewy Chocolate Chip Skillet Cookie?
- Add the butter to the bowl of a stand mixer with a paddle attachment or to a large bowl if using an electric mixer. Beat until light and creamy.
- Add both sugars and continue to beat until fluffy. Using a rubber spatula scrape down the sides of the bowl as needed.
- Mix in the eggs, vanilla extract, and espresso powder until completely combined.
- In a separate bowl, combine the flour, cornstarch, baking soda, and salt.
- Gradually add the dry ingredients to the butter and sugar mixture. Mix until combined.
- Fold in the chocolate chips, ensuring that they are evenly dispersed throughout the dough.
- Transfer the dough to the prepared skillet, taking care to spread it in an even layer across the bottom of the pan.
- Bake until light golden brown.
- After removing the cookie from the oven, allow it to cool briefly.
- Serve the warm cookie with desired toppings.
Common Questions About Chocolate Chip Skillet Cookie
Why Add Baking Soda to Chocolate Chip Cookies?
Baking soda is a leavening agent that helps the cookies to rise. It also promotes spreading and helps the cookies to bake evenly.
Why are my Chocolate Chip Cookies Flat and Greasy?
Cookies usually go flat when the dough is too warm (sometimes kitchens can get very warm during summer) or over-mixed. Make sure the skillet is not heated up and that your oven is set at the right temperature. The wrong flour to butter ratio (using too little flour or too much butter) can result in flat or greasy cookies. Be sure to measure precisely when preparing the dough.
What Does Cornstarch Do to Cookies?
Cornstarch helps to create a tender and delicate crumble in a cookie.
Make Ahead, Storing, and Freezing Chocolate Chip Skillet Cookie
Make Ahead: To make this chewy cookie dough ahead of time, just prepare the dough and then wrap it tightly and store it in the refrigerator for up to 24 hours.
Storage: Just like most cookies, the leftovers of this chocolate chip skillet cookie can dry up a bit if stored in the refrigerator or if left out at room temperature. Instead, wrap it tight with plastic wrap and store it in an airtight container. Keep at room temperature for up to 3 days.
Freezer: Place the cookie leftovers in a freezer bag and freeze for up to 3 months.
What To Serve With a Chocolate Chip Skillet Cookie?
This homemade cookie can be served by itself or with some fun toppings and sauces. Here are a few ideas:
- Butter Pecan Ice Cream
- Raspberry Ice Cream
- Homemade Salted Caramel Sauce
- Whipped Cream
- Chocolate Sauce
Pizookie Recipe Tips
- If you don’t have espresso powder handy, you can omit it from the recipe. If you’re concerned about adding caffeine to the cookie, note that espresso powder has less caffeine than regular coffee and the amount added to the dough is minimal.
- You can swap out the semisweet chocolate chips for milk chocolate chips or dark chocolate chips. You can also use white chocolate chips instead.
- If you only have salted butter, just reduce the amount of salt in the recipe to ¼ teaspoon.
- If preferred, you can use a hand mixer and a large mixing bowl to prepare the dough.
Take A Look At These Cookie Recipes:
- Lemon Ricotta Cookies
- Copycat Crumbl Chocolate Chip Cookies
- Peppermint Hot Chocolate Cookies
- White Chocolate Dipped Cranberry Oatmeal Cookies
- Linzer Cookies
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Chocolate Chip Skillet Cookie
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder
- 2 1/2 cups all-purposed flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup semi sweet chocolate chips (one 12-ounces bag)
- Vanilla Ice Cream
- Whipped Cream
- Chocolate Sauce
- Fresh Strawberries
- Preheat the oven to 325 degrees Fahrenheit. Coat a 10-inch cast iron skillet or an oven-safe skillet with cooking spray.
- In an electric mixer fitted with the paddle attachment (see notes), beat the butter on medium-high speed for 1 minute or until creamy. Add the granulated sugar and brown sugar and beat for about 2 minutes or until light and fluffy. Scrape down the bowl with a rubber spatula.
- On low speed, add the eggs, vanilla extract and espresso powder. Beat until well combined. Scrape down the bowl again with a rubber spatula.
- Meanwhile, mix the flour, cornstarch, baking soda and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter/sugar mixture. Don’t over beat! With a rubber spatula or wooden spoon, stir in the chocolate chips and mix until the chocolate chips are evenly dispersed.
- Using a rubber spatula or a wooden spoon, spread the cookie dough evenly into the prepared skillet.
- Bake for 30 to 35 minutes or until just set in the center and lightly golden brown on the top.
- Remove the skillet from the oven and let it cool slightly for about 10 minutes before serving. Top with ice cream and other toppings, if desired.
The dough will be thick.