Skillet Chocolate Chip Cookie
Why this recipe works
- Crisp edges, gooey centre: The cast-iron pan helps set and brown the edges while the middle stays soft when the cookie is pulled from the oven slightly underbaked.
- Straightforward dough: Everyday baking ingredients come together directly in the pan, keeping the method simple and the washing-up light.
- Balanced sweetness: Light brown sugar adds softness and caramel notes, while dark chocolate chips keep the cookie from tasting overly sweet.
Get the most out of this recipe
Timing notes
- Let it settle before slicing: A short rest in the pan helps the edges firm up while keeping the centre soft and spoonable.
- Serve warm for the best texture: Slice after a brief cooling time for the gooey middle, or let it stand a little longer if you want cleaner wedges.
Texture tips
- Keep the centre slightly soft: The cookie should look set at the edges but still a little puffy and underbaked in the middle when it leaves the oven.
- Fold gently once the flour goes in: Stop mixing as soon as no dry flour remains to keep the finished cookie tender rather than dense.
Common mistakes
- Adding egg to a hot pan: Let the melted butter cool until warm, not hot, before whisking in the egg to avoid curdling or scrambling.
- Waiting for a fully firm centre: A centre that looks completely set in the oven will usually turn firmer once cooled, so judge doneness by the golden edges.
Make-ahead tips
- Reheat slices gently: Warm chilled slices in a 180°C (355°F) oven until the chocolate softens and the centre tastes freshly baked.
- Freeze in portions: Cool completely, wrap slices well, and freeze for later; defrost before reheating for the best texture.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 180°C (355°F). Put the unsalted butter in a 23 cm cast-iron frying pan and melt it over a low heat, then take off the heat and let it cool for 2 minutes so it is warm, not hot.
- Add the light brown sugar and caster sugar to the pan and whisk until glossy and well combined. Whisk in the egg and vanilla extract until the mixture looks smooth and slightly thickened.
- Sprinkle over the plain flour, bicarbonate of soda and fine sea salt. Fold with a spatula just until no dry flour remains, then fold in most of the dark chocolate chips, reserving a small handful for the top.
- Smooth the dough into an even layer in the pan and scatter over the reserved dark chocolate chips. Bake for 18 to 22 minutes until the edges are set and golden but the centre still looks slightly underbaked and puffy.
- Leave the cookie to cool in the pan for 10 minutes so it firms up at the edges while staying gooey in the middle. Slice and serve warm.
Recipe notes
Tips
- For the gooey centre, pull the cookie from the oven when the middle still looks a little soft; it will continue to set as it cools in the pan.
- If your cast-iron frying pan is very hot after melting the butter, let it cool a little longer before adding the egg to avoid scrambling.
- For neat slices, let it cool for 15 minutes; for maximum gooeyness, serve after 10 minutes.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a more intense vanilla flavour.
- Replace Dark chocolate chips with milk chocolate chips for a sweeter cookie.
Storage
- Refrigerate up to 3 days
- Cool completely, then cover and refrigerate. Reheat slices in a 180°C (355°F) oven for 6 to 8 minutes until warm, or freeze portions well wrapped for up to 2 months and reheat from defrosted.
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Recipe overview
- Servings: 6 servings
- Total time: 45min (15min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Wheat
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