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Two spoons scooping up skillet chocolate chip cookie that has been topped with vanilla ice cream.
5 from 3 votes


This gooey, chewy, skillet chocolate chip cookie is made with browned butter and lots of chocolate! Serve it warm with scoops of vanilla ice cream for the classic pizookie experience.
Prep Time: 25 mins
Cook Time: 28 mins
Total Time: 53 mins
Servings: 6


  • 1 cup butter
  • 1 cup brown sugar - packed
  • 1/2 cup granulated sugar
  • 2 eggs - at room temperature
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 cups + 1 tablespoon all purpose flour
  • 1 cup semi-sweet chocolate chips
  • 2 oz bittersweet chocolate - cut into chunks
  • vanilla ice cream for serving


  • Note: you will be mixing everything directly in the skillet.
  • In a 12-inch cast iron skillet over medium heat, brown the butter. The butter will melt, then turn foamy, and have an amber color and nutty aroma. Make sure to stir the butter frequently while it is browning. Once butter has browned, remove from heat and stir in the brown sugar and granulated sugar until smooth. I use a wooden spoon for this part. 
  • Let the butter and sugar mixture cool at room temperature for 15 minutes. You don’t want to add the eggs into the hot mixture because it will scramble them. 
  • Preheat the oven to 325°F. 
  • Once slightly cooled down, stir in the eggs and vanilla extract. Add the salt, baking soda, and flour and mix to combine. Stir in the chocolate chips, chocolate chunks and the shavings from cutting the chunks. Spread the dough into an even layer on the bottom of the skillet. 
  • Bake for 26-32 minutes (mine baked 28 mins). The edges will be lightly golden. The center will be slightly gooey still, but don’t worry that’s how it’s supposed to be! Don’t overbake it. Remove from the oven and let cool for 5-10 minutes before cutting and serving. Or you can top with a few scoops of vanilla ice cream straight into the skillet and give everyone a spoon and enjoy!


  • If you prefer a sweeter chocolate, use milk chocolate chips or a combination of milk chocolate and semi-sweet chocolate chips in the cookie.
  • Use high quality chocolate for your chocolate chips and bittersweet chocolate. I personally prefer Ghirardelli brand chocolate chips and chocolate bar.
Skillet size: can bake in a 10 inch skillet as well, will need a slightly longer bake time as the dough will be thicker.
Butter: you don’t have to brown the butter, just adds a nutty flavor to the finished cookie. If you want to forgo browning, simply melt the butter in the skillet and once melted continue with the recipe.
Let the butter and sugar mixture cool down for about 15 minutes before adding the eggs. You can speed up this process by placing the skillet on a hot pad in the fridge. The sugar mixture should still be warm to the touch, but not hot.
  • Store leftovers in an airtight container at room temperature. Leftovers will last for 3-4 days.
  • Freezing: Just like any other cookie recipe, you can freeze the baked cookie if you don't finish it all. I suggest removing it from the cast iron skillet and storing it in a freezer-safe container or bag for up to 3 months.


Calories: 1024kcal (51%), Carbohydrates: 136g (45%), Protein: 13g (26%), Fat: 48g (74%), Saturated Fat: 29g (145%), Trans Fat: 1g, Cholesterol: 138mg (46%), Sodium: 780mg (33%), Potassium: 391mg (11%), Fiber: 5g (20%), Sugar: 67g (74%), Vitamin A: 1044IU (21%), Calcium: 85mg (9%), Iron: 7mg (39%)