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Perfect Game Day Giant Chocolate Chip Skillet Cookie

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A giant, gooey chocolate chip cookie baked in a cast iron skillet, perfect for sharing during game day. It’s warm, shareable, and impossible to resist, with a perfectly soft center and crispy edges.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips
  • 2 ounces dark chocolate bar, chopped
  • Flaky sea salt (for topping, optional)
  • Vanilla ice cream (for serving, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Place your cast iron skillet in the oven while it preheats.
  2. Brown the butter: Add the butter to a small saucepan over medium heat. Stir constantly as it melts. It’ll foam up, then settle down, and you’ll see brown specks forming at the bottom. This takes about 4-5 minutes. The moment it smells nutty and turns amber, remove it from the heat. Pour it into a large mixing bowl to stop the cooking process.
  3. Cool the butter slightly: Let the browned butter sit for 5 minutes. It should be warm but not hot.
  4. Add the sugars: Whisk both sugars into the warm butter until combined. Whisk for about 30 seconds.
  5. Add the egg and vanilla: Crack the egg into the mixture and add the vanilla. Whisk vigorously for about 1 minute until the mixture looks lighter and slightly thickened.
  6. Mix the dry ingredients: In a separate small bowl, whisk together the flour, baking soda, and salt.
  7. Combine wet and dry: Add the dry ingredients to the wet mixture. Fold gently with a rubber spatula until just combined. You should see a few streaks of flour remaining.
  8. Fold in the chocolate: Add the chocolate chips and chopped chocolate bar. Fold 4-5 times until evenly distributed.
  9. Transfer to the skillet: Carefully remove the hot skillet from the oven using oven mitts. Scoop the dough into the center of the skillet. Press it down gently with your spatula to spread it evenly. Leave about 1 inch of space from the edges.
  10. Bake for 15-18 minutes: Start checking at 15 minutes. The edges should be golden brown and set, but the center will still look soft and slightly underdone.
  11. Cool for 5 minutes: Place the skillet on a cooling rack or trivet. Let it sit for 5 minutes before serving.
  12. Finish with flaky salt: Sprinkle a pinch of flaky sea salt over the top right before serving. Add scoops of vanilla ice cream if desired.

Notes

Don’t skip browning the butter—it adds a nutty depth. Use room temperature egg to avoid seizing the butter. Underbake on purpose as the cookie continues cooking in the hot skillet. Use a mix of chocolate chips and chopped chocolate for melty pools. Preheat the skillet for crispy edges.

Nutrition

Keywords: skillet cookie, chocolate chip cookie, game day dessert, cast iron cookie, giant cookie, shareable dessert

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