Chocolate Chip Skillet Cookie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">170g unsalted butter, room temperature</li><li class="ingredients-single-item">150g light brown sugar</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">200g dark chocolate chunks (or high-quality chocolate bars, roughly chopped)</li><li class="ingredients-single-item">100g milk chocolate chips</li><li class="ingredients-single-item">Flaky sea salt for sprinkling (optional)</li><li class="ingredients-single-item">Vanilla ice cream, for serving (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) cast iron skillet</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Rubber spatula</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). If your cast iron skillet isn't well-seasoned, lightly grease it with butter to prevent sticking. A well-seasoned skillet will give you those gloriously crispy edges that make skillet cookies special.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl or stand mixer, cream together the butter, brown sugar, and granulated sugar on medium-high speed for about 4-5 minutes until light and fluffy. This extended creaming process incorporates air, giving your cookie a better texture and rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl with a rubber spatula. Mix in the vanilla extract until combined.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients on low speed, mixing just until no flour streaks remain. Over-mixing will develop the gluten and lead to a tougher cookie.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fold in the chocolate chunks and chips by hand using a rubber spatula, reserving about 50g to sprinkle on top. Using a mix of chunks and chips creates varied texture and pockets of chocolate throughout the cookie.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the cookie dough to your cast iron skillet, spreading it evenly with the spatula. The dough will be thick - don't worry about getting it perfectly smooth. Press the reserved chocolate pieces into the top of the dough for a more attractive finished cookie.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 22-25 minutes until the edges are golden brown and crisp, but the center still looks slightly underdone. The cookie will continue cooking in the hot skillet after removal from the oven, so it's better to underbake slightly than overbake. A perfect skillet cookie has crispy edges and a soft center.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from the oven and immediately sprinkle with flaky sea salt if using. The contrast between the sweet cookie and salt crystals elevates the flavor profile dramatically.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Let the cookie cool in the skillet for at least 15 minutes before serving. This allows the cookie to set up enough to slice while still remaining wonderfully warm. Serve directly from the skillet (with a warning about the hot pan!) with scoops of vanilla ice cream if desired. The warm cookie melting cold ice cream creates a delightful temperature contrast that enhances both.</li></ol>