Food Make 1 Giant, Gooey, Chewy Chocolate Chip Cookie in a Skillet for Crisp Edges Be the first to rate & review! Baking this cookie in a skillet means you get crisp edges and a tender interior — the best parts of any chocolate cookie. Brown butter and a pinch of flaky salt take it over the top. By Chandra Ram Chandra Ram Chandra Ram leads the digital food strategy for Food & Wine. She has 15 years experience writing and editing food content and developing recipes. A former restaurant cook and server, she also writes cookbooks. Food & Wine's Editorial Guidelines Published on January 8, 2024 Tested by Liz Mervosh Tested by Liz Mervosh Elizabeth Mervosh is a recipe tester and developer for Dotdash Meredith Food Studios in Birmingham, Alabama. She creates and fine-tunes recipes for brands including Southern Living, Real Simple, Food & Wine, People, and EatingWell. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Photo: Jordan Provost / Food Styling by Thu Buser Active Time: 25 mins Total Time: 55 mins Servings: 12 Yield: 12 slices Feel free to play with the flavors in this cookie. You can mix half of the chocolate chips with peanut butter baking chips, or we love adding English toffee bits to the batter — it creates a crunchy moment in an otherwise very tender and soft cookie. Frequently asked questions What kind of skillet can I use for this cookie? Make sure you are using an oven-safe skillet for this recipe. A cast-iron skillet works well here and gives the cookie crispy edges, but a carbon steel skillet or any oven-safe skillet (without plastic handles or trim) will work. If you use a stainless steel skillet, coat it with nonstick cooking spray before using. Why use both granulated sugar and brown sugar? Granulated sugar helps the cookie develop crispy edges, while the brown sugar makes it chewy. Here’s the Difference Between All Those Varieties of Sugar Notes from the Food & Wine Test Kitchen The brown butter adds a lovely richness to the cookie. Brown butter can burn quickly, so keep an eye on it while it browns. We love the ice cube trick to stop the butter from browning. The butter foams up a bit when you add the ice cube, but doesn’t splatter the way it would if you add water to it. Have the bowl and ice cube ready to go to stop the cooking. Make ahead The cookie dough can be made in advance if stored properly: Roll the dough into a 12-inch disk, wrap it in plastic wrap, then place it in a freezer bag. You can freeze the dough for up to one month; let it thaw in the refrigerator before using it. The cookie dough may be held in the refrigerator up to two days ahead of time and refrigerated. Remove the disk from the refrigerator 15 minutes before baking; press the dough into the skillet, and proceed with the recipe as directed. Will Resting Your Cookie Dough Yield Better Cookies? After baking the cookie, let it cool completely and store it in an airtight container at room temperature for up to three days. Ingredients 1 cup (8 ounces) unsalted butter, softened, divided 1 small ice cube 1/2 cup packed dark brown sugar 1/2 cup granulated sugar 2 large eggs, beaten 1 tablespoon vanilla extract 2 cups (about 8 1/2 ounces) all-purpose flour 1 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup chopped semisweet chocolate (from 2 [4-ounce] bars) or semisweet chocolate chips, divided 1 cup chopped pecans, divided 1/2 teaspoon flaky sea salt Ice cream Directions Preheat the oven to 350°F. Melt 1/2 cup of the butter in a 12-inch cast-iron skillet over medium heat; cook, stirring constantly, until butter starts to foam and turns brown, about 4 minutes. Immediately pour the butter into a large heatproof bowl or bowl of a stand mixer; add ice cube, and stir until ice cube melts, about 10 seconds. Do not wipe the skillet clean. Add brown sugar and granulated sugar to the butter, and beat with an electric mixer on low speed until combined, about 10 seconds. (If working with a stand mixer, use the paddle attachment.) Add the remaining 1/2 cup butter, and beat on medium speed until thoroughly combined, about 1 minute. Add eggs and vanilla, and beat on medium speed until creamy, thickened, and fluffy, about 2 minutes. Whisk together flour, baking soda, and kosher salt in a medium bowl until combined. Add half of the flour mixture to the butter mixture, stirring until just combined. Stir in remaining flour mixture; stir in 3/4 cup each of the chocolate and pecans. Working quickly, spread batter in an even layer in the skillet. (The batter will start to melt, so it’s important to get it in the oven fast. If using dough that was made ahead and shaped into a disk, use a rubber spatula or dampened hands to flatten dough evenly.) Sprinkle evenly with remaining 1/4 cup each chocolate and pecans. Bake in the preheated oven until golden brown and set but still slightly puffy and gooey in center, 20 to 24 minutes. Sprinkle the cookie evenly with flaky salt. Let stand for 10 minutes; serve warm from the skillet with ice cream. Rate It Print