What makes the cookie gooey?

The combination of slightly underbaking the skillet and using melted butter creates a moist, chewy texture with a gooey center.

Can I substitute the chocolate chips?

Yes, white, dark, or milk chocolate chips all work well and offer different flavor profiles to suit your preference.

Use an oven-safe skillet and monitor baking time closely, aiming for golden edges while keeping the center soft to avoid overcooking.

Absolutely, substituting the all-purpose flour with a 1:1 gluten-free flour blend provides a similar texture and taste.

Serving warm with vanilla ice cream adds a creamy contrast, and sprinkling toasted nuts on top adds crunch and extra flavor.

A warm, chewy, and rich skillet cookie loaded with melty chocolate chips—perfect for sharing straight from the pan.

This cookie recipe quickly became a family favorite after our first attempt it never lasted long on the plate.

Dry Ingredients: 1 1/2 cups (190 g) all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt
Wet Ingredients: 1/2 cup (115 g) unsalted butter melted and slightly cooled, 1/2 cup (100 g) packed light brown sugar, 1/4 cup (50 g) granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract
Mix-Ins: 1 cup (170 g) semi-sweet chocolate chips
For Serving (Optional): Vanilla ice cream

Preheat the oven:: Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) oven-safe skillet with butter or nonstick spray.
Mix dry ingredients:: In a medium bowl whisk together the flour baking soda and salt.
Mix wet ingredients:: In a large bowl whisk together the melted butter brown sugar and granulated sugar until smooth.
Add egg and vanilla:: Add the egg and vanilla extract to the sugar mixture whisking until combined.
Combine dry and wet:: Gradually stir the dry ingredients into the wet mixture until just combined do not overmix.
Fold in chocolate chips:: Fold in the chocolate chips reserving a small handful to sprinkle on top.
Spread dough:: Spread the cookie dough evenly into the prepared skillet Sprinkle the reserved chocolate chips over the top.
Bake:: Bake for 22–25 minutes or until the edges are golden but the center is still soft and gooey.
Cool:: Remove from the oven and let cool for 5–10 minutes before serving.
Serve:: Serve warm optionally topped with scoops of vanilla ice cream.

Baking this skillet cookie always brings us together around the kitchen sharing stories while enjoying warm dessert.

Try adding chopped toasted nuts for extra texture or substitute semi-sweet chocolate chips with white or dark chocolate.

Store leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.

Each serving contains approximately 340 calories 16 grams of fat 45 grams of carbohydrates and 4 grams of protein.

This skillet cookie is perfect for sharing and guaranteed to satisfy any chocolate craving.

→ What makes the cookie gooey?: The combination of slightly underbaking the skillet and using melted butter creates a moist, chewy texture with a gooey center.
→ Can I substitute the chocolate chips?: Yes, white, dark, or milk chocolate chips all work well and offer different flavor profiles to suit your preference.
→ How do I prevent the edges from burning?: Use an oven-safe skillet and monitor baking time closely, aiming for golden edges while keeping the center soft to avoid overcooking.
→ Can I make this gluten-free?: Absolutely, substituting the all-purpose flour with a 1:1 gluten-free flour blend provides a similar texture and taste.
→ What serving suggestions enhance the dish?: Serving warm with vanilla ice cream adds a creamy contrast, and sprinkling toasted nuts on top adds crunch and extra flavor.