Cast Iron Skillet Chocolate Chip Cookie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1 skillet cookie
This recipe turns chocolate chip cookie dough into one giant chocolate chip cookie that can be served warm. You will end up with slices of ooey gooey chocolate chip cookie pie. Yummy!
  • 1 cup plus 2 Tbsp. all-purpose flour
  • ¼ tsp baking soda
  • ½ tsp salt (if you are using salted butter, cut back to ¼ tsp. salt)
  • 5 Tbsp. butter (room temperature)
  • ¼ cup brown sugar (packed)
  • ½ cup granulated sugar
  • 1 egg, slightly beaten
  • 1 tsp. vanilla
  • 7 oz. semisweet chocolate chips (8 oz. for lots of extra gooey chocolate, 9 oz. for spoonfuls of chocolate)
  • ⅔ cup pecans
  1. Preheat oven to 350 degrees F
  2. Mix flour, baking soda, and salt in a bowl.
  3. In a separate bowl, thoroughly mix the butter, brown sugar, and granulated sugar. If you have a stand mixer or hand mixer, it will make this step easier and faster.
  4. Add the egg and vanilla to the butter and sugar mixture; mix to blend well.
  5. With the mixer on low speed, gradually add the dry ingredients until all of the ingredients are evenly distributed in the cookie dough. The ingredients will combine fairly quickly, so do not over mix them.
  6. Add the chocolate chips and pecans. This can be done in the mixer on the lowest speed (watch out for flying pieces) or by hand.
  7. Place the dough in handfuls around the cast iron skillet.
  8. Then use your hands to press the dough evenly around the skillet.
  9. Bake for 16-20 minutes. I prefer cookies with a soft center, so I slightly under bake the cookie (17-18 minutes in my oven).
  10. After removing the skillet from the oven, let it rest for 2-5 minutes before cutting. Otherwise, the melted chocolate chips may make the cookie even more ooey gooey than you want!
  11. Slice the cookie into pie-shaped pieces and eat while warm!
Recipe by Pinot & Pie at