This frying pan chocolate chip cookie is a chewy, secretly and tender baked cookie that can be easily cooked in a cast iron frying pan. Perfect shareable dessert topped with a large scoop of ice cream!
If you like this giant cookie recipe, try this salted caramel frying cookie and this brown butter chocolate chip frying cookie next.
This recipe was originally posted in 2012, but photos and helpful tips were updated in 2025. The recipe remains the same!
When I thought there was nothing comparable to my best chocolate chip cookies, I baked a huge version in a cast iron skillet! This frying pan chocolate chip cookie is thick and tasty, with melted chocolate exploded and topped with ice cream. This is why you need to break the cast iron as soon as possible.
1 bowl. This chocolate chip frying pan cookie has a lot in common with chocolate chip cookie cakes. Mix the dough in a single bowl, press into a pan or frying pan, then place in the oven to bake. easy! A load of chocolate. This recipe features 1½ cups of chocolate chips mixed in the cookie dough. The chocolate blends perfectly as it is baked. Imagine chewing on the softest baked chocolate chip cookie ever. That’s what you get here. Can be shared. Once this frying pan chocolate chip cookie comes off the oven, always delve into family style with a spoon for everyone on the table. Of course, if you’re serving this at a party, it’s scooped up into an equally tasty bowl.
Necessary materials
This recipe basically shoots classic chewy chocolate chip cookies and super-makes them into the frying pan! The ingredients remain the same. Below are some notes on what you need. Scroll to the recipe card in the printable ingredients list.
Butter – I always bake in salted butter, but I also bake pieces that are not salty. Melt the butter before you begin. Sugar – This frying pan cookie uses granulated and brown sugar to use excess water. Eggs – In addition to the entire egg, you need extra egg yolk. Egg yolks make cookies rich and chewy. Dry ingredients – All-purpose flour, baking soda, salt. Check the expiration date of your baking soda to make sure it’s fresh. Vanilla – As always, the best flavor comes from the real vanilla extract! Chocolate chips – any kind you want. I use semi-sweet chocolate chips, but you can use dark, milk, white chocolate chips, or a combination of different kinds of chocolate.
All you need to make this jumbo size chocolate chip cookie is an ovenproof pan, one bowl and a (preferably wooden) spoon for mixing. that’s it! I use a cast iron frying pan. Here’s how to place giant, freshly baked cookies on the table in 25 minutes: After posting, you will receive a full printable recipe on your recipe card.
Mix the wet ingredients. Cream both sugar in the melted butter to make it smooth and clump-free. Next, mix the vanilla, eggs and egg yolks. Add the dry ingredients. Stir in the flour, baking soda and salt until combined. Finally, fold the chocolate chips.
Transfer the dough to a frying pan. Then gently push the dough into a 10-inch cast iron skillet. bake. Bake frying pan cookies at 350ºF for 15-20 minutes. I want to make the cookies golden from the edges from the oven and pull them when the middle is a little loose. Leave the chocolate chip cookies in a frying pan for 10 minutes before serving.
Do I need to bake this in a cast iron frying pan?
no! If you don’t own a cast iron skillet, you can instead bake this chocolate chip cookie dough in a 9 x 13 inch pan. When it’s fresh from the oven, scoop it as usual. Or, once the cookies are completely cooled, slice them into a cookie bar.
Recipe Tips and Variations
Don’t cover it. Soft, ooey-gookey frying pan chocolate chip cookie keys keep it lowered! It should be set on the edge and wobble a bit in the center, like cheesecake. Overbaking leads to dry, crunchy cookies. If it is set completely in the center when it comes out of the oven, it can be overcooked. Sprinkle with sea salt. I love the sweet salty combination of recipes like salted chocolate cookies. It’s a great way to bring out the chocolate flavor of this frying pan cookie. All you need is a fresh sprinkle of flaked sea salt (Maldon salt is my favorite) when the cookies come out of the oven. Try different flavors. Make a frying pan version of the peanut butter chocolate chip cookie with creamy peanut butter, or add cocoa powder to the chocolate chocolate chip cookies. Or be inspired by my favorite chocolate chip cookie recipe. More add-ins. Feel free to jazz up this frying pan cookie with a simpler mix-ins, along with chocolate chips. Good options are crushed pretzels, chopped pecans, mini marshmallows, peanut butter chips, toffee bits, candies like wreaths and M&M.
Provide suggestions
This frying pan chocolate chip cookie is served immediately from the bread, or scoop out and served warmly, topped with vanilla ice cream (even better if it’s homemade). Wait until the cookies cool and become hard enough to slice and act as a wedge.
You can decorate this frying cookie with more toppings, such as whipped cream, caramel sauce, frosting and more. This chocolate buttercream or my classic vanilla frosting is both perfect for piping into giant chocolate chip cookies!
Storage method
At the counter. Frying pan cookie leftovers can be airtight at room temperature for up to 3 days. I like to wrap the whole pan in plastic wrap, but if necessary, you can transfer the remaining cookies to the container. Freeze. Freeze these chocolate chip cookies for up to 2 months and thaw in the fridge before serving.
printing
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explanation
This frying pan chocolate chip cookie is a chewy, secretly and tender baked cookie that can be easily cooked in a cast iron frying pan. This perfect quick and shareable dessert topped with an ice cream scoop!
3/4 cup Melted butter
1 cup Brown sugar
1/2 cup Granule sugar
1 Eggs + 1 egg yolk
2 cups flour
3/4 tbsp baking soda
1 tsp Kosher salt
2 tsp vanilla
1 1/2 cup Semi-sweet chocolate chips
Preheat the oven to 350° in a large bowl and use a wooden spoon to mix the melted butter and both sugars. Stir until there are no more lumps. Add vanilla, eggs and egg yolks. Stir until the mixture is smooth and the eggs are fully incorporated. Stir in the flour, baking soda and salt until combined. Fold the chocolate chips. Spread evenly in a 10-inch cast iron skillet. Bake for 15-20 minutes until the edges are golden. Do not overcook it. The center looks slightly looser. Let cool on a wire rack for 10 minutes and scoop into a plate or bowl. Serve with vanilla ice cream.
nutrition
Serving Size:
calorie: 1043
sugar: 108.7 g
sodium: 1185.9 mg
fat: 44.1 g
carbohydrates: 158.6 g
protein: 16.7 g
cholesterol: 69.8 mg
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