Salted Skillet Chocolate Chip Cookie

If you’re craving a dessert that’s simple yet irresistible, the Salted Skillet Chocolate Chip Cookie is your answer. This rich, gooey, and perfectly salted treat is made for those moments when a regular cookie just won’t cut it. Using vegan ingredients, it’s an easy-to-make, crowd-pleasing dessert that you can whip up in just under an hour.

Best part? You don’t need any fancy kitchen gadgets—just a skillet and basic ingredients. Whether you want to enjoy it warm with a scoop of vanilla ice cream or cooled to perfection, this cookie is sure to hit the sweet spot.

Why You’ll Love Salted Skillet Chocolate Chip Cookie

  • Perfectly Gooey Center: Baking the cookie in a skillet creates a chewy, soft center with crisp edges.
  • Vegan-Friendly: Completely plant-based, using vegan butter and chocolate chips.
  • Quick and Simple: No fancy equipment needed; it’s easy enough for beginner bakers.
  • Impressive Presentation: Serve it straight from the skillet for a rustic, Instagram-worthy dessert.
  • Customizable: Top with ice cream or add nuts for extra texture and flavor.

What You Need to Make Salted Skillet Chocolate Chip Cookie

  • Cooking spray
  • 1 cup vegan butter, room temperature
  • ¾ cup light brown sugar
  • ¾ cup organic cane sugar
  • 3 tablespoons unsweetened soy or almond milk
  • 1 tablespoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt, divided
  • 1 ½ cups vegan chocolate chips or mini vegan chocolate chips
  • Vegan vanilla ice cream (optional)

How To Make Salted Skillet Chocolate Chip Cookie

  1. Preheat the Oven: Start by preheating your oven to 350°F and lightly grease a 10-inch cast iron or oven-safe skillet with cooking spray.
  2. Cream the Ingredients: In a bowl, cream together the vegan butter, brown sugar, and cane sugar. Add the unsweetened soy/almond milk and vanilla extract, mixing until fully combined.
  3. Mix Dry Ingredients: In another bowl, whisk together the flour, cornstarch, baking soda, and ¾ teaspoon sea salt.
  4. Combine and Add Chocolate: Gradually add the dry mixture to the wet mixture and mix until combined, but avoid overmixing. Gently fold in the vegan chocolate chips.
  5. Bake in Skillet: Transfer the cookie dough to the prepared skillet, spreading it evenly. Sprinkle the remaining ¼ teaspoon of salt over the top.
  6. Bake and Cool: Bake on the center rack for 40-45 minutes, until the top is lightly browned and the center is dry. Remove from the oven and allow it to cool completely before slicing.
  7. Serve: Slice the cookie like a cake and, if desired, top each slice with a scoop of vegan vanilla ice cream for an extra indulgent touch.

Commonly Asked Questions

Can I use regular butter and chocolate chips instead of vegan alternatives?

Yes, if you’re not following a vegan diet, feel free to use regular butter and chocolate chips for the recipe.

What if I don’t have a cast iron skillet?

No worries! You can use an 8×8 baking dish or a pie tin to bake this cookie. The result will still be delicious!

How can I speed up the cooling process?

If you’re impatient, you can pop the skillet into the freezer for about 30 minutes to cool it faster, though it may be a little gooey if cut before fully cooling.

Can I add other toppings or mix-ins?

Absolutely! Feel free to add nuts, dried fruit, or even swirl in some peanut butter for extra flavor.

Salted Skillet Chocolate Chip Cookie

Learn how to make a Salted Skillet Chocolate Chip Cookie that’s vegan-friendly, gooey in the center, and crisp around the edges. Perfect for any dessert lover!

Ingredients
  

  • Cooking spray
  • 1 cup vegan butter room temperature
  • ¾ cup light brown sugar
  • ¾ cup organic cane sugar
  • 3 tablespoons unsweetened soy or almond milk
  • 1 tablespoon vanilla extract
  • 2 ¼ cup all purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt divided
  • 1 ½ cups vegan chocolate chips or mini vegan chocolate chips
  • Vegan vanilla ice cream optional

Instructions
 

  • Preheat the oven to 350° and lightly grease a 10 inch cast iron skillet or oven safe skillet with cooking spray.
  • In a bowl cream together the butter, brown sugar and cane sugar. Add the milk and vanilla and mix until well combined. Use a stand mixer if one is available to you, if not use a bowl and a wooden spoon to mix.
  • Add the flour, cornstarch, baking soda and 3⁄4 teaspoon salt to another bowl, whisk together. Add the dry mixture to the creamed mixture and mix until well combined, do not overmix. Fold in the chocolate chips until evenly dispersed.
  • Transfer dough into the prepared skillet and push dough out to the sides, sprinkle with remaining ¼ teaspoon salt. Bake on the center rack in the oven for 40-45 minutes until the center appears to be dry and the top is lightly brown.
  • Remove from the oven and cool completely before serving. Slice like a cake to serve and top each slice with a scoop of store bought vanilla ice cream, if desired.

Notes

If you don’t have a cast iron skillet, don’t fret, you can still achieve the same results following the recipe as written. Use a traditional 8×8 baking dish or pie tin in place of the skillet. Are you impatient? Me too! Sometimes I set this on a sheet pan and cool it in the freezer for 30 minutes and then I disregard my “completely cooled” rule and cut into it and serve warm, the inside will be a little gooey this way but it’s “omg delicious”. I hate waiting for sh*t to cool.
Tried this recipe?Mention @keeponcookinpod or tag #keeponcookinpod!

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