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+ servings
5 from 1 vote

The Best Chocolate Chip Pan Cookie

A decadent and delicious chocolate chip pan cookie. Soft and chewy in the middle, crunchy on the edges and served with a variety of toppings.
Servings 8
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins


  • 2 and ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter room temperature
  • 1 cup brown sugar
  • cup granulated white sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 and ½ cups chocolate chips


  • Preheat the oven to 350°F. Lightly grease your 10 or 12 inch oven safe skillet. Set aside.
  • In a bowl whisk the dry ingredients: flour, baking soda and salt. Set aside.
  • In a large bowl beat the softened unsalted butter with the sugars at medium-high speed until smooth and creamy, about 2 minutes. Add the eggs and mix until combined. Whisk in the vanilla extract.
  • Add the dry ingredients over the wet ingredients and mix until combined.
  • Mix in the chocolate chips using a rubber spatula or spoon. Spread the cookie dough in an even layer into your prepared skillet.
  • Bake for 30-35 minutes (if using a 12 inch skillet) or for 35-40 minutes (if using a 10 inch skillet). The cookie will be brown on the edges and slightly brown on top. Let the cookie cool slightly on a wire rack before digging in. Serve straight from the skillet or slice it. Top with ice cream and my bourbon caramel sauce.
Course: Dessert
Keyword: breakfast, caramel, chocolate, cookies, dessert, ice cream