follow us on

Bake This Epic Skillet Cookie Recipe For Chocolate Chip Day On May 15

We never run out of chocolate chips in my house. That’s the rule. With my kids, homebaked chocolate chip cookies go so fast that we can’t seem to keep up. It seems like we bake chocolate chip cookies almost every other day. So May 15, Chocolate Chip Day, is practically a national holiday in my household!

All the more reason to celebrate with this not-your-usual chocolate chip cookie recipe. The Bald Baker himself, Cy Ynares (@thebaldbakerph), gifts us with this topnotch skillet cookie recipe, laden with your choice of chocolate chips, whether dark, semisweet, milk, or white.

Instead of making individual cookies, Cy creates a giant cookie with a crusty top and sides, and a soft, gooey center. The best way to achieve this is by baking the cookie in a cast iron skillet which conducts heat evenly throughout the pan, creating that crisp vs. moist contrast. If you don’t have a skillet, you can simply bake the cookie in a baking pan. Just adjust the baking time to make sure the cookie doesn’t dry out. 


Chocolate Chip Skillet Cookie

By Cy Ynares

Serves 6

  • 1 1/2 cups + 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup chocolate chips
  • 1/2 cup butter, melted
  • 1/2 cup brown sugar
  • 1/4 cup + 1 teaspoon granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract


1. Preheat oven to 350°F. Grease a 9-inch cast iron skillet or baking pan with butter. Set aside.

2. Mix flour, baking soda, salt, and chocolate chips together. Set aside.

3. Mix melted butter and sugars together. Then add egg, egg yolk, and vanilla extract. Mix until incorporated.

4. Add flour and chocolate chips mixture. Mix together until there are no traces of flour. Don’t overmix.

4. Spread dough evenly in the skillet and bake for 18 to 20 minutes or until edges begin to turn golden brown and a toothpick inserted into the center comes out clean. Let cool and serve.


This recipe first appeared in FOOD Magazine, Issue 4, 2017
Photo by Pat Mateo
Styling by Tina Concepcion Diaz