Pan-Seared Chocolate Chip Cookie Skillet with Sea Salt

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A warm, chewy chocolate chip cookie cooked in a skillet and finished with a sprinkle of flaky sea salt for a sweet and salty dessert. This American-inspired recipe, ready in about 22 minutes, layers unsalted butter, brown sugar, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, cream together 4 tbsp softened unsalted butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until light and fluffy, about 2 minutes.
  2. Step 2: Beat in 1 large egg and 1 tsp vanilla extract until fully incorporated.
  3. Step 3: In a separate bowl, whisk 3/4 cup all-purpose flour, 1/4 tsp baking soda, and 1/4 tsp salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  4. Step 4: Fold in 1/2 cup semisweet chocolate chips evenly.
  5. Step 5: Heat an 8-inch oven-safe skillet over medium-low heat and lightly grease with butter or oil. Spread the cookie dough evenly in the skillet.
  6. Step 6: Cook for 10-12 minutes until the edges are golden and the center is set but still soft.
  7. Step 7: Remove from heat and immediately sprinkle 1/4 tsp flaky sea salt over the warm cookie. Let cool 5 minutes before serving warm with ice cream or on its own.

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