All-American Cherry Chocolate Chip Skillet (Printable)

Warm cookie skillet with chocolate chips and tangy cherries, perfect for sharing at any gathering.

# Components:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, melted and slightly cooled
05 - 1 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Mix-ins

09 - 1 1/2 cups semisweet chocolate chips
10 - 3/4 cup dried tart cherries, roughly chopped

# Method:

01 - Preheat oven to 350°F. Grease a 10-inch oven-safe skillet with butter or nonstick spray.
02 - Whisk together flour, baking soda, and salt in a medium bowl to thoroughly blend.
03 - In a large bowl, whisk melted butter, brown sugar, and granulated sugar until mixture is smooth and glossy.
04 - Incorporate eggs one at a time, mixing until fully combined after each addition. Stir in vanilla extract.
05 - Add the dry ingredients to the wet ingredients and stir with a spatula until just blended. Do not overmix.
06 - Gently fold in semisweet chocolate chips and chopped dried tart cherries until evenly distributed throughout the dough.
07 - Spread cookie dough evenly in the prepared skillet, smoothing the top with a spatula.
08 - Bake in the preheated oven for 25 minutes, or until edges are set and top is golden brown while center remains soft.
09 - Remove skillet from oven and allow cookie to cool for at least 10 minutes before serving warm, either directly from the skillet or sliced.

# Expert Advice:

01 -
  • Ready in under an hour with just one pan to clean
  • Plenty of gooey chocolate throughout every scoop
  • Tart cherries add a grown-up twist to the classic cookie skillet
02 -
  • Packed with plenty of fiber and antioxidants from the cherries
  • Feeds a crowd with just one batch
  • Stays soft and moist thanks to melted butter and quick assembly
03 -
  • For chewiest edges do not overbake—the center should look barely set when you take it out
  • Always let it cool ten minutes or the middle might collapse when you scoop
  • If you want perfect melted chocolate pools reserve a few chips to gently press into the baked cookie right as it comes out of the oven

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