Save I burned the edges the first time I tried making this in my cast iron skillet because I didn't believe a cookie could actually bake evenly in one piece. My sister laughed when I served it anyway, warm and cracked down the middle, with two spoons and a pint of vanilla ice cream. We sat on the kitchen floor and ate straight from the pan, and I realized sometimes the best desserts are the ones you don't have to portion out or plate perfectly.
I made this for a friend's birthday once, and instead of singing over a cake, we stuck a candle in the center of the skillet and gathered around the stove. The chocolate was still molten, and when she blew out the candle, we all grabbed forks and dug in before it even cooled. It became our tradition after that, no cake, just this cookie, still too hot to eat properly.
Ingredients
- All-purpose flour: Forms the structure without making the cookie cakey. I measure mine by spooning it into the cup and leveling it off, never scooping directly from the bag.
- Baking soda: Gives the dough a little lift and helps the edges crisp up. Make sure yours is fresh or the texture won't be right.
- Salt: Balances the sweetness and deepens the chocolate flavor. Don't skip it even though it seems like a tiny amount.
- Unsalted butter, melted: Melted butter makes the dough dense and chewy instead of fluffy. Let it cool for a few minutes so it doesn't scramble the eggs.
- Brown sugar, packed: Adds moisture and a deep caramel flavor that white sugar can't replicate. I pack it firmly into the measuring cup.
- Granulated sugar: Helps the edges crisp and adds sweetness without extra moisture.
- Eggs: Bind everything together and add richness. I use room temperature eggs so they mix in smoothly.
- Pure vanilla extract: Enhances the chocolate and adds warmth. I always use pure extract, never imitation.
- Chocolate chunks: I chop a bar of dark chocolate instead of using chips because the chunks melt into uneven pools that taste more luxurious.
- Flaky sea salt: A pinch on top right before serving makes the sweetness pop and adds a fancy touch.
- Vanilla ice cream: Cold, creamy ice cream melting into warm cookie dough is the whole reason this recipe exists.
Instructions
- Preheat the oven:
- Set it to 350°F so the skillet heats evenly and the cookie bakes through without burning. I always preheat for at least 10 minutes.
- Mix the dry ingredients:
- Whisk the flour, baking soda, and salt together in a bowl until there are no clumps. This keeps the baking soda from creating uneven pockets in the dough.
- Combine the sugars and butter:
- Whisk the melted butter with both sugars until the mixture looks smooth and glossy. It should feel a little grainy from the sugar but not separated.
- Add the eggs and vanilla:
- Crack in one egg at a time, whisking hard after each one until the batter looks thick and pale. Then stir in the vanilla until you can smell it.
- Fold in the dry ingredients:
- Add the flour mixture gradually, stirring gently until just combined. Overmixing makes the cookie tough, so stop as soon as you don't see streaks of flour.
- Stir in the chocolate:
- Fold in most of the chocolate chunks, saving a handful to press on top. I like to scatter them unevenly so every bite is different.
- Spread the dough in the skillet:
- Press the dough evenly into a greased 10-inch skillet, smoothing the top with a spatula. Then press the reserved chocolate chunks on top so they get beautifully melty and visible.
- Bake until golden:
- Slide the skillet into the oven and bake for 22 to 25 minutes, until the edges are set and golden but the center still looks a little soft. It will firm up as it cools.
- Cool slightly and serve:
- Let the cookie sit for 5 minutes so it doesn't fall apart when you scoop it. Sprinkle with flaky salt, add ice cream, and serve it warm right from the skillet.
Save One winter night, I made this after a long day and ate it alone at the kitchen counter with the lights off, just the glow from the stove. The chocolate was still warm, the salt crunched under my teeth, and I realized I didn't need a reason or a guest to make something this good. Sometimes you just deserve a whole skillet cookie.
How to Store Leftovers
I cover the skillet with foil and leave it on the counter for up to two days, though it never lasts that long. You can reheat individual scoops in the microwave for 15 seconds, and they taste just as gooey as when they first came out of the oven. If you want to keep it longer, wrap it tightly and freeze it for up to a month, then thaw and warm it before serving.
Variations You Can Try
I've swirled peanut butter into the dough before baking, and it turned into a completely different dessert, rich and salty and impossible to stop eating. You can also fold in chopped nuts like walnuts or pecans for crunch, or swap half the chocolate for white chocolate chunks if you want something sweeter. Once I added a handful of toffee bits, and my neighbor asked for the recipe before she even finished her first bite.
Serving Suggestions
I always serve this straight from the skillet with a big scoop of vanilla ice cream melting into the center, but you can also drizzle it with caramel sauce or hot fudge if you want to go over the top. It's perfect for birthdays, movie nights, or any time you want dessert to feel special without spending hours in the kitchen.
- Add a dollop of whipped cream and a sprinkle of cinnamon for a cozy twist.
- Serve it with fresh berries on the side to cut through the richness.
- Pair it with cold milk or hot coffee for the ultimate contrast.
Save This cookie has saved more impromptu gatherings and last-minute cravings than I can count. I hope it becomes one of those recipes you make without thinking, the kind you can pull together on a Wednesday night just because you want something warm and sweet.
Recipe FAQs
- → What type of chocolate works best for this skillet dessert?
Semi-sweet or dark chocolate chunks provide the ideal balance of sweetness and richness, melting beautifully while retaining some texture.
- → Can I use chocolate chips instead of chunks?
Yes, chocolate chips can be used as a substitute though chunks offer a chunkier melt and more distinct pockets of chocolate.
- → How do I achieve a gooier center?
For a softer, gooier center, reduce baking time by 2 to 3 minutes, keeping the edges firm but the center slightly underbaked.
- → Is it necessary to use an oven-safe skillet?
Yes, using an oven-safe skillet ensures even baking and allows the dessert to be served directly from the pan.
- → What toppings complement this dessert?
Flaky sea salt adds a nice contrast, while vanilla ice cream, whipped cream, or caramel drizzle enhance the decadent flavors.