Warm Chocolate Chunk Skillet (Printable Version)

Gooey skillet-baked cookie with melty chocolate chunks and a warm, comforting texture.

# What You’ll Need:

→ 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 brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Chocolate

09 - 1 1/2 cups chocolate chunks or chopped semi-sweet/dark chocolate

→ Optional Toppings

10 - Flaky sea salt, for garnish
11 - Vanilla ice cream, for serving

# Method:

01 - Set the oven temperature to 350°F and prepare a 10-inch oven-safe skillet.
02 - Whisk together flour, baking soda, and salt in a medium bowl until evenly mixed.
03 - In a large bowl, blend melted butter with both sugars until the mixture is smooth.
04 - Incorporate eggs one at a time, whisking thoroughly after each addition, then stir in vanilla extract.
05 - Gradually add dry ingredients to wet, mixing gently until just combined to avoid overmixing.
06 - Fold in most of the chocolate chunks, reserving a handful to place on top of the dough.
07 - Spread dough evenly in the prepared skillet and press reserved chocolate chunks onto the surface.
08 - Bake for 22 to 25 minutes until edges turn golden and the center is set but remains soft.
09 - Let cool briefly, optionally garnish with flaky sea salt, and serve warm with vanilla ice cream.

# Expert Hints:

01 -
  • It bakes in one skillet, so theres no scooping dozens of individual cookies or waiting for multiple batches to finish.
  • The edges turn golden and crisp while the center stays soft and gooey, giving you every texture in one bite.
  • You can serve it straight from the oven with ice cream melting into the warm dough, and it feels like an event every time.
02 -
  • The center should look slightly underdone when you pull it out, or it will turn dry and cakey as it cools.
  • Use an oven-safe skillet like cast iron, not one with a plastic or rubber handle, or it will melt in the oven.
  • Let the melted butter cool for a few minutes before adding the eggs, or they'll cook and turn the dough lumpy.
03 -
  • Press extra chocolate chunks on top right before baking so they stay visible and create those beautiful melty spots everyone fights over.
  • Use a light-colored or stainless steel skillet if you don't have cast iron, but reduce the baking time by a few minutes since they heat differently.
  • Sprinkle the flaky sea salt right before serving, not before baking, so it stays crunchy and doesn't dissolve into the dough.
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