Save I pulled my old cast iron skillet from the drawer on a Wednesday night when nothing else sounded right. The dough came together in one bowl, no mixer, no fuss. Twenty minutes later, the entire kitchen smelled like a bakery, and I was eating warm chocolate straight from the pan with a spoon. That skillet never went back in the drawer.
The first time I made this for friends, I forgot to warn them it was hot. Someone grabbed a spoon and immediately yelped, then laughed, then went back for more. We ended up standing around the stove, passing the skillet and a pint of vanilla ice cream until there was nothing left but melted chocolate streaks on the bottom.
Ingredients
- All-purpose flour: This gives the cookie just enough structure to hold together without turning cakey, and I always spoon it into the cup instead of scooping to avoid packing it down.
- Baking soda: A full teaspoon makes the edges puff and crisp while keeping the center soft, and it only works if your baking soda is fresh.
- Salt: Half a teaspoon balances the sweetness and makes the chocolate taste deeper and richer.
- Unsalted butter, melted: Melted butter creates a chewier texture than softened, and letting it cool slightly keeps the eggs from scrambling when you mix them in.
- Brown sugar, packed: The molasses in brown sugar adds moisture and a caramel-like flavor that makes every bite taste homemade.
- Granulated sugar: This helps the edges crisp up and adds a subtle sweetness that doesnt overpower the chocolate.
- Large eggs: Two eggs bind everything together and give the cookie a tender, almost brownie-like center.
- Pure vanilla extract: Two teaspoons might sound like a lot, but it deepens the flavor and makes the whole thing smell incredible.
- Chocolate chunks: Chunks melt into gooey pockets better than chips, and I always use the best chocolate I can find because it really shows.
- Flaky sea salt: A pinch on top right before serving makes the sweetness pop and adds a little crunch.
- Vanilla ice cream: Cold ice cream melting into warm chocolate is the whole reason this recipe exists.
Instructions
- Preheat the oven:
- Set it to 350°F so its ready when the dough is. I always preheat for at least ten minutes to make sure the temperature is even.
- Mix the dry ingredients:
- Whisk the flour, baking soda, and salt together in a medium bowl until there are no lumps. This step takes thirty seconds and makes a huge difference in how evenly everything bakes.
- Combine the sugars and butter:
- Pour the melted butter into a large bowl with both sugars and whisk until smooth and glossy. The mixture should look like wet sand that just started to clump together.
- Add the eggs and vanilla:
- Crack in one egg, whisk until its fully mixed, then add the second. Stir in the vanilla and watch the batter turn silky and pale.
- Fold in the flour:
- Add the dry ingredients a little at a time, stirring gently until you dont see any streaks. Overmixing makes the cookie tough, so stop as soon as its combined.
- Stir in the chocolate:
- Fold in most of the chocolate chunks, saving a handful to press on top. I like to distribute them evenly so every bite has chocolate.
- Spread the dough in the skillet:
- Press the dough into a 10-inch oven-safe skillet, making sure its even across the bottom. Push the reserved chocolate chunks into the top so they look inviting when it comes out of the oven.
- 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 jiggles a little. It will firm up as it cools, so dont wait for it to look done all the way through.
- Cool and serve:
- Let it sit for five minutes, then sprinkle with flaky sea salt if you want. Serve it straight from the skillet with a scoop of vanilla ice cream melting into the warm center.
Save One night I made this after a long shift and ate half of it standing at the counter, still in my coat. It was exactly what I needed, warm and sweet and simple, no plates required. That skillet felt like a small kindness I gave myself, and I still make it whenever I need that feeling again.
Choosing Your Chocolate
I used to buy chocolate chips because they were easy, but once I switched to chopped bar chocolate, I never went back. The chunks melt unevenly, creating pockets of gooey chocolate that pool and stretch when you scoop into it. Go for something with at least 60 percent cacao if you like a little bitterness to balance the sugar, or use milk chocolate if you want it sweeter and softer.
Skillet Size and Substitutions
A 10-inch skillet is perfect because the dough spreads just enough to get crispy edges without overbaking the middle. If you only have a 12-inch pan, the cookie will be thinner and cook faster, so start checking it around 18 minutes. You can also bake this in an 8-inch square pan if thats all you have, though the texture will be a little cakier and less skillet-like.
Storing and Reheating
Leftovers keep in the fridge for up to four days, covered tightly with foil or plastic wrap. I reheat slices in a 300°F oven for about eight minutes, just until theyre warm and the chocolate starts to soften again. You can also microwave individual portions for twenty seconds, but the oven brings back that fresh-baked texture better.
- Let the skillet cool completely before covering it, or condensation will make the top soggy.
- If youre making this ahead, bake it halfway, freeze it in the pan, then finish baking it straight from the freezer for an extra ten minutes.
- A little squeeze of fresh lemon juice in the dough brightens the chocolate flavor without tasting citrusy.
Save This skillet cookie has become my answer to almost everything, last-minute guests, bad days, celebrations that need something sweet without the fuss. Its always there when I need it, warm and easy and exactly right.
Recipe FAQs
- → What type of chocolate chunks works best?
Semi-sweet or dark chocolate chunks provide a rich, balanced flavor that melts beautifully during baking.
- → Can I use a different pan instead of a skillet?
A 10-inch oven-safe skillet is ideal for even baking and presentation, but a similar sized baking dish can be used as a substitute.
- → How do I achieve a gooier center?
Underbake the dessert by 2–3 minutes. This ensures the center remains soft and gooey while edges are fully cooked.
- → What toppings pair well with this dessert?
Flaky sea salt, vanilla ice cream, caramel sauce, or whipped cream enhance flavors and add texture contrasts.
- → Is it possible to add nuts or other mix-ins?
Yes, chopped nuts or a swirl of peanut butter can be incorporated to add crunch and depth to the flavor profile.