Warm Chocolate Chunk Skillet (Printable)

A gooey, warm dessert featuring melty chocolate chunks baked in a skillet.

# 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 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 semi-sweet or dark chocolate chunks

→ Optional Toppings

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

# How to Make It:

01 - Set the oven temperature to 350°F.
02 - Whisk together flour, baking soda, and salt in a medium bowl; set aside.
03 - In a large bowl, whisk melted butter with brown sugar and granulated sugar until smooth.
04 - Add eggs one at a time to the wet mixture, whisking well after each addition, then stir in vanilla extract.
05 - Gradually fold dry ingredients into the wet mixture until just combined.
06 - Fold in most chocolate chunks, reserving some to press on top.
07 - Spread the dough evenly in a 10-inch oven-safe skillet; press remaining chocolate on top. Bake 22 to 25 minutes until edges are golden and center is set but soft.
08 - Allow to cool slightly, sprinkle with flaky sea salt if desired, and serve warm with optional vanilla ice cream.

# Expert Advice:

01 -
  • It bakes in one pan and goes straight to the table, still bubbling at the edges.
  • The center stays soft and fudgy while the edges crisp up just enough to hold their shape.
  • You can have it ready in under an hour, start to finish, with ingredients you probably already have.
02 -
  • The center should look slightly underbaked when you pull it out, or it will turn dry and crumbly as it cools.
  • If your skillet isnt oven-safe, you can bake this in a round cake pan, but the texture wont be quite as crisp on the edges.
  • Melted butter must cool for a few minutes before you add the eggs, or youll end up with scrambled bits in your dough.
03 -
  • Press a few extra chocolate chunks on top right before baking so they stay visible and glossy when it comes out of the oven.
  • Use a light-colored skillet if you have one, dark pans absorb more heat and can overbake the edges before the center sets.
  • If the dough feels too sticky to spread, wet your hands lightly or use a piece of parchment paper to press it evenly into the pan.
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