Warm Chocolate Skillet Cookie (Print Version)

Gooey chocolate chunks baked in a skillet, served warm with optional sea salt and vanilla ice cream.

# 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 high-quality semi-sweet or dark chocolate

→ Optional Toppings

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

# How to Prepare:

01 - Set the oven to 350°F.
02 - In a medium bowl, whisk together flour, baking soda, and salt; set aside.
03 - In a large bowl, combine melted butter with brown and granulated sugars, whisking until smooth.
04 - Add eggs one at a time, whisking thoroughly after each; then stir in the vanilla extract.
05 - Gradually incorporate dry ingredients into the wet mixture, mixing until just combined.
06 - Fold chocolate chunks into the dough, reserving some to press on top before baking.
07 - Evenly spread the dough into a 10-inch oven-safe skillet and press remaining chocolate chunks atop.
08 - Bake for 22–25 minutes until edges are golden and center is set but soft.
09 - Let cool slightly, sprinkle with flaky sea salt if desired, and serve warm directly from the skillet with vanilla ice cream.

# Expert Advice:

01 -
  • It comes together faster than waiting for cookie dough to chill, and you skip all the scooping and spacing nonsense.
  • The skillet keeps the center soft and fudgy while the edges get that crispy caramelized sweetness you fight over.
  • One pan means less cleanup, and serving it straight from the skillet feels effortlessly impressive even when you're winging it.
02 -
  • The center will look underbaked when you pull it out, but it keeps cooking in the hot skillet, so trust the jiggle and don't overbake.
  • If your skillet handle isn't oven safe, wrap it tightly in foil or you'll grab it barehanded like I did and regret everything.
  • Melted butter needs to cool for a few minutes or the eggs will cook on contact and you'll end up with scrambled cookie dough.
03 -
  • Use a light hand when folding in the flour, those last few streaks of white will disappear on their own and overmixing kills the chew.
  • Let the dough rest in the skillet for five minutes before baking, it helps the sugars dissolve further and the texture gets even gooier.
  • Press a few extra chocolate chunks on top right before serving if the first batch melted flat, it makes the presentation look intentional and indulgent.
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