Save to Pinterest I pulled my cast iron skillet out one rainy evening when I had no plans and too much butter sitting in the fridge. The idea was simple: what if a chocolate chip cookie didn't have to be small? What if it could be shared warm, straight from the oven, with spoons instead of napkins? That first attempt came out lopsided and a little too crispy at the edges, but the center was molten and perfect, and I've been making it this way ever since.
I made this for a birthday once, candles stuck right into the dough, and everyone ate it with forks like it was cake. Someone said it tasted like the cookie they wished they'd had as a kid. I didn't tell them I'd forgotten to set a timer and pulled it out purely by smell.
Ingredients
- All-purpose flour: This gives structure without making the cookie cakey, and I learned not to pack it into the measuring cup or it turns out dense.
- Baking soda: Just enough to give a little lift and chew, but not so much that it puffs up like a pancake.
- Salt: Balances all that sweetness and makes the chocolate taste richer than it actually is.
- Unsalted butter, melted: Melted butter makes the dough mix faster and creates those crispy edges I love, and letting it cool a bit keeps the eggs from scrambling.
- Brown sugar, packed: This is where the chewiness comes from, plus it adds a caramel depth that white sugar just can't match.
- Granulated sugar: A little white sugar keeps it from being too heavy and adds that classic cookie sweetness.
- Eggs: They bind everything together and give the center that custardy softness when it's still warm.
- Pure vanilla extract: I use the real stuff because it smells like comfort, and you can actually taste the difference here.
- Chocolate chunks: Chopped chocolate melts into rivers of fudge, and chunks are better than chips because they create pockets of pure chocolate instead of tiny dots.
- Flaky sea salt: A pinch on top before serving makes every bite taste more alive, like the cookie woke up.
- Vanilla ice cream: Cold, creamy, and absolutely necessary if you're serving this warm, which you should be.
Instructions
- Preheat the oven:
- Set it to 350°F so it's ready when you are. I preheat the skillet too sometimes, just for a couple minutes, to help the bottom cook evenly.
- Mix the dry ingredients:
- Whisk the flour, baking soda, and salt together in a bowl and set it aside. This step takes ten seconds but it makes sure the leavening spreads evenly.
- Combine butter and sugars:
- Whisk the melted butter with both sugars until it's smooth and shiny. It should look like wet sand that just came together.
- Add eggs and vanilla:
- Crack in the eggs one at a time, whisking after each one, then stir in the vanilla. The mixture will get paler and fluffier as you whisk.
- Fold in the flour:
- Add the dry ingredients and stir gently until you don't see any white streaks. Overmixing makes it tough, so stop as soon as it comes together.
- Stir in the chocolate:
- Fold in most of the chocolate chunks, saving a handful to press on top. This way you get chocolate all the way through and a pretty top.
- Spread into the skillet:
- Press the dough evenly into your skillet and dot the top with the reserved chocolate. It doesn't have to be perfect, it'll spread as it bakes.
- Bake until golden:
- Slide it into the oven for 22 to 25 minutes, until the edges are set and golden but the center still jiggles a little when you shake the pan. That jiggle is everything.
- Cool and serve:
- Let it sit for five minutes, then sprinkle with sea salt if you want and serve it warm with ice cream. Use spoons, not plates.
Save to Pinterest One winter night I made this and forgot about it until the smell filled the whole apartment. My neighbor knocked to ask what I was baking, and I ended up giving her half the skillet still warm. She told me later she ate it for breakfast the next morning, no regrets.
How to Know When It's Done
The edges should be golden and pulling away slightly from the sides of the skillet, but the center will still look soft and maybe even a little shiny. If you press it lightly with a spoon, it should feel set but not firm. I pull mine when it still wobbles just a bit in the middle, because that's where the magic is.
What to Do with Leftovers
If you somehow have any left, cover the skillet with foil and keep it at room temperature for a day or two. Reheat slices in the microwave for 15 seconds or in a low oven until warm. It won't be as gooey as the first day, but it's still better than most cookies you'll buy.
Ways to Make It Your Own
This dough is forgiving and handles mix-ins beautifully. I've folded in everything from crushed pretzels to espresso powder, and it always works.
- Stir in chopped walnuts or pecans for crunch and a toasted flavor that pairs perfectly with chocolate.
- Swirl in a few spoonfuls of peanut butter or Nutella before baking for ribbons of flavor throughout.
- Drizzle caramel or hot fudge over the top right before serving if you're feeling extra.
Save to Pinterest This isn't a recipe you make when you want to be careful or precise. It's the one you make when you want something warm and sweet and a little bit ridiculous, served in the pan you cooked it in. That's exactly the point.
Recipe FAQs
- → What type of chocolate works best for this skillet?
Semi-sweet or dark chocolate chunks provide a rich, melty texture that balances sweetness well.
- → Can I substitute chocolate chunks with chocolate chips?
Yes, chocolate chips can be used as an alternative for a slightly different texture but similar flavor.
- → How can I achieve a gooier center?
Underbake the skillet by 2-3 minutes to keep the center soft and gooey without overcooking.
- → What are some optional toppings to enhance flavor?
Flaky sea salt, vanilla ice cream, whipped cream, or caramel drizzle complement the dessert beautifully.
- → Is this dessert suitable for vegetarians?
Yes, it contains no meat or gelatin and fits a vegetarian diet, though it includes dairy and eggs.
- → Can nuts be added to this dish?
Chopped nuts can be mixed in or sprinkled on top for added texture and flavor variation.