Warm Chocolate Chunk Skillet (Printable Version)

Gooey chocolate chunk skillet dessert with melty chocolate bites, baked to a warm, soft finish.

# Ingredient List:

→ 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

# Directions:

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

# Expert Tips:

01 -
  • It bakes in one pan, which means less cleanup and more time enjoying warm cookie dough with a spoon.
  • The edges get golden and crisp while the center stays soft and gooey, giving you both textures in every bite.
  • It feels like an event, not just dessert, especially when you bring the whole skillet to the table with ice cream melting on top.
02 -
  • Don't overbake this, the center should look slightly underdone when you pull it out because it keeps cooking in the hot skillet.
  • Let the butter cool for a few minutes after melting or the eggs will cook when you add them, and you'll end up with scrambled cookie dough.
  • Press the skillet with your palm before baking to make sure the dough is level, or one side will cook faster than the other.
03 -
  • Use a cast iron skillet if you have one, it holds heat better and gives you those crispy edges everyone fights over.
  • Let the dough rest in the skillet for ten minutes before baking if you have time, it helps the flour hydrate and makes the texture even better.
  • Top with ice cream the second it comes out of the oven so it starts melting into the cookie immediately.
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