This chocolate chunk skillet cookie is essentially one ginormous, warm, gooey, chocolatey cookie that’s begging to be topped with vanilla ice cream and chocolate sauce.
Chocolate Chunk Skillet Cookie
- Quick Glance
- 15 M
- 50 M
- Serves 8 to 10
Preheat the oven to 350°F (180°C). Lightly butter a 10-inch (25 cm) oven-safe skillet, preferably cast iron.
In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl using a handheld mixer, beat the butter on medium-high speed until smooth, 20 to 30 seconds.
Add the brown sugar and granulated sugar and beat, still on medium-high speed, until smooth, 2 to 3 minutes.
Add the egg, egg yolk, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape the sides and bottom of the bowl and beat again to incorporate.
Carefully add the dry ingredients to the wet ingredients and mix on low speed until combined. Stir in the chocolate chunks or chips. The dough will be soft and sticky.
Gently press the dough into the prepared skillet. Sprinkle with sea salt.
Bake until the edges are lightly browned and set, 25 to 30 minutes. You want the middle to be slightly underbaked.
Remove the skillet from the oven and let it cool for at least 5 minutes before serving. Top with ice cream and chocolate sauce, if desired, and either slice and serve or just hand everyone a spoon! (You can cover the cookie—whether in its entirety or the leftovers—and refrigerate it in the skillet for up to 4 days. Keep in mind the cookie will be softer the day it comes out of the oven and firmer if you refrigerate it first.)
Recipe Testers' Reviews
What’s not to love about a skillet cookie!!?? Melty and gooey yet crisp and warm. It’s like eating just baked or raw cookie dough. It’s a cookie, so it’s sweet, but thanks to the sprinkling of coarse sea salt, each bite is nicely balanced.
Honestly, the most challenging part of this recipe is remembering that you need room-temperature ingredients and a preheated oven. Or, in my case, purchasing a 10-inch oven-safe skillet. (I had been on the lookout for a nonstick 10-inch skillet for frittatas forever.) Other than this, the ingredients and preparation time makes a no-excuse, easy-bake dessert. Also, very little clean up!
I prefer dark brown sugar and bittersweet chocolate in my baked goods. The only part I would do differently next time is coarsely chop a chocolate bar instead of using morsels so the chocolate shards melt unevenly throughout the cookie. I found the chips to glob together when melted. I also like to use vanilla bean paste (Heilala brand) instead of vanilla extract in all my baked goods. The finished dough was stiff and pliable but not sticky. It served 6 people generously.
Scoops of good vanilla ice cream hit the spot. We had chocolate syrup on hand but we didn't use it. The next morning, the remaining half of the cookie was eaten with ice cream by my teenagers. They generously left me a small nub to go with my coffee. The cookie texture was chewier and tasted less sweet than when it was fresh out of the oven. In both cases, yum!
I loved that I could prepare this dough over the weekend and then use it to make a quick and delicious treat for my family during the week. The kids loved it and the leftover cookie was a great addition to the next day's lunchbox. (It was firm the next day but still tasted good.)
My cookie took 30 minutes in the oven; however, I had chilled the dough. I left it on the counter to come to room temperature for around 20 minutes. (It was still cool to the touch, which increased the baking time.)