Warm Chocolate Skillet Cookie (Printable version)

A warm, gooey skillet treat with melty chocolate chunks and a hint of sea salt.

# 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 semi-sweet or dark chocolate chunks

→ Optional Toppings

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

# Directions:

01 - Preheat the oven to 350°F.
02 - In a medium bowl, whisk together flour, baking soda, and salt until evenly combined.
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 well after each addition, then stir in vanilla extract.
05 - Gradually add dry ingredients to the wet ingredients, mixing gently until just combined.
06 - Fold chocolate chunks into the dough, reserving some to press on top before baking.
07 - Spread the dough evenly into a 10-inch oven-safe skillet and press the remaining chocolate chunks on top.
08 - Bake for 22 to 25 minutes until edges are golden and the center is set but still soft.
09 - Allow the cookie to cool slightly. Garnish with flaky sea salt if desired and serve warm, topped with vanilla ice cream.

# Expert Tips:

01 -
  • It comes together faster than waiting for individual cookies to bake, and you get that same crispy edge, gooey center contrast in every scoop.
  • The skillet makes it feel like an event, something you bring to the table still bubbling and everyone digs in together.
  • You can customize it endlessly with different chocolates, nuts, or swirls without worrying about portion control.
02 -
  • If the center looks slightly underdone when you pull it out, that's perfect, it will firm up as it cools but stay gooey inside.
  • Use an oven-safe skillet, I once grabbed a pan with a plastic handle and learned that lesson the hard way when it started melting.
  • Don't skip the resting time after baking, it helps the cookie set so it doesn't fall apart when you scoop it.
03 -
  • Brown the butter slightly before mixing it in, the nutty flavor takes this from good to unforgettable.
  • Chill the dough for 30 minutes before baking if you want thicker, chewier results, though I rarely have the patience.
  • Top with a scoop of ice cream the second it comes out of the oven, the contrast of hot and cold is what makes this dessert legendary.
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