Warm Chocolate Chunk Skillet (Printable)

A gooey skillet baked cookie packed with melting chocolate chunks, served warm for a cozy treat.

# 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, to garnish
11 - Vanilla ice cream, for serving

# How-To Steps:

01 - Set the oven to 350°F.
02 - In a medium bowl, whisk together all-purpose flour, baking soda, and salt until evenly mixed.
03 - In a large bowl, whisk melted butter with brown sugar and granulated sugar until smooth and creamy.
04 - Add eggs one at a time to the butter and sugar mixture, whisking thoroughly after each addition, then stir in vanilla extract.
05 - Gradually blend the dry ingredients into the wet mixture, mixing just until combined without overworking.
06 - Gently fold chocolate chunks into the dough, reserving some for topping.
07 - Evenly spread dough into a 10-inch oven-safe skillet and press remaining chocolate chunks onto the surface.
08 - Bake for 22 to 25 minutes until the edges turn golden and the center is set but still soft.
09 - Allow to cool slightly, then sprinkle flaky sea salt if desired. Serve warm with vanilla ice cream directly from the skillet.

# Expert Advice:

01 -
  • It bakes in one skillet, so there's almost no cleanup and you can serve it right at the table still warm and gooey.
  • The edges get crispy and caramelized while the center stays soft, giving you two textures in every bite.
  • It's impressive enough for guests but so simple you can make it on a weeknight when you need something sweet and comforting.
02 -
  • Let the melted butter cool for a few minutes before adding the eggs, or you'll end up with scrambled bits in your dough.
  • Don't overbake it, the center should look slightly underdone when you pull it out because it keeps cooking in the hot skillet.
  • Use an oven safe skillet, I learned this the hard way when a handle started smoking halfway through baking.
03 -
  • Press extra chocolate chunks on top before baking so they melt into shiny, photogenic pools that make it look bakery perfect.
  • If you want gooier results, pull it out two minutes early and let residual heat finish the job while it cools slightly.
  • Use a mix of dark and semi sweet chocolate for deeper flavor and just the right amount of sweetness.
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