Pin it I pulled my cast iron skillet out of the oven one night after a long week, cracked edges bubbling with melted chocolate, and realized I'd never go back to regular cookies. My sister had texted earlier asking what dessert I was bringing to dinner, and I panicked because I had nothing planned. This skillet cookie saved me, and honestly, it tasted better than anything I could've bought. Now it's the dessert I make when I want something that feels special without the fuss. Everyone crowds around the table with spoons, and it's gone in minutes.
The first time I made this, I forgot it was in the oven because I got distracted by a phone call, and when I remembered, I was sure I'd ruined it. But when I pulled it out, the edges were deeply golden and the center was still puffed and soft, and it turned out to be the perfect bake. My husband took one bite and asked if I'd added something new, but it was just the contrast between the crisp rim and gooey middle that made it taste different. Now I actually aim for that exact level of doneness every time. It taught me that a little extra color on the edges isn't a mistake, it's where all the flavor hides.
Ingredients
- All purpose flour: This gives the cookie structure without making it cakey, and I never sift it because a little density actually helps it hold up in the skillet.
- Baking soda: Just enough to give a slight lift and those crackly edges, but not so much that it puffs up like a cake.
- Salt: I use fine sea salt in the dough and save the flaky stuff for the top, where you can actually taste those little bursts.
- Unsalted butter: Melted butter makes the dough come together in seconds, and letting it cool slightly keeps the eggs from scrambling when you mix them in.
- Brown sugar: Packed brown sugar adds chewiness and a caramel depth that white sugar alone can't give you.
- Granulated sugar: Balances the moisture from the brown sugar and helps the edges crisp up in the oven.
- Eggs: Two large eggs bind everything and add richness, and I always crack them into a separate bowl first to avoid any shell disasters.
- Vanilla extract: Pure vanilla is worth it here because you can actually taste it against the chocolate.
- Chocolate chunks: I chop a good bar of dark or semisweet chocolate because chunks melt into molten pools, and chips just don't compare.
- Flaky sea salt: A pinch on top right before serving makes the sweetness pop and adds a fancy touch that takes zero effort.
- Vanilla ice cream: Not required, but the way it melts into the warm cookie is the whole point of serving this dessert.
Instructions
- Preheat and prep:
- Set your oven to 350°F and let it fully heat while you mix the dough. If your skillet isn't well seasoned, rub it lightly with butter to prevent sticking.
- Mix the dry ingredients:
- Whisk the flour, baking soda, and salt together in a bowl and set it aside. This step takes thirty seconds and ensures everything is evenly distributed.
- Combine the sugars and butter:
- Pour the melted butter over both sugars and whisk until the mixture is smooth and glossy. It should look like wet sand that's just starting to clump together.
- Add eggs and vanilla:
- Whisk in the eggs one at a time, making sure the first one is fully mixed before adding the second. Stir in the vanilla until the whole mixture smells like a bakery.
- Fold in the flour:
- Add the dry ingredients gradually, stirring gently until no streaks remain. Don't overmix or the cookie will turn tough instead of tender.
- Fold in the chocolate:
- Stir in most of the chocolate chunks, saving a handful to press on top so every bite looks as good as it tastes. I like to nestle a few extra pieces right in the center where it stays gooiest.
- Spread into the skillet:
- Press the dough evenly into your skillet, smoothing the top with a spatula. Scatter the reserved chocolate on top and press them in slightly so they don't roll off.
- Bake until golden:
- Slide the skillet into the oven and bake for 22 to 25 minutes, until the edges are deeply golden and the center is just set. It should still jiggle a little when you shake the pan.
- Cool and serve:
- Let it sit for five minutes so it firms up enough to scoop. Sprinkle with flaky salt, grab some spoons, and top with ice cream while it's still warm.
Pin it I made this for my friend's birthday last year instead of a cake, and when I brought it to the table still in the skillet, everyone went quiet. She said it was the best dessert she'd had in months, and I didn't tell her it took me less than half an hour. That night it became my go to for celebrations, because it feels generous and indulgent without hours of work. There's something about sharing one big cookie that makes people linger at the table a little longer.
Choosing Your Chocolate
I used to buy chocolate chips because they were convenient, but once I started chopping a good bar of dark chocolate, I couldn't go back. The chunks melt into uneven pools, and the bittersweet flavor balances the sugar in a way that chips never do. I look for something between 60 and 70 percent cacao, and I chop it into rough pieces so some are big and some are small. If you want it sweeter, semisweet works beautifully, and you can even mix in a handful of milk chocolate for contrast.
Skillet Size and Baking Tips
A 10 inch cast iron skillet is ideal because it gives you thick edges and a soft center, but I've used a 12 inch pan when I'm feeding a crowd, and it just bakes a little thinner and faster. If you don't have cast iron, any oven safe skillet works, just avoid nonstick because the high sugar content can make things stick anyway. I always check the cookie at 22 minutes, and if the edges aren't golden yet, I give it another two or three. The center will look underbaked, but it firms up as it cools, and that's where all the gooeyness lives.
Variations and Add Ins
I've folded in chopped pecans when I'm feeling nutty, and I've swirled in a few spoonfuls of peanut butter for a salty sweet twist. Sometimes I press a handful of toffee bits on top before baking, and they caramelize into crunchy pockets. A friend of mine adds a layer of Nutella in the middle, and it turns into a molten chocolate hazelnut situation that's almost unfair.
- Try stirring in a handful of shredded coconut for a chewy tropical note.
- Add a teaspoon of espresso powder to the dough to deepen the chocolate flavor without making it taste like coffee.
- Swap half the chocolate for white chocolate chunks if you want something sweeter and more visually striking.
Pin it This skillet cookie has become my answer to almost every dessert dilemma, whether it's a last minute gathering or a quiet night when I just want something warm and sweet. It's proof that the best recipes don't need to be complicated, just honest and a little indulgent.
Recipe FAQs
- → How do I achieve a gooey center?
Underbake the skillet by 2-3 minutes, ensuring the center stays soft while the edges become golden.
- → Can I substitute the chocolate chunks?
Yes, chocolate chips can be used as an alternative to chunks for a slightly different texture.
- → What toppings complement this dish?
Flaky sea salt enhances the chocolate, and serving with vanilla ice cream adds a creamy contrast.
- → Is it possible to add nuts or other mix-ins?
Yes, chopped nuts or a swirl of peanut butter can be mixed into the dough for added flavor and texture.
- → What skillet size is recommended?
A 10-inch oven-safe skillet is ideal for even baking and easy serving directly from the pan.