Warm Chocolate Chunk Skillet (Print version)

A gooey skillet baked chocolate chunk treat with a soft warm center and melty chunks.

# 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 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 a 10-inch oven-safe skillet.
02 - In a medium bowl, whisk together 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 combined.
04 - Add eggs one at a time to the wet mixture, whisking thoroughly after each addition, then stir in vanilla extract.
05 - Gradually fold dry ingredients into wet ingredients until just combined; avoid overmixing.
06 - Fold in most of the chocolate chunks, reserving a handful to press on top of the dough.
07 - Spread dough evenly into the prepared skillet and press remaining chocolate chunks on the surface.
08 - Bake for 22 to 25 minutes until edges are golden and center is set but still soft.
09 - Allow to cool slightly, sprinkle with flaky sea salt if desired, and serve warm with vanilla ice cream.

# Expert Tips:

01 -
  • It comes together faster than rolling out individual cookies, and theres no waiting for trays to cool between batches.
  • The edges get crispy and caramelized while the center stays soft and molten, giving you both textures in one bite.
  • You can serve it straight from the skillet with ice cream melting into the warm dough, and it feels like dessert at a restaurant.
  • Theres no portioning or shaping required, just press the dough into the pan and let the oven do the work.
02 -
  • If you pull it out when the center looks completely set, it will be too firm once it cools, so aim for a slight jiggle in the middle.
  • Melted butter needs to cool for a few minutes or the eggs will cook when you mix them in, and you'll end up with scrambled bits in your dough.
  • Pressing extra chocolate on top before baking makes it look bakery perfect, and those pieces stay melty on the surface.
03 -
  • Let the skillet cool for at least five minutes before serving, or the cookie will fall apart when you scoop it, and you'll lose that perfect wedge shape.
  • If you want an extra gooey center, pull it out when the middle still looks shiny and undercooked, it will set as it cools but stay molten inside.
  • Reheat leftovers in a low oven for a few minutes, and they taste just as good as the first time, maybe even better.
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