Save I pulled my old cast iron skillet out one rainy Sunday, craving something warm and ridiculous. The idea of baking a giant cookie in it felt almost rebellious, like breaking some unspoken dessert rule. Chocolate pooled in the center as it baked, filling the kitchen with that unmistakable buttery sweetness. My partner wandered in, drawn by the smell, and we ended up eating straight from the pan with two spoons. It became our new tradition whenever we needed comfort in edible form.
I made this for a small dinner party once, forgetting to warn anyone it was coming. When I brought the skillet to the table still bubbling, everyone went quiet for a second before reaching for spoons. One friend declared it the only dessert worth making, which felt extreme but also correct. We polished it off in minutes, scraping the sides for every last bit of melted chocolate.
Ingredients
- All purpose flour: The backbone of the dough, giving it structure without making it cakey, and I always spoon it into the measuring cup to avoid packing it down.
- Baking soda: Creates those beautiful crispy edges and helps the cookie spread just enough without going flat.
- Salt: Balances the sweetness and makes the chocolate taste richer, never skip this even if it seems small.
- Unsalted butter: Melted butter makes the dough come together fast and gives it that dense, fudgy texture I love, let it cool slightly so it doesnt scramble the eggs.
- Brown sugar: Packed tight, it adds moisture and a deep caramel flavor that white sugar cant match.
- Granulated sugar: Gives the edges their crackly finish and balances the chewiness from the brown sugar.
- Large eggs: Bind everything together and add richness, I always crack them into a small bowl first to avoid any surprises.
- Pure vanilla extract: The real stuff makes a difference, giving warmth and depth to every bite.
- Chocolate chunks: Irregular pieces create pockets of melted chocolate, and I prefer chopping a bar over using chips for that rustic look.
- Flaky sea salt: A pinch on top before serving makes the sweetness pop and feels fancy without any effort.
- Vanilla ice cream: Cold, creamy, and absolutely necessary for the full experience of hot cookie meeting frozen cream.
Instructions
- Preheat the oven:
- Get it to 350 degrees so its ready when your dough is. I like to do this first so Im not standing around waiting later.
- Mix the dry ingredients:
- Whisk the flour, baking soda, and salt together in a medium bowl until theres no clumps. This step feels boring but it keeps the cookie from having weird salty or soda pockets.
- Combine the sugars and butter:
- Pour the melted butter over both sugars in a large bowl and whisk hard until it looks smooth and glossy. The sugar wont fully dissolve and thats fine, you just want it blended.
- Add the eggs and vanilla:
- Crack in one egg, whisk it completely, then add the second and do the same. Stir in the vanilla and breathe in that sweet, warm smell.
- Fold in the dry ingredients:
- Add the flour mixture gradually, stirring gently until you dont see any more streaks. Dont overmix or the cookie will turn tough instead of tender.
- Stir in the chocolate:
- Fold in most of the chocolate chunks, saving a handful to press into the top for that bakery look. The dough will be thick and chunky.
- Spread into the skillet:
- Press the dough evenly into your greased or parchment lined 10 inch skillet, then dot the top with the reserved chocolate. It doesnt have to be perfect, rustic is the vibe.
- Bake until golden:
- Slide it into the oven and bake for 22 to 25 minutes, watching for golden edges and a center that looks just set. It will seem underdone but it firms up as it cools.
- Cool and serve warm:
- Let it sit for 5 minutes so you dont burn your mouth, then sprinkle with flaky salt and scoop it out with ice cream melting on top. Serve it right from the skillet for maximum effect.
Save My neighbor came over once while this was cooling on the counter, and I watched her face change when she tasted a warm piece with ice cream. She didnt say anything for a moment, just closed her eyes and smiled. Later she texted asking for the recipe, and now she makes it for her kids every birthday.
Choosing Your Chocolate
I started using chocolate bars instead of chips after realizing the irregular chunks melt into rivers instead of staying in neat little dots. Dark chocolate gives it a bittersweet edge, semi sweet keeps it classic, and milk chocolate makes it extra indulgent. Sometimes I mix two kinds for contrast, and it always feels like a small luxury.
Storing and Reheating
Leftovers keep covered at room temperature for two days, though they rarely last that long. I reheat slices in the microwave for 15 seconds to bring back the gooey center, or warm the whole skillet in a low oven if Im feeling patient. Cold slices are good too, with a different chewy texture that some people prefer.
Making It Your Own
This recipe is forgiving and loves additions. Ive folded in chopped walnuts, swirled peanut butter through the dough, and even pressed crushed pretzels on top for salty crunch. Once I added a handful of toffee bits and it tasted like a candy bar baked into a cookie.
- Try white chocolate and dried cranberries for a sweeter, fruitier version.
- Swirl Nutella or caramel into the dough before baking for pockets of gooey surprise.
- Add a pinch of espresso powder to the dry ingredients to deepen the chocolate flavor without tasting like coffee.
Save This skillet cookie has become my answer to bad days, celebrations, and everything in between. Theres something about breaking into it with a spoon, still warm from the oven, that makes everything feel a little more right.
Recipe FAQs
- → What type of chocolate works best?
Semi-sweet or dark chocolate chunks provide a rich, melty texture that complements the buttery dough perfectly.
- → How can I achieve a gooier center?
Bake the skillet for 2–3 minutes less than suggested to keep the center soft and slightly underdone.
- → Can I add toppings to enhance flavor?
Yes, a sprinkle of flaky sea salt or a scoop of vanilla ice cream adds balance and extra indulgence.
- → What alternative mix-ins can I include?
Chopped nuts or a swirl of peanut butter can add texture and flavor variation to the skillet.
- → Is a special pan required?
Use a 10-inch oven-safe skillet to bake evenly and achieve the perfect edge-to-center texture contrast.