Warm Chocolate Chunk Skillet (Printable version)

A warm, gooey chocolate chunk skillet with melty chocolate and a soft, golden-baked center.

# Needed ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1/2 tsp 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 tsp pure vanilla extract

→ Chocolate

09 - 1 1/2 cups chocolate chunks or chopped semi-sweet or dark chocolate

→ Optional Toppings

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

# How to make it:

01 - Set the oven to 350°F (175°C) and allow it to fully heat.
02 - Whisk together the flour, baking soda, and salt in a medium bowl; set aside.
03 - In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.
04 - Add eggs one at a time to the wet mixture, whisking thoroughly after each addition, then stir in vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
06 - Fold in chocolate chunks, reserving some to press on top before baking.
07 - Spread the dough evenly into a 10-inch oven-safe skillet and press reserved chocolate chunks on top.
08 - Bake for 22 to 25 minutes until edges turn golden and center is set but still soft.
09 - Let cool slightly, sprinkle with flaky sea salt if desired, and serve warm topped with vanilla ice cream.

# Expert Suggestions:

01 -
  • The edges turn crisp and golden while the center stays molten and soft, giving you the best of both cookie textures in every bite.
  • Theres no portioning or scooping, just press the dough into the skillet and let the oven do the work.
  • Serving it warm with ice cream melting into the gooey chocolate feels like a hug you can eat.
02 -
  • The center should look slightly underbaked when you pull it out, or it will dry out as it cools and lose that gooey magic.
  • Greasing the skillet well or using parchment keeps the edges from sticking, which I learned after scraping half the cookie off the pan once.
  • Letting the butter cool before mixing prevents the eggs from cooking and turning the dough into scrambled cookie batter.
03 -
  • Press extra chocolate chunks on top right before baking so they stay visible and create that just baked bakery look.
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives the edges an extra crispy finish.
  • Underbake by two minutes if you want an almost molten center, but watch it closely so the edges dont burn.
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