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one-pan dark chocolate chunk skillet cookie
For some reason, I was craving this on Saturday. Nothing else would do. All I wanted was a warm, gooey, chocolate chip cookie, straight out of an iron skillet. With just a little ice cream.
I flipped through a cookbook or two, and discovered you could make chocolate chip cookies with melted butter. One recipe (from The Weekend Baker
As this was a lazy Saturday, and my intent was only to satisfy my craving (not a den of Cub Scouts’ or a mob of preschoolers’), I exercised no financial caution and dumped an entire cup of chopped Valrhona chocolate into the mix. What resulted after baking was a cookie with a crispy outer shell on the top and bottom, and a soft center saturated with mini pools of flowing chocolate.
To make this, since it is such a simple recipe, use the very best ingredients you can. It’s very high in calories, so make each one count for something. You wouldn’t want to use crappy flour, or crappy margarine or fake vanilla. That would lessen the flavor, lessen the experience, and still make you fat. Best to use the best.
And then run a 5k. Well, you can. I hate running.
Now I know that most of you don’t have an enormous bar of Valrhona chocolate lying around. For me, it’s a tax write off (Tee hee hee. 
I know. Aren’t I lucky?). If I were to recommend another chocolate, I would go with what I’ve been recommending for years: Guittard semi-sweet chocolate chips. They’re the smoothest that I’ve tasted and use real vanilla. If you happen to be where only Ghirardelli chocolate chips are sold, you can get them, too—the chocolate just doesn’t flow very well in a cookie, and they have too fruity a taste for me (They make a beautiful ganache, though).
When you serve this, spoon it out as you would a warm cobbler, in great heaping spoonfuls, with a scoop of the very best vanilla ice cream.
To order the same Lodge Logic Skillet that I used, you can find it right here
one-pan dark chocolate chunk skillet cookie
1 stick (8 tablespoons) unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon pure vanilla extract
1 egg
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup chocolate chunks
1. Preheat oven to 350 degrees. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.
2. Crack an egg onto the butter and sugar mixture, and use a fork to whisk it well into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chunks. Place in the oven for 15-20 minutes*, or until starting to turn golden on the top and around the edges, but soft in the center. Serve with vanilla ice cream.
* As many readers have pointed out, cooking time can vary greatly. When I doubled this recipe, for instance, I made it in a larger pan, and the cooking time was probably around 35 minutes. Also, it will depend on how hot your pan is when you put it in the oven, the size of it, and how well it conducts heat. When you’re making it, judge the cooking time according to the doneness of your preference. You may have to wait a little longer than the recipe says, but you won’t be sorry.
234 Responses to “one-pan dark chocolate chunk skillet cookie”
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[...] recipe comes straight from here. No additions or substitutions needed, it’s quite perfect the way it is. I have made this [...]
It’s in the oven! The pan I used was a little to big so hopefully it still turns out good!
Hunter—How did it go with the bigger pan?
I am so glad i found this when I was utterly craving a pan cookie. I was thinking if Chilling the dough would be a good idea for these as that makes it take just a little longer to cook the insides -Usually likes eating the dough raw more than the cookies themselves-
Just made this using a gluten free flour blend. So good!
[...] found this recipe off Sophistimom (I love her name!) – It takes 5 minutes to whip up, 15 minutes to back and 2 seconds to eat up. [...]
Excellent, Susan!! What brand of gluten-free flour did you use?
I have saved this page to my desktop and it gives me great joy just to read this recipe and think about what it would taste like. I love the way it is written too!
Thank you so much, Kate!!
In the oven, on the way to a potluck!
I made one, same recipe, last weekend but mixed all the ingredients outside of skillet. I love this one for its ease and minimal dish clean up.
Thank you, Meg! I hope you had a great time at the potluck!
This sounds so tasty! I am thinking about making it, but have a larger pan. Think it would still turn out good?
I’m so glad you asked that, Rachel! I’ve made this recipe in a larger pan once. I used a 12 inch skillet, and I was able to double the recipe and it came out perfectly. If you are using something in between that size and the 8-inch size the recipe calls for. . . like a 10 inch skillet, than do your best to increase the recipe by 50%. So, for example, you’d use 1 1/2 sticks of butter instead of one, 1 1/2 cups of sugar, etc. For the eggs, just go ahead and use 2 eggs if you don’t want to get too crazy. Or you could do 1 egg, and one egg white.
Thank you for asking, and best of luck!!
Amazzzzzing!!!
Thanks, Brad!
Also used bigger skillet in oven now can’t wait to taste
Great, Amanda! How did it turn out? Did it work okay with the bigger skillet?
This is so amazingly fun!!! I have made it so many times since a friend posted it on FB. It is sometimes just what the doctor ordered when my 7 little people are in bed. Thank you for such a wonderful recipe.
Thank you so much, Jen, and I hope your seven little ones are feeling better!!
I make this for my husbands birthday every year! Best recipe ever!
Wow, really Alina?? That’s great! Thank you so much for telling us, and we’re thrilled you love it!
How would this work in a 6.5 skillet pan? I’m trying another recipe right now. I want to try yours, but my pan is 2 inches smaller, so I think it’ll come out much thicker for the size.
Thanks for asking, Mandy. 6.5 inches is going to be quite a bit smaller than the pan I used, and when I make mine, the dough comes right up to the top of the pan. I would suggest reducing the recipe by a fourth. So, if the recipe calls for 1 cup of something, just use only 3/4 cup. When you get to the egg, it’ll be tricky, but you can just scramble the egg in a small bowl and add in about 2 tablespoons of egg. I hope it works for you!!
Oh and watch it in the oven, since it should probably cook a bit faster. Good luck, and please let us know how it turns out!!
Hi Jaime
quick question– do you think this recipe would work well if i used Guittard Choc Au Lait White Chips or Ghiradelli Classic White Premium Baking Chips and chopped macadamia nuts for a skillet white chocolate macadamia nut cookie? is there anything i should modify or change in the recipe, do you think?
Hi, Kendra—Thank you for asking. That’s actually a really good question. Any kind of chocolate with milk in it tends to burn at high temperatures. I like to bake them at 325ºF instead of 350ºF to keep the milk solids in them from scorching. And if you’re undecided on which white chocolate to get, I recommend using Baker’s White Chocolate squares instead of the white chocolate chips from those two brands. As much as I love the chocolate from Guittard and Ghirardelli, they will often use hydrogenated oil in their white chocolate (or they were, last time I read their labels), and they also seem to put a lot of emulsifier in their white chocolate chips, which tends to make them very chalky tasting when you add them to baked goods. Baker’s, on the other hand, does not use hydrogenated oil, and uses less emulsifier, so if you chop it into chunks and add it to the cookie, you’ll probably get something a little meltier. Baker’s also uses real vanilla. You can usually buy a box of 6 squares for under 3 dollars at Super Target and Walmart. Good luck, and thank you for your question! It sounds like it will be really delicious!
[...] Chocolate Chip Skillet Cookie from Sophistimom Serves 4 to 6 [print_link] Ingredients: 1 stick (8 tbsp) unsalted butter 1/2 cup sugar 1/2 cup [...]
I made this over the weekend and it’s the best thing that has happened to me in the last week!
Annie—Hahahaha!! I’m glad it made your week better, Annie!
Thank you for the AMAZING treat! We have made this 3 times and enjoy it every time. This time I substituted coconut oil for the butter – it’s healthy then, right?!?
TOTALLY, Lindsey!! I’d say using coconut oil probably cancels out all the calories too. I’ll have to try that myself.
I’d like to make this but I don’t have a cast iron skillet. Can I use an 8×8 pan? (Pyrex or baking pan)?
Hi, Nancy B.—Yes, you can use a different pan, but instead of melting the butter on the stovetop, melt it in the baking pan in the preheating oven for about 5 minutes, or until fully melted. Then pull it out, mix in the ingredients as instructed, and return the pan to the oven. Thanks for asking!!
OMG this recipe should be outlawed I am so in love with this I just printed it out and will be trying it tonight. Love it. my waistline hates you right now.. awesome! pinning and tweeting link cuz if I’m going down I am taking as many as I can with me
Hahaha! Thank you so much, Jo-Anne!