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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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[...] the adults, AG & I made an ooey gooey chocolate chip skillet cookie! Super easy to make and really [...]
Jamie, I am the cast iron queen and yet I’ve never done this. I did attend a dinner party once,where the hostess brought out a pie plate of one large chocolate chip cookie and some ice cream and we all ate out of the same dish. I wasn’t sure what to think. I completely agree with you NOT TO WASTE CALORIES. I only splurge on splurge worthy food.
I love to give iron skilletts to newlweds and at house warmings. What agreat recipe to put with them
[...] are the kinds of days I want to eat a skillet cookie for dinner. Or a big bowl of chili covered in melted cheddar, like this one my friend Shaina made. [...]
[...] can I say, I was captivated by this blog post and had to make an attempt with the resources I had available. You can tweak this [...]
[...] opc: le one pan cookie de Carole ici, le one pan cookie de Manue là, le magnifique de Sophistimom ici-même. Share this:TwitterFacebook"Aimer" ceci :"J'aime"Soyez le premier à aimer [...]
Just made this, and I’m eating it right now…AMAZING
I’m so glad you’re enjoying it, Ren TK!
[...] year a friend posted a link to a recipe for making a skillet cookie on [...]
Do you use sweet or semi-sweet chocolate? Your presentation pictures look fantastic!
Yes, s.stanley, it’s semi-sweet chocolate. Thanks for asking!
[...] in your memory. One-Skillet Gooey Pumpkin Cookie Cake Recipe by: Willow Bird Baking, inspired by Sophistimom and Food Network Yield: about 8 servings This melt-in-your-mouth pumpkin spice cake is warm, moist, [...]
[...] These are super delicious, as any giant, slightly underbaked chocolate chip cookies is almost guaranteed to be. These also are a bit more moderate in serving size than my nemesis, the skillet cookie. [...]
Can you use just a regular oven save pan? I would love to make this, but I don’t have a cast iron skillet!!
OMG, this looks absolutely amazing. I have 3 little grandchildren coming to visit us for the holidays and this would be perfect to make for all of us!! Thanks!
Must. Control. Myself. From. Going. To. Kitchen. Immediately!
OH MY GOSH this looks amazing. Love it!
a homemade pizookie! love it!
Stop it!!!! I need to eat this now. Such a great idea to mix it right in the pan. And I agree… only the best chocolate will do.
ohhh my that’s one BIG cookie, and your making me hungry =) looks Yummy!!!
Absolutely fantastic. The only trouble is not wanting to share.
Totally yummy. You don’t want to share with anyone.
Oh. My. God. There was a restaurant near my old apartment that had these cookies on their menu. Served in a warm skillet with French vanilla ice cream melting everywhere…. Okay, I’m drooling now. It’s -29ºC in the wind where I am, right now. My husband is going out in that to buy me a skillet
What an awesome idea. Man, I could dig right into the skillet sized cookie!
This recipe was incredible! We used chocolate chips and it worked just as well, I’m sure next time I’ll throw in some walnuts or M&M’s
IT’S CALLED PIZOOKIE! YOU CAN GET IT AT BJ’S PIZZA
Just found this recipe via Pinterest. Made it last night. It was so delicious! Ours cooked for about 25 minutes, just as a point of reference for others. Thanks for posting this recipe, and love your site!
I just finished making this for thanksgiving and it looks & smells AMAZING! It was so easy to make, too.
Awesome! That’s the coolest original cooking idea I’ve seen all year. I really love the way you put it: “That would lessen the flavor, lessen the experience, and still make you fat. Best to use the best.”
I’ll have to try this out someday soon.
Mark
Hi recipe looks awesome! Planning to make it t/m but I don’t have a cast iron pan so I was wondering if you think it would turn out the same if you transfer the dough into a springform pan to bake instead?
Lauren–yes, it would probably turn out fine if you transferred the dough to a springform pan. Just keep an eye on it in the oven for cooking time.
[...] dopefish 0 In Me A few weeks ago I stumbled across this recipe for making a cookie in a skillet http://www.sophistimom.com/one-pan-skillet-cookie and shared it with a few people because I though it looked cool. My wonderful wife then put [...]
[...] do have standards) satisfactory results – If you feel like eating well but not working, these Pan Skillet Cookies I made a while back (hence not being on blog – see my Note on Chocolate Dishes) were the [...]
[...] Just like the two above, this category’s numero uno stays the same – a quick and easy chocolate chip cookie made in a skillet pan which tastes like a chocolate chip cookie turned brownie/blondie [...]
I’ve done a lot of baking over the years but have never tried anything like this. Until now, definately going to try it out.
These are in the oven right now! They smell great and I can’t wait for them to come out!! Thanks for sharing your recipe!
[...] I went for a 3 mile walk. So hooray! Buuut then, I wanted to make Stan a skillet cookie like this: My plan was to make it for him, to take just a bite and then have one of my Weight Watchers fudge [...]
[...] by this one pan skillet cookie from [...]
I made this for some picky eaters, a non-chocolate eater in the bunch. They all loved it, even the “I hate chocolate” person! haha. Awesome recipe and very easy(:
That’s great to hear, Leilani!!
Ohhhhh, drool! That looks absolutely delicious! Thank you so much for that chocolate-y chocolate cookie delight recipe!
I just added this to my recipe binder. Brilliant!
Thanks, Madeline!
I made this last night and it was fantastic! Less ingredients and work than traditional cookies. I used Nestle semi-sweet and we loved it! I melted my butter in the oven in the pan and then transferred it to the stove. Thanks for a fun recipe!
[...] had these with Steak au Poivre, Caesar salad and popovers, with this Skillet Cookie for dessert…I think I may make that cookie every week, it was so easy and one of the best [...]
so yum and so easy to make! I’m not a a very good cook or baker but this I could do! I made this for my boyfriend on valentines day and he almost ate the whole thing and would’ve but couldn’t because we had dinner reservations. Instead of using a whole cup of chocolate chips, I used 1/2 cup of chocolate and the other was 1/2 of reese’s chips since he’s such a peanut butter freak. He absolutely loved it. Thanks so much! He was so surprised!
LGarcia—So glad you liked it, and thanks for telling us about the peanut butter chips—what a great idea!
Found your site by mistake or should I say luck I can’t wait to try this iron skillet cookie.
[...] saw this a while back and have been wanting to do something similar with my cast iron skillet for some time [...]
Can I use a crepe pan instead? It’s the traditional french one, I assume it’s cast iron because it rusts if not carefully dried. I can’t wait for (ahem) my kids to try this! Thanks for sharing!
Eleni–you could try a crepe pan, but I’m afraid the dough might spill over the edges. This cookie is quite thick.