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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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Wondering if you have ever made this outdoors while camping? Would you use a dutch oven?
Oooh, Rochelle, I would totally try making it that way. If you ever do, let us know how it turns out!
[...] Recipe: http://www.sophistimom.com/one-pan-skillet-cookie/ [...]
Yum! I’ve gained a few kilos just looking at your photos. Can’t wait to do some myself.
I was thinking that very think Rochelle…..OUt of curiosity…what size pan did you use??
You’re killing me! This looks so amazing…I will run the 5k after I eat it
So yum! My youngest hates cake ( I know – unAmerican) I made this for his birthday and he loved it. Thanks for sharing and helping to make a perfect ending to a birthday!
So glad you and your son liked it!!
This is insanely good, and way easier than regular chocolate chip cookies. Thanks for sharing the recipe!
Noush—Would you mind running another 5k for me? Thanks.
Thank you, Katherine!
well it is in the oven now! I will have a taste run tonight with lots of guests so im expecting and hopeful good results!
[...] made this numerous time and it has been a little slice of heaven every time. Click on the recipe and make it. We embarrassingly ate this amount the first night. And, of course, finished it off [...]
[...] sophistimom (Jaime) on February 16, 2011 in Cookies, Desserts See this recipe post on sophistimom (Jaime)’s site! 4.91 Mitt(s) 11 Rating(s) Prep Time 8 [...]
I just made this tonight. I was out of good chocolate and used the mini chocolate chips I buy to make the kids’ chocolate pancakes instead (but all the rest of my ingredients were really good – even homemade vanilla!). It was delicious and so easy. Thanks for the recipe, I will definitely have to make again.
Thanks, Jenni. Glad you liked the cookie!
Made this glorious recipe for my dear someday daughter-in-law’s birthday and it was a huge hit. After a day of entertaining and cooking, I can’t tell you how wonderful it was to dump the ingredients in the pan, throw it in the oven and have THIS turn up! Definitely a keeper for those “must-have-chocolate” moments. Cheers!
Oh! And I have a new happy blog to follow! WIN AGAIN!
Aww, thanks, Pam!
Thanks for a great recipe! My teenage boys loved it.
Thank you, Barbara! Yes, this does seem like something that would be a big hit with teenage boys. It’s nice and simple.
[...] (weirdo)…except for warm, fresh-out-of-the-oven chocolate chip cookies. That’s why this One-Pan Dark Chocolate Chunk Skillet Cookie is on the menu for Father’s Day [...]
friend made in dutch oven the other night. doubled recipe. 10 coals on bottom 12 on top. checked when smelled good. it was excellent
Oooh, yea, scarlett!! Dutch oven skillet cookie!!
This was delicious. & I love using my cast iron pan. Thanks for the recipe!
You’re welcome, Dee. We’re going to make it again this weekend, I think.
Thanks dessert without the hot oven turned on I overcooked first one on the gas grill after I cooked salmon for supper. Take off grill at 15 minutes, rotating 1/4 turn every five minutes. Watch heat I turned both flames to low and turned my propane tank to half closed to get less heat and keep at 325*. Don’t forget carry over heat in cast iron pan will finish cooking cookie. To make a more chewy cookie add one extra yolk. Brownie is next…..
[...] adapted from Sophistimom - her dark chocolate chunk version is absolutely amazing too! WordPress Recipe Plugin and [...]
Well, we tried it in the dutch oven at mountain camp in Colorado with 30 watering mouths to feed. Two 12 inch dutch ovens doubled recipes in each. Yummy! Nothing like delicious dessert with beautiful scenery, too!
I used a 7 inch pan. I figured the 10 would be too big and the 5 would be way too small. It’s in the oven now. I’m excited to try it! It’s been in for 19 minutes so far, I was hoping for a super chewy cookie type texture just slightly over the “cooked” but not “undercooked” type.
I have made this several times for my family. Finally adapted it to be gluten free so that I can enjoy it. Incredible!
[...] Adapted from Sophistimom [...]
La Phemme Phoodie—way to go to have the will power to make it for someone else and not yourself. So glad you made it GF. What flour did you use?
How did it turn out, Syd?
It’s cooling on the counter right now and it’s KILLING me not to cut into it yet. Smells so good!
Amy—Just go ahead and eat it hot. That’s what I would do! I can’t ever wait, either!
[...] Dessert: I think this looks really mouthwatering… Mmmm Mmm!! This recipe’s from Sophistimom [...]
Hilarious!
What a brilliant idea, wow!
I’ll try this recipe ASAP HAHA!
Thanks, Mattheus!
[...] Here’s the original pin from sophistimom.com: [...]
Hi! Im planning to make this for my sister’s birthday this weekend. My skillet is a 10 inch. Do you think that will work? Should I make any changes to the recipe for that size? Thanks!
Stephanie—Yes, the 10 inch should work. If I make mine in a 12 inch skillet, I will double the recipe. So, with yours, I’d probably multiply the recipe by 150%. So, use a stick and a half of butter, and go from there. With the eggs, though, don’t bother to cut one in half. Just use 2 eggs. Good luck!
[...] let us run far, far away from pork chops and Hitler. My dream began with this recipe on Sophistimom. I’m not gonna lie to you, America. I was born to purchase a skillet to be [...]
Love this! One of the local pizza places makes a fantastic skillet cookie so I decided to try to find a recipe. So glad I found this one! Realized halfway through making the dough that I don’t own a cast iron skillet (doh!) so I used a muffin pan & cooked them for about 15 minutes. Turned out perfect! Next time I have company, I think I’ll make these- quick, delicious & individual sized. Can’t beat that!
Shannon–what a great idea—baking this in a muffin pan. I’m thrilled it worked out for you!
WOW!!! It smells SOOOOOOOO GOOD while baking!!! I found your recipe on Pinterest a while back and thought today was a great day to treat the family and try it out.
I used the 10″ skillet using the 150% recipe conversion. I’ve got a baking time of 35-37 minutes. Just took it out of the oven and it looks incredible!! I cannot wait to taste it!
Thanks for a wonderful recipe and blog!!!
Why thank you, Kathy!! Thank you for coming to my blog, and I’m so happy you found me through Pinterest! How did the skillet cookie taste when it was done?
This looks amazing!
well, i attempted this twice and both times a complete flop…hard on the edges and not done in the middle…. :—-( long sad face
Maryjo—so sad to hear that. If you ever try it again, I would suggest running the oven quite a bit cooler. Turn the temperature to 325 or even 300. That should help it cook a little slower, and not so aggressively around the edges.