Description
This Chocolate Chunk Skillet Cookie is a warm, gooey treat baked directly in a cast iron skillet. Combining rich butter, both brown and granulated sugars, and plenty of melty chocolate chunks, this recipe yields a perfectly crisp-topped and chewy-centered cookie. Ideal for sharing, it pairs beautifully with milk, ice cream, or a drizzle of chocolate syrup.
Ingredients
Base Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Chocolate
- 1 and 1/2 cups chocolate chunks (semisweet or bittersweet preferred)
Instructions
- Preheat Oven: Set your oven to preheat at 350°F to ensure it's ready when the cookie dough is prepared.
- Melt Butter: Place an 8-inch or 10-inch cast iron skillet over low heat. Melt the butter gently and then remove from heat to prevent burning.
- Mix Sugars and Wet Ingredients: Stir in both the dark brown and granulated sugars until fully combined with the melted butter. Add the vanilla extract and the egg, beating thoroughly to fully incorporate the egg into the mixture.
- Add Dry Ingredients: Stir in the all-purpose flour, baking soda, and salt gradually until the dough is just combined, ensuring not to overmix.
- Incorporate Chocolate Chunks: Gently fold in 1 cup of the chocolate chunks into the dough, reserving the remaining 1/2 cup for topping.
- Prepare Dough in Skillet: Spread the cookie dough evenly across the bottom of the skillet. Sprinkle the reserved chocolate chunks on top to create a chocolatey crust.
- Bake: Place the skillet in the preheated oven and bake for 20 to 25 minutes, or until the cookie starts to crisp and brown on the top while remaining soft inside.
- Serve: Remove from oven and let cool slightly. Serve warm, ideally with a glass of milk, a scoop of ice cream, or drizzled with chocolate syrup for an extra indulgent treat.
Notes
- A cast iron skillet ensures even baking and creates a lovely crispy edge.
- Do not overbake; the cookie should remain soft and gooey in the center.
- Use good-quality chocolate chunks for best melting and flavor results.
- Allow the cookie to cool for 5 minutes before serving to let it set slightly.
- You can substitute chocolate chunks with your favorite mix-ins like nuts or white chocolate chips.
