Chocolate Chunk Skillet Cookie

This gooey Chocolate Chunk Skillet Cookie is the ultimate dessert for serious sweet lovers. Packed with rich chunks of semisweet chocolate and baked in a buttery homemade cookie dough, it turns perfectly golden brown with irresistibly soft, melt-in-the-middle centers. Serve it warm straight from the skillet, topped with creamy vanilla ice cream and a drizzle of chocolate sauce, for a decadent, shareable dessert that’s perfect for entertaining or an easy weeknight treat.

Easy Chocolate Chunk Skillet Cookie Recipe

The appeal of cookies truly knows no bounds. They’re loved by every age group, and a batch of warm, freshly baked cookies never fails to satisfy my family’s sweet cravings. There’s something undeniably comforting about the simple act of baking cookies, from the buttery aroma filling the kitchen, the anticipation as they bake, and that first warm bite straight from the oven. It’s a feel-good experience that brings a sense of coziness and nostalgia, while also guaranteeing smiles from everyone lucky enough to share in the results.

Checkout this quick list of key ingredients you’ll need to make Chocolate Chunk Skillet Cookie: (Scroll down for full printable recipe card.)

• Chocolate – Chocolate chunks give this skillet cookie an intense chocolaty flavor.
• Flour – All purpose flour forms the base of the cookie dough.
• Leavening – Baking soda and salt give rise to the skillet cookie while baking.
• Sugar – A combination of light brown sugar and granulated sugar for sweetness.
• Whole Eggs – Large eggs stablize the batter.
• Butter – Salted butter or unsalted butter for richness.
• Flavoring – Vanilla extract balances the flavor.
• Nuts – Chopped walnuts or pecans for crunch and texture.

How to Make the BEST Chocolate Chunk Skillet Cookie Recipe

• Heat Oven Prepare Skillet – Preheat the oven to 350°F. Brush bottom and sides of a 10 inch cast iron skillet with melted butter.
• Combine Sugar and Butter – Stir together remaining butter with brown sugar, granulated sugar, eggs and vanilla.
• Dry Ingredients – Add flour, baking soda and salt to the butter mixture. Mix well.
• Fold in Chocolate Chunks and Pecans – Add chocolate chunks and nuts. Mix until evenly distributed in the dough.
• Transfer Cookie Dough to the Prepared Skillet – Spread dough evenly in skillet, sprinkle chocolate chunks on top.
• Oven – Bake per the cooking time in the recipe until a toothpick inserted into the center shows moist crumbs. The cookie should be slightly gooey.
• Serve – Cool for 15 minutes then scoop and serve with vanilla ice cream drizzled with chocolate sauce.

Kitchen Equipment to Make Cast Iron Chocolate Chunk Skillet Cookie Recipe

• One 10-inch cast iron skillet or similar size round baking dish.
• Measuring cups and spoons.
• Large bowl and medium bowl.
• Balloon whisk.
• Sheet pan and nut chopper or sharp knife and cutting board to prep the nuts.
• Nonstick rubber spatula or wooden spoon for mixing everything together.

Recipe Variations, Tips and Substitutions

• Pan Options – I bake this cookie in a cast iron pan which works like a charm for even baking and browning. You can make it in any similar size oven safe skillet or baking dish. This cookie dough is specifically designed for baking in a skillet or baking dish and not for dividing into individual cookies.
• Chocolate Chips – If you prefer, you can use the same amount of chocolate chips in place of chocolate chunks for a chocolate chip skillet cookie.
• Slightly Underbake for a Gooey Texture – Bake this cookie until a toothpick inserted into the center shows moist crumbs. It’s perfectly fine to enjoy this while gooey and slightly under baked, we often do.
• Butter – You can use salted or unsalted butter in this recipe.
• Nuts – Nuts are optional, but add such a depth of flavor, I highly recommend adding them. Walnuts or pecans work equally well, go with your preference or what you have on hand.
• Toasting the Nuts – If you’d like to toast the nuts spread them in a single layer on a sheet pan. Toast in a preheated 350°F oven for 6-8 minutes until lightly golden and fragrant. Cool completely before adding to the cookie dough.
• Serving – The cookie naturally puffs up while baking but will settle as it sits. Allow at least 10-15 minutes before scooping and serving. You don’t have to cut this into perfect pieces to enjoy.
• Serve a Warm Piece with Ice Cream – Ice cream and chocolate sauce make a decadent finish. You could also serve it with whipped cream.

Storage and Leftovers

• Leftovers – Store Chocolate Chunk Skillet Cookie at room temperature in an airtight container for up to 4 days.
• Reheating – Reheat in single servings in the microwave.
• Freezer – You could freeze leftover skillet cookie for up to 2 months. Thaw inthe fridge, reheat and enjoy!

More Easy Cookie Recipes to Make

• You may also enjoy my Triple Chocolate Chip Pudding Cookies.
• Loaded Butterscotch Pecan Cookies are buttery and sweet.
• Carrot Cake Pudding Cookies feature all of the same flavors we love about carrot cake.
• These Hello Dolly Bars just never get old.
• Chewy chocolate drizzled Coconut Macaroons.
• Vanilla Shortbread Cookies melt in your mouth.
• Chocolate Chip Banana Oatmeal Cookies from Averie Cooks.

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Helpful Kitchen Items:

• Cast Iron Skillet
• Mixing Bowls
• Measuring Set
• Kitchen Utensils