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Chocolate Chunk Skillet Cookie

This gooey and decadent Chocolate Chunk Skillet Cookie is not for the sugar shy. It’s filled with chunks of chocolate encased in a buttery homemade cookie dough that bakes beautifully golden. Top it with vanilla ice cream and a drizzle of chocolate sauce to seal the deal.

Chocolate Chunk Skillet Cookie

Easy Chocolate Chunk Skillet Cookie Recipe

The appeal of cookies knows no bounds. It’s not specific to any age group, and warm cookies never fail to satisfy a sweets craving. Or perhaps, that’s just me. Nonetheless, there’s something about baking cookies that makes you feel warm and fuzzy inside and it’s also guaranteed to thrill the people around you.

step-by-step images and ingredients for chocolate chunk cookies

How to Make the BEST Chocolate Chunk Skillet Cookie Recipe

  • Ingredients you’ll need to make homemade Chocolate Chunk Skillet Cookie: All purpose flour, light brown sugar, granulated sugar, large eggs, butter, baking soda, salt, vanilla extract, chocolate chunks and chopped walnuts or pecans.
  • Kitchen tools you’ll need: One 10 inch cast iron skillet or similar size round baking dish, measuring cups and spoons, large bowl, sheet pan, nut chopper or sharp knife and cutting board, medium bowl and large non stick spatula or spoon for mixing everything together.
  • I bake this cookie in a cast iron pan which works like a charm for even baking and browning. You can certainly make it in any similar size oven safe skillet or baking dish.
  • If you prefer, you can use the same amount of chocolate chips in place of chocolate chunks for this recipe.
  • 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.
  • You can use salted or unsalted butter in this recipe.
  • This cookie dough is specifically designed for baking in a skillet or baking dish and not for dividing into individual cookies.
  • 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.
  • 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.
  • The cookie puffs up while baking but will settle as it sits. Allow at least 15 minutes before scooping and serving. You don’t have to cut this into perfect pieces to enjoy.
  • Ice cream and chocolate sauce make a decadent finish. You could also serve it with whipped cream.
  • Store Chocolate Chunk Skillet Cookie at room temperature in an airtight container for up to 4 days. Reheat in single servings in the microwave.



Chocolate Chunk Skillet Cookie

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Chocolate Chunk Skillet Cookie

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Chocolate Chunk Skillet Cookie
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5 from 1 vote

Chocolate Chunk Skillet Cookie

Prep Time10 minutes
Cook Time40 minutes
Cooling time30 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate-chunk-cookies, chocolate-chunk-skillet-cookie, skillet-cookie-recipes
Servings: 8 servings
Calories: 777kcal


  • 1 cup salted or unsalted butter melted
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs lightly beaten
  • 1 tsp pure vanilla extract
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 11.5 oz package semi-sweet chocolate chunks divided, reserving 1/3 cup for top
  • 1 cup chopped walnuts or pecans See Cook's note
  • vanilla ice cream and chocolate sauce for serving


  • Preheat the oven to 350°F. Brush bottom and sides of a 10 inch cast iron skillet with 1 Tbsp from melted butter.
  • In a medium-size mixing bowl use a non stick spatula or large spoon to mix together remaining butter with brown sugar, granulated sugar, eggs and vanilla.
  • Add flour, baking soda and salt. Mix well. Add chocolate chunks and nuts. Mix until evenly distributed in the dough.
  • Spread dough evenly in skillet. Arrange reserved 1/3 cup chocolate chunks on top pressing into the dough. Bake for 35-45 minutes or until a toothpick inserted into the cookie portion shows moist crumbs. The cookie should be slightly gooey. (Check at 30 minutes and lay foil on top to prevent over browning)
  • Cool for 15 minutes then serve with vanilla ice cream, drizzled with chocolate sauce, if desired.


If you'd like to toast the nuts before adding to the batter, spread them in a single layer on a baking sheet and into a preheated 350°F oven for 6-8 minutes. Cool before adding to the cookie dough.


Serving: 1serving | Calories: 777kcal | Carbohydrates: 92g | Protein: 6g | Fat: 45g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 312mg | Potassium: 146mg | Fiber: 2g | Sugar: 63g | Vitamin A: 784IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!


      1. 5 stars
        Absolutely sinfully delicious!! Made it for dessert for Valentines, along with the recipe for the Hot Fudge Sauce which we enjoyed over french vanilla ice cream. We both had two helpings and although we easily could have had more, we knew that would be too much for one evening. But will be enjoying it for the next few days. This is a dessert we will definitely will be making again.

  1. Hi, just curious, if you can cut down the amount of sugar? I made this one time and it was delicious, but would like to see if it will still bake right with less sugar.

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