Chocolate Chunk Skillet Cookie

Course Dessert

Cuisine American, Southern

Keyword chocolate-chunk-cookies, chocolate-chunk-skillet-cookie, skillet-cookie-recipes

Prep Time 10

Cook Time 40

Cooling time 30

Total Time 1 15

Servings 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 large mixing bowl use a whisk to mix together remaining butter with brown sugar, granulated sugar, eggs and vanilla.
Add flour, baking soda and salt to the butter mixture. Stir well with a nonstick rubber spatula or wooden spoon.
Fold in chocolate chunks and nuts. Mix until evenly distributed in the dough.
Spread dough evenly into the prepared skillet. Arrange reserved 1/3 cup chocolate chunks on top gently 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, if needed.)
Cool for 5-10 minutes then scoop and serve with vanilla ice cream, drizzled with chocolate sauce, if desired.
Toasting Nuts: (Optional)
Spread chopped walnuts or pecans in a single layer on a baking sheet.
Roast in a preheated 350°F oven for 6-8 minutes.
Cool before adding to the cookie dough.

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.