Warm Chocolate Chunk Skillet (Printable)

A gooey warm dessert featuring melty chocolate chunks baked in a skillet, perfect for sharing.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, melted and cooled
05 - 1 cup packed brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Chocolate

09 - 1 1/2 cups chocolate chunks or chopped semi-sweet/dark chocolate

→ Optional Toppings

10 - Flaky sea salt, for garnish
11 - Vanilla ice cream, for serving

# How-To:

01 - Heat the oven to 350°F.
02 - Whisk together flour, baking soda, and salt in a medium bowl; set aside.
03 - In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.
04 - Add eggs one at a time, whisking after each; stir in vanilla extract.
05 - Gradually add dry ingredients to wet, mixing until just combined.
06 - Fold in most chocolate chunks, reserving some to press on top.
07 - Spread dough evenly in a 10-inch oven-safe skillet; press reserved chocolate pieces on surface.
08 - Bake for 22 to 25 minutes until edges are golden and center is set but soft.
09 - Allow to cool slightly, sprinkle with flaky sea salt if desired, and serve warm with vanilla ice cream.

# Insider Tips:

01 -
  • One bowl, one skillet, and you skip the hassle of portioning individual cookies onto baking sheets.
  • The texture is unbeatable: crispy edges with a center that stays soft and almost molten if you time it right.
  • It tastes like the cookie dough you always wanted to eat raw, but baked just enough to be socially acceptable and dangerously good with ice cream.
02 -
  • Don't overbake or you'll lose that molten center; the cookie continues cooking in the hot skillet even after you pull it from the oven.
  • Use an oven-safe skillet, not nonstick with a plastic handle, or you'll have a melted mess and a ruined pan.
  • Let the melted butter cool for a few minutes before adding eggs, or you'll end up with scrambled bits in your dough.
03 -
  • Press extra chocolate chunks on top right before baking so they stay visible and photogenic when it comes out of the oven.
  • Use a light hand when mixing in the flour; the dough should look just combined, not smooth, or you'll lose the tender crumb.
  • Serve it in the skillet at the table with a stack of spoons and let people dig in; it's more fun than slicing and plating.
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