Save I pulled my old cast iron skillet out on a rainy Tuesday, craving something warm and impossibly indulgent. The idea of a giant cookie, baked right in the pan and served straight to the table, felt like exactly the kind of comfort I needed. I melted the butter, stirred in the sugars, and watched the dough come together in minutes. The smell alone made me forget about the weather outside.
The first time I made this for friends, I barely had time to set it on the table before spoons were diving in. Someone cracked a joke about not needing plates, and honestly, they were right. We passed around the skillet, added scoops of ice cream directly on top, and let the vanilla melt into the warm chocolate. It became our go to move for easy nights that still felt celebratory.
Ingredients
- All purpose flour: Forms the structure without making the cookie cakey, I learned that measuring by weight keeps the texture consistent every time.
- Baking soda: Gives just enough lift to keep the center soft while the edges crisp up beautifully in the hot skillet.
- Salt: Balances the sweetness and brings out the chocolate flavor, never skip this even if it seems small.
- Unsalted butter: Melted butter creates a denser, chewier texture than creaming, and letting it cool slightly prevents the eggs from scrambling.
- Brown sugar: Adds deep caramel notes and moisture, I pack it firmly into the cup for the richest flavor.
- Granulated sugar: Contributes to the crispy edges and helps the dough spread evenly across the skillet.
- Eggs: Bind everything together and add richness, room temperature eggs blend more smoothly into the melted butter mixture.
- Pure vanilla extract: Rounds out the flavors and makes the whole kitchen smell like a bakery, quality matters here.
- Chocolate chunks: They melt into gooey pockets instead of disappearing like chips, I chop a good bar and save some for the top.
- Flaky sea salt: A light sprinkle right before serving elevates the chocolate and makes every bite feel a little more special.
- Vanilla ice cream: Melts into the warm cookie and creates the most incredible contrast between hot and cold, creamy and chewy.
Instructions
- Preheat the oven:
- Set it to 350 degrees so the skillet heats evenly and the cookie bakes with golden edges and a soft center.
- Mix the dry ingredients:
- Whisk the flour, baking soda, and salt together in a bowl, breaking up any clumps so everything distributes smoothly through the dough.
- Combine butter and sugars:
- Whisk the melted butter with both sugars until the mixture looks glossy and slightly thickened. This step builds flavor and helps the cookie hold its shape.
- Add eggs and vanilla:
- Whisk in one egg at a time, making sure each is fully blended before adding the next, then stir in the vanilla. The mixture should look smooth and cohesive.
- Fold in the flour:
- Add the dry ingredients gradually, stirring just until no streaks remain. Overmixing makes the cookie tough, so stop as soon as it comes together.
- Stir in the chocolate:
- Fold in most of the chocolate chunks, saving a handful to press on top. This ensures melty chocolate in every bite and a beautiful presentation.
- Spread into the skillet:
- Press the dough evenly into your skillet, reaching the edges but keeping it slightly thicker in the center. Scatter the reserved chocolate on top.
- Bake until golden:
- Slide the skillet into the oven for 22 to 25 minutes, watching for set edges and a center that still looks a little underdone. It firms up as it cools.
- Finish and serve:
- Let it rest for a few minutes, sprinkle with flaky salt, and serve warm with ice cream. The contrast between hot cookie and cold cream is everything.
Save I remember sitting on the floor with my sister, the skillet between us on a folded towel, taking turns scraping up the last bits of melted chocolate. We were laughing about something I cannot even recall now, but the warmth of that moment and the sweetness of that cookie stuck with me. It is funny how a simple dessert can anchor a memory so clearly.
Choosing Your Chocolate
I have tried this with every kind of chocolate I could find, and the best results always come from chopping a good quality bar into uneven chunks. The irregular pieces melt at different rates, creating pockets of gooey chocolate and crispy edges that chips just cannot replicate. Dark chocolate adds depth, semi sweet brings balance, and milk chocolate makes it feel nostalgic and a little more indulgent.
Skillet Size and Material
A 10 inch cast iron skillet is ideal because it holds heat evenly and gives you those perfect crispy edges, but any oven safe skillet works as long as it is similar in size. If you use a smaller pan, the cookie will be thicker and need a few extra minutes in the oven. I have also baked this in a stainless steel skillet, and while it does not brown quite as deeply, the texture is still incredible.
Storing and Reheating
Leftovers can be covered and kept at room temperature for up to two days, though the texture is best when it is still slightly warm. I reheat individual portions in the microwave for about 15 seconds, or pop the whole skillet back in a low oven for a few minutes to revive that just baked feel. The edges lose a little crispness over time, but the center stays wonderfully soft.
- Wrap tightly in foil if you want to keep it soft overnight.
- Warm it before serving again so the chocolate gets melty.
- Freeze slices wrapped individually for up to a month, then thaw and reheat as needed.
Save This skillet cookie has become my answer to almost any occasion that calls for something sweet and shareable. It is the kind of dessert that makes people lean in, take a second bite, and ask if there is more.
Questions & Answers
- → What type of chocolate works best?
Semi-sweet or dark chocolate chunks provide a rich, melty texture and balanced sweetness.
- → Can I use chocolate chips instead?
Yes, chocolate chips are a convenient substitute but may melt differently than chunks.
- → How do I achieve a gooier center?
Reduce baking time by 2 to 3 minutes to keep the center soft and gooey.
- → Can I add nuts or other mix-ins?
Chopped nuts or swirls of peanut butter can add texture and flavor variations.
- → Is it necessary to use a skillet?
An oven-safe 10-inch skillet helps achieve even baking and a crisp edge but a similar pan could work.