I don’t know about you, but I love a good chocolate chunk cookie. Something that is soft with big chunks of dark chocolate. This Chocolate Chunk Skillet Cookie fits the bill perfectly. This is perfect for when I don’t want to take the time to bake trays of cookies.
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I saw Dominique Ansel’s chocolate chunk cookies recipe on Instagram but he also has the recipe up on YouTube. The recipe is from his book Everyone Can Bake. If you don’t recognize the name, he is the chef that originally came up with the Cronut. I’ve always wanted to visit one of his bakeries, but have never had the opportunity. Since he’s such an amazing pastry chef, I knew I couldn’t go wrong with this recipe.
2. Mix together the flour, salt, and baking soda. In a separate bowl cream the butter, granulated sugar, and brown sugar
3. Mix in the eggs to the butter and sugar mixture
4. Add the flour mixture into the wet ingredients
My changes to the recipe
Chocolate chip cookies tend to taste overly sweet to me, so whenever I make cookies I usually cut down on the sugar. I can only image how sweet these cookies would be if I had made them as written. I reduced the sugar by 30% (the original recipe was in grams) and I liked the amount of sweetness the cookies had. If you prefer a sweeter cookie, feel free to add back the extra sugar.
6. Add in 3/4 of the chocolate chunks
7. Spread the cookie dough into a cast iron pan
8. Sprinkle the reserved chocolate chunks over the cookie dough
Dominique’s original recipe used a mixture of milk and dark chocolate chunks, but I generally don’t use milk chocolate when baking. I prefer using dark chocolate, so I just used two different kinds of dark chocolate. One dark chocolate with fruit and nuts and the other was a 54% dark chocolate bar. That being said, you can use your preferred chocolate. You could use milk, white, semi-sweet, or a combination of chocolates.
The original recipe makes cookies, but I wanted to make one giant cookie in a cast iron skillet. This would be great for a crowd, or just your family. This Chocolate Chunk Skillet Cookie is gooey, rich, decadent, and filled with chocolate. It’s best served warm with some ice cream on top to get that perfect warm and cold contrast. I served it with my No Churn Oreo Graham Cracker Ice Cream, salted caramel sauce, and extra dark chocolate pieces on top. You can’t go wrong with extra chocolate, can you?
Chocolate Chunk Skillet Cookie
Ingredients
- 14 tbsp unsalted butter, room temperature
- 70 grams granulated sugar, about 1/3 cup
- 70 grams light brown sugar, about 1/3 cup
- 2 large eggs, room temperature
- 2 2/3 cups all purpose flour, 330 grams
- 1 tsp baking soda, 4 grams
- 1 tsp kosher salt, 6 grams
- 1 1/3 cup dark chocolate chunks, divided
- extra dark chocolate chunks, optional for topping
Instructions
- Preheat oven to 350°F.
- In a medium bowl, mix together the flour, baking soda, and salt.
- In a large bowl, mix together the butter, granulated sugar, and light brown sugar with a spatula or wooden spoon until light and smooth.
- Add the eggs and mix to combine. Once the eggs are mixed in, add the flour mixture and mix only until you no longer see streaks of flour.
- Add in 3/4 of the chocolate chunks to the cookie dough, mix until the chocolate is evenly distributed. Place the dough into a 9 inch cast iron skillet and spread out evenly.
- Top with reserved chocolate chunks and bake for 15-20 minutes or until the edges are lightly golden brown.
- Top with additional chocolate pieces if desired. Allow to cool slightly before eating.
Notes
- The original recipe called for 100 grams of both granulated and light brown sugar. I decreased the recipe to 70 grams of each sugar, if you like a sweeter cookie, you could use the original amount of sugar.
- You do not want to over bake the cookie, the center should still be gooey. Even if you think the cookie needs more cooking time, keep in mind that as the cookie rests it will continue cooking.
- Adding the additional chocolate on top after the skillet cookie bakes is totally optional but highly encouraged. The chocolate will melt from the heat of the cookie and become pools of chocolatey goodness.
- If you happen to have leftovers, you can keep this at room temperature as long as there is no ice cream on the cookie. If there is any ice cream on the cookie you should refrigerate any leftovers. I cut up the leftover cookie into pieces and froze the individual pieces on a parchment lined baking sheet. Once frozen, I individually wrapped each piece and placed into a freezer bag.
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