Chocolate Chunk Skillet Cookie
This Chocolate Chunk Skillet Cookie is gooey, rich, decadent, and filled with lots of chocolate. It's delicious served with several scoops of ice cream and salted caramel sauce.
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.
