A sign of an epic cookie recipe is that it is super versatile. In this case, if it is just as good in a skillet (I may even prefer the skillet version a little more) as it is in regular cookie, form, you have hit the jackpot. This is the same recipe as the chocolate chunk cookies I posted recently, but just cooked differently. I found it on Smitten Kitchen, but the original recipe is from Ashley Rodriguez's blog, Not without Salt.
As far as I am concerned, if you can put anything in a skillet, it automatically becomes more awesome. These are no exception. I tested it in both a teeny tiny egg sized skillet, and also a 6.5 inch skillet. The results are very similar - a perfectly baked cookie that is gooey and soft on the inside, but has a lovely light brown crust on the outside, just begging to be loaded up with ice cream. They are super fun to eat straight out of the skillet. There is a certain novelty about being served up your own individual frying pan!
The recipe makes enough to fill three 6.5 inch skillets, about nine mini skillets (I will be very impressed if you own that many), or you could definitely put the entire thing into a larger skillet (a 10 inch or similar would work perfectly), just be sure to adjust the baking time - I would estimate about 25-30 Minutes.
Made this recipe and love it?
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A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking! If you would like to scale this recipe or convert for another pan size, use my calculator!
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Chocolate Chunk Skillet Cookie
- Yield: Makes approx. 9 mini skillets, 3 6.5 inch skillets, or one 10 inch skillet cookie
Description
Chocolate Chunk Skillet Cookie
Ingredients
- ½ cup (113g) unsalted butter, at room temperature
- 4 Tbsp (50g) Raw sugar (feel free to sub white sugar if you don't have any)
- ¾ cup (150g) packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ tsp baking soda
- ½ tsp fine sea salt (I like kosher)
- 2 cups (250g) all purpose flour
- 10 oz (280g) Dark chocolate, either in chunks or cut into rough chunks with a serrated knife
- Flaky sea salt, such as Maldon, to finish.
Instructions
- Preheat the oven to 360f/185c. Spray skillets lightly with cooking spray, or grease with butter.
- In a large bowl using an electric beater, or the bowl of a stand mixer fitted with either the blade attachment or the paddle attachment, cream the butter and sugars together until pale and fluffy, approximately 4-5 minutes. Beat in egg, vanilla and salt.
- With the mixer on low, slowly add the flour and baking soda. Mix until just combined.
- Either stir in the chocolate using a spatula, or add to the stand mixer and mix briefly until evenly incorporated.
- Press the dough into the skillets. If you are using mini skillets they take about 4 tbsp each, If you are using a 6.5 inch skillet, divide the dough in three, and if you are using a large skillet, press all of the dough into it.
- Bake in the oven until lightly golden brown on top, or they are your desired level of doneness. Baking times are as follows, for a fairly soft textured cookie: Mini Skillets: 12-14 minutes, Medium Skillets (I use a 6.5 inch): 16-17 Minutes, Larger Skillet - 25-30 minutes.
- Carefully remove from oven, allow to cool slightly, and serve warm with a scoop of ice cream, and your choice of sauce! (Melted chocolate works super well, or salted caramel would be AMAZING!)
Notes
Adapted from "Not Without Salt"/"Smitten Kitchen"
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