Chocolate Chunk Skillet Cookie


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. 



Chocolate Chunk Skillet Cookies
- Makes approx. 9 mini skillets, 3 6.5 inch skillets, or one 10 inch skillet cookie.-

Adapted from "Not Without Salt"/"Smitten Kitchen"

1/2 cup (113g) unsalted butter, at room temperature
4 Tbsp (50g) Raw sugar (feel free to sub white sugar if you don't have any)
3/4 cup (150g) packed brown sugar
1 large egg
1 tsp vanilla extract
3/4 tsp baking soda
1/2 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. 


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!)