Description
To put it simply, this dessert is a giant, deep-dish version of your absolute favorite chocolate chip cookie, baked directly in a cast-iron skillet. Instead of portioning out small mounds of dough onto a flat baking sheet, the entire batch of dough is pressed evenly into a single pan. This specific baking method alters the entire thermodynamics of the baking process, meaning the cookie bakes from the outside inward. The result is an amazing hybrid dessert that offers the crispy, golden perimeters of a classic baked good alongside an ultra-soft center that resembles a rich brownie or a warm pudding.
Ingredients
- ½ cup (113 g) unsalted butter, melted
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chunks (semi-sweet or dark)
- ½ cup chocolate chips (optional for extra gooey pockets)
- Flaky sea salt (for topping, optional)
Instructions
Preheat oven to 350°F (175°C). Lightly grease a cast-iron skillet (8–10 inch).
In a bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
Add egg, egg yolk, and vanilla. Mix well.
Stir in flour, baking soda, and salt until just combined. Do not overmix.
Gently fold in chocolate chunks (and chips if using).
Spread dough evenly into skillet.
Bake for 20–25 minutes, until edges are golden but center is still soft and slightly underbaked.
Sprinkle with flaky sea salt. Let rest for 10–15 minutes before serving.
Serve warm directly from skillet—best with a scoop of vanilla ice cream.
Notes
Store leftovers covered at room temperature for up to 2 days. Reheat slightly in the microwave or oven to bring back the gooey texture.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 420 kcal