Everyone loves a chocolate chip cookie, right? And do you know what’s better than a chocolate chip cookie? A GIANT chocolate chip cookie. Massive. We are talking huge.
I think chocolate chip cookies—warm and gooey—are one of life’s greatest comfort foods. They usually have a time and a place: rainy days, snowy nights, summer afternoons, and my favorite, the worst day ever. Everyone has a worst day ever. Sometimes they even occur weekly. Fortunately, chocolate chip cookies usually solve everything. Unfortunately for me, my time and place for chocolate chip cookies is … all the time and all of the places. But let’s pretend that’s a fabulous thing. Because it is.
And thanks to Jaime, my life (and yours) just got even easier, because you can make one gigantic chocolate chip cookie in a single pan. That’s right, a One-Pan Dark Chocolate Chunk Skillet Cookie. One skillet, I tell you. Pure genius and sort of dangerous. Let’s take the risk!
You need all your basic cookie goods: flour, baking, baking soda, salt, granulated sugar, brown sugar, butter, eggs, vanilla extract and chocolate.
First up, chop that chocolate bar. You can surely use chocolate chips if that’s all you have on hand, but I love the random and unequally-sized chocolate chunks strewn throughout the cookie. Also, using dark chocolate makes this healthy! Antioxidants my friends.
Next, heat your cast iron skillet and melt the butter. Jaime’s recipe was made for an 8-inch skillet, but I don’t have one in my possession. My skillet is very large, so I actually doubled the recipe and it worked perfectly. So yes, I made an even bigger cookie.
Add your sugars.
Mix until caramelly and smooth.
It should look like this! Remove the skillet from the heat and let sit for a few minutes. You don’t want it to be hot, but it should still be a bit warm.
Then whisk in your egg and vanilla extract.
Stir in your dry ingredients. It may take a few minutes to come together, but keep stirring.
We have a batter!
Fold in all of your chocolate. Well, all of your chocolate that you didn’t eat already.
Then toss that skillet in the oven and watch the cookie work its magic. It should be a little soft on the inside and a bit golden on the edges when you bring it out.
While it’s hot, top it with ice cream! I know. This just keeps getting crazier.
Then dig in. I’d love to tell you that I cut this into beautiful slices on pretty little places but um … we definitely dug in with forks. And spoons. This melty, gooey and chewy cookie is never leaving my recipe box. It’s fabulous!
Be sure to check out Jaime’s fabulous blog Sophistimom, where she discusses delicious food and fantastic books. Thanks so much for the recipe, Jaime!
Mix up and bake a warm cookie, oozing with rivers of chocolate, all in one cast iron skillet.
- 1 stick Butter
- ½ cups Granulated Sugar
- ½ cups Light Brown Sugar
- 1 teaspoon Pure Vanilla Extract
- 1 whole Egg
- 1-½ cup All-purpose Flour
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- 1 cup Semi-sweet Chocolate, Cut In Chunks
1. Preheat oven to 350 degrees F. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.
2. Crack an egg onto the butter and sugar mixture, and use a fork to whisk it into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chunks. Place in the oven for 15-25 minutes, or until starting to turn golden on the top and around the edges, but still soft in the center. Serve with vanilla ice cream.
Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.
Comments are closed for this recipe.
Becki on 7.4.2012
Could you address how much vanilla extract please? It’s mentioned with the photos but not in the recipe list. My sister bought a skillet to make this and her menfolk devoured it. Happy 4th of July and my heartfelt thanks to our military and their families.
Amber on 6.16.2012
this tastes amazing! very quick and easy to make 5/5 STARS!
Melissa on 6.15.2012
Umm… YES! This is my new easy, company-ready dessert. Just made it… already had everything on hand… one dish… ice cream on top. Perfection!
Erin on 6.13.2012
@TK-Erika thank you!
Sadie on 6.13.2012
I just made this and it turned out wonderfully. I also have a large skillet, but didn’t double the recipe. It is still really great. I had to spread the batter out a bit, and it formed a much thinner crispier cookie, but it is pretty great. I will probably double it next time so I can get the more chewy undone texture.
Erin on 6.12.2012
When it calls for a stick of butter, what amount is that? I’m in Canada….
Erika (TK) on 6.12.2012
Hi Erin! A stick of butter in the US is 8 tablespoons, or 1/2 cup, or 1/4 pound (4 ounces, weight). Or roughly 113.5 grams. Hope that helps!
Kimber on 6.10.2012
I had this planned for a special treat tonight and we were all salivating just thinking about it. Unfortunately my cookie just will not cook evenly. I have a 10″ cast iron and doubled the recipe. The batter looked fine, but I just can’t get the center even partially done – I mean it’s still raw – not gooey. We finally got tired of waiting, so we scooped off the cooked top layer and ate it – delish. My kiddos don’t like dark chocolate, so I used a giant milk chocolate Symphony bar with milk chocolate chips to make two cups. I’ve got it back in the oven now, but I’m afraid it will be petrified before it’s cooked. The chips and chunks in the middle of the pan were still solid, not even partially melted. I can’t blame it on my oven, as everything else cooks in the correct time.
Karen on 6.8.2012
To Ms.Ann: There is no mention of butter in your comment when you write of what you put in the trash and while melting the sugars. If you didn’t use butter, that may account for not being able to melt the sugars to a caramel-like consistancy and the coating of the spoon and fork.
To the others: This is regular chocolate chip cookie dough, and I would think it could be baked in any oven-proof pan.
erin on 6.8.2012
I made this with an oven safe but not cast iron pan, it worked perfectly, and it was AWESOME. Will definitely be making again and again :).
Paulina on 6.5.2012
Made this tonight in my calphalon nonstick oven safe skillet. Worked like a charm and the cookie came right out too. Added almonds and coconut.
Dianne U on 6.5.2012
Can somebody please email me when they answer the million dollar question: Can this be made in a normal pan? Does it have to be cast iron, or just oven-safe? There’s a HUGE difference and could affect the outcome of the entire thing. I’ve seen several people ask this question, but alas…..no answers yet. [email protected] Please let me know what the magic answer is, coz my husband saw this and is literally chewing my arm off so I will get up and start making this. I need to know…….(help)……
Paulina on 6.5.2012
Would this work in a different oven safe skillet other than cast iron?
Christy V. on 6.5.2012
Absolutely divine! Didn’t have enough chocolate chips, so I added some raisins and chopped walnuts. My grown son doesn’t usually eat sweet stuff, but he said, “Mmmm. These are good!” If you’re watching your weight, don’t make them. They’re addictive.
Laurie in FL on 6.5.2012
I’m sorry to hear it didn’t work for you Ms.Ann. I just stirred until it melted the sugars; it only took a minute or two. Mine turned out so delicious!
Ms.Ann on 6.4.2012
I have just put the sugars, flour and egg mixture in my trash can. I never was able to get the sugars to melt and form a caramel like consistency. The spoon and fork I used were so “coated” I had to literally scrape the mixture off to wash them. I am a pretty good cook- been cooking for over 65 years. I do not know what I did wrong, or what happened, but I spent a good bit of time and money trying this recipe.
If somebody else can master this, please post it because I want this to work for me.
Heidi K. on 6.4.2012
I made this yesterday at my mother-in-law’s house with my mother-in-law’s 8-inch iron skillet. It turned out delicious! I used chocolate chips which started to melt as soon as I stirred them into the batter which I had let cool for ten minutes instead of five minutes. The effect was chocolate chips and chocolate swirls. I wonder if it would be just as good with less butter. As the cookie finished baking, the butter began to smoke and set off the smoke detector. In spite of making my mother-in-law testy (she hates that smoke detector), she really enjoyed the cookie.
Stephanie on 6.4.2012
Jessica, I just got a brand new cast iron pan at my bridal shower. I was wondering what is your favorite method for seasoning yours?
Heather Clements on 6.4.2012
Holy Guacamole! Looks like Satan’s been hard at work in SOMEone’s kitchen! LOL! Drool is not good for my keyboard! Think I’ll throw in some pecans when I make this.
Donna B. on 6.4.2012
My daughter and I made this Saturday night for our monthly church potluck after church on Sunday. It turned out really nice. However, I would recommend you eat it while hot, with ice cream! It was good later, but it was not warmed up, and without ice cream, and didn’t compare to our warm samples the night before! I made it twice since we were feeding more than just our family. We used milk choc. chips b/c that’s what we had on hand. Delicious and easy.
Honey J. on 6.3.2012
I just made this tonight. I found it online at The Pioneer Woman’s website. I have to say it was as easy as it looks & it came out beautifully. I love to cook in cast iron and appreciate ANY recipe that can be done in 1 pan. Thanks for sharing…and keep on cooking!
Maggie of A Bitchin' Kitchen on 6.3.2012
This looks amazing! Since it’s in a skillet it only counts as eating one cookie, right?
Lindsay on 6.3.2012
Made this today! It is delicious! Very sweet. I have a 10 inch skillet and doubled the recipe and it worked out beautifully. However, instead of doubling the flour I did 1 part flour and 1 part oatmeal. Gave it a little texture. Yum! Thanks for the recipe!
Also, I’m allergic to dairy and I made this with vegan butter and very dark chocolate. Dairy eaters loved it anyways!
Big Martha on 6.3.2012
GREAT JUMPIN JULIWEED! Ima make this NOW!
Llietz on 6.3.2012
Yum! It was delicious!!! So easy!!
I will definitely make again!
Mona on 6.3.2012
Heading to the kitchen now to make this. My mouth is already watering.
Beth on 6.3.2012
Wow! I am very hungry!
Chris Meyer on 6.2.2012
Margot on 6.2.2012
I just made this tonight and it was sooo yummie. Super easy to make and certainly will be making it again!
Kelsy on 6.2.2012
I make a killer brownie version of this. Must try the cookie version. Om nom nom.
CQ on 6.2.2012
Ahhh, it’s a blondie with chocolate chips, baked and mixed in the same vessel. Not a bad idea!
Christina @ This Woman Cooks! on 6.2.2012
Wish I had this for breakfast!
Travis Cotton on 6.2.2012
Interesting. Im pretty sure my 6 year old would draw blood on anyone trying to get a piece of this lol.
Kayla on 6.2.2012
oh my gosh… no words for this!!
Tracy on 6.2.2012
We have a restaurant here that has had these on the menu for years – called a pazookie – they have many flavors, and they are all delicious.
Carina on 6.1.2012
Wow! That looks delish! I can’t wait to try it……YUMMO! Wait I think I’m drooling!
Elizabeth Turner on 6.1.2012
Update – It is delish! : )
Elizabeth Turner on 6.1.2012
In my oven right now! – Except all I had was the white chocolate chips. I’m sure it will be just as good!
Susan on 6.1.2012
Wow! I saw my mini-marshmallows beside the chocolate as I was making this so threw some in…Chewy and Delicious
kiki on 6.1.2012
collective sigh from the posters
Jaime on 6.1.2012
OH my stars I HAVE got to try this!!! Makes my mouth water just looking at it. Now if i just wouldn’t have eating that big ole chocolate bar already, I’d have all the ingredients!
Shoshanna on 6.1.2012
A personal trainer recommending to the world this kind of high carb, high sugar eats has got to be ensuring job security! LOL!
Judi on 6.1.2012
I bought a cast iron skillet after seeing this recipe–then I made the cookie! The skillet I purchased was a 10 1/4″ and I used the recipe as written. It WAS delicious! The fragrance of melting butter and sugar was divine! YUM!
Nancy Klune on 6.1.2012
Looks and sounds wonderful. I wish you had shown a slice of it though.
Maria on 6.1.2012
WOW!! This is insane and so beautiful!! I can’t wait to try!!
Lauren on 6.1.2012
Wow. Just wow.
Samma on 6.1.2012
Holy crap. I don’t care that it’s 5 AM. I’m going out right NOW and getting the few things I’m missing for this. This will be amazing for when my partner comes home from work!
Jodi on 5.31.2012
This is as good as it looks, it was dessert tonight! I made it in a skillet that measures close to 11″, we did double the recipe, but next time I will try 1.5. It was so thick we had to peel the top layer off that baked first and put it back in the oven to bake longer. The mixing in the skillet was super easy.
Nicole Dyan on 5.31.2012
What size skillet did you use? I only have a 10 inch so I’m thinking I maybe need to 1.5 this recipe?
JENNIFER D. on 5.31.2012
OK, my B’Day is next week so anyone planning on making this cookie please give me a call………………….I’ll come running………………I will even bring the vanilla ice cream and maybe even some chocolate syrup to drizzle over the cookie and ice cream ! Go big or go home I always say. Oh, and being a true Southern gal I will bring the cast iron skillet if you need one ! Have several !
Grammanita on 5.31.2012
OK…whatever insane, crazed, maniacal loonatic who invented this thing should be locked up immediately…..in my kitchen….for the health and safety of of everyone but ME!!! Seriously, I know what I’ll be doing this weekend. Many blessings, all