Chocolate Cookie Skillet Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Lightly grease a 10- to 12-inch ovenproof skillet with 1 teaspoon of butter or neutral oil, or line with a piece of parchment large enough to cover the bottom and come up the sides.

Melt butter

Melt 8 tablespoons unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in 20–30 second bursts until fully melted. Let cool slightly (2–3 minutes).

Combine sugars and wet ingredients

In a large mixing bowl, whisk together 1 cup granulated sugar and 1/2 cup packed light brown sugar. Whisk in the slightly cooled melted butter until combined, then whisk in 1 large egg, 1 large egg yolk, and 2 teaspoons vanilla extract until smooth and glossy.

Mix dry ingredients

In a separate bowl, sift or whisk together 1 1/2 cups all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly distributed.

Combine wet and dry

Fold the dry ingredients into the wet mixture with a spatula, mixing just until no streaks of flour remain. The dough will be thick and slightly fudgy.

Add chocolate

Fold in 1 cup semisweet chocolate chips and 1/2 cup dark chocolate chunks evenly through the dough, reserving a few tablespoons of chips or chunks to press on top if desired.

Transfer to skillet

Spoon the cookie dough into the prepared skillet and use an offset spatula or back of a spoon to spread it into an even layer, leaving the center slightly thinner than the edges so it bakes evenly. Press the reserved chocolate pieces onto the top.

Bake

Bake in the preheated 350°F (175°C) oven for 20–26 minutes, until the edges are set and starting to pull away from the skillet but the center still looks slightly underbaked and glossy. For a more set center, bake 2–4 minutes longer, checking frequently.

Rest

Remove the skillet from the oven and let the cookie rest on a wire rack for 8–10 minutes. The residual heat will finish cooking the center while keeping it gooey.

Scoop or layer about 1 to 2 generous scoops (approximately 1/2 cup each) of Tillamook vanilla ice cream onto the warm cookie in the skillet. If serving family-style, place bowls and spoons at the table and let diners serve themselves.

Optionally sprinkle about 1/4 teaspoon flaky sea salt over the ice cream and cookie to heighten the chocolate flavor. Serve immediately while warm.

Leftovers: cover the skillet tightly and store at room temperature for up to 1 day. Rewarm individual portions in a microwave for 15–25 seconds before adding ice cream.