Warm Chocolate Chunk Cookie to Share

Recipe from my new book, Skillet Love, available October 29, 2019!

This warm skillet dessert brings everyone to the table. Even if they don’t love dessert, they will want a spoonful of this big, ooey-gooey cookie. Make sure not to over-cook. The edges should be crispy but the center still soft and spoonable.

I like to use a mixture of chocolate in this recipe - semisweet chocolate chips as well as chopped bittersweet chocolate. It is that nice mixture of sweet and not-so-sweet that keeps this dessert interesting. And toss on chopped walnuts or pecans before baking - whatever you’ve got. The ice cream? Vanilla, buttermilk, or even caramel. You can’t go wrong!

WARM CHOCOLATE CHUNK COOKIE TO SHARE:

1 cup (2 sticks) unsalted butter
3/4 cup firmly packed dark brown sugar
3/4 cup granulated sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
10 ounces bittersweet chocolate chunks
1/2 cup coarsely chopped walnuts or pecans
Vanilla ice cream, for serving

1. Preheat the oven to 375 degrees F.

2. Melt the butter in a 12-inch cast-iron skillet over low heat. Turn off the heat. Stir both sugars into the melted butter. Fold in the eggs and vanilla.

3. In a small bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the butter-sugar mixture and stir until smooth. Fold in the chocolate chips and chocolate chunks. Run a wet paper towel around the edges of the pan to clean them up. Scatter the nuts over the top of the batter.

4. Place the skillet in the oven and bake until the edges are lightly browned and the center is still a little soft to the touch, 25 to 30 minutes. Remove the pan from the oven. Serve warm with vanilla ice cream.