The short version
An egg-free, shareable stovetop cookie with crisp edges and chocolate chunks. Serves 4 · estimated 28 minutes including prep and 5 minutes resting. A small skillet, a lid and very low heat are essential; a large skillet or strong burner can burn the base before the dough sets.
Why you’ll love this skillet chocolate chunk cookie
- A complete methodMeasured ingredients, practical equipment and clear cooking cues.
- Desserts in 30 MinutesAn egg-free, shareable stovetop cookie with crisp edges and chocolate chunks.
- Know before you startA small skillet, a lid and very low heat are essential; a large skillet or strong burner can burn the base before the dough sets.
Ingredient notes
Exact amounts are in the recipe card below. Here’s what matters when you shop:
Before you shop. A small skillet, a lid and very low heat are essential; a large skillet or strong burner can burn the base before the dough sets.
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Skillet Chocolate Chunk Cookie
An egg-free, shareable stovetop cookie with crisp edges and chocolate chunks.
- Prep
- 7 min
- Cook
- 16 min
- Rest
- 5 min
- Total
- 28 min
- Serves
- 4
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Equipment
- 18–20 cm nonstick skillet with lidSee our pick →
- Mixing bowlsSee our pick →
Instructions
-
Mix
Beat softened butter and sugar with a spoon. Stir in milk and vanilla, then flour and baking powder, and finally chocolate. Do not taste uncooked dough.
-
Shape
Press into a cold 18–20 cm nonstick skillet in an even layer about 1 cm thick. Cover with a lid.
-
Cook gently
Cook on the smallest burner over very low heat for 14–16 minutes until the top is set with no wet flour dough and the edge is firm. Rotate the pan occasionally. If needed, continue over low heat until cooked through.
-
Rest
Remove from heat and stand uncovered for 5 minutes to firm. Serve warm in wedges; the stovetop version will have a pale top.
Recipe notes
- Timing: A small skillet, a lid and very low heat are essential; a large skillet or strong burner can burn the base before the dough sets. Preparation, preheating and any rest explicitly stated in this method are included in the total estimate. Follow doneness and package directions if they require longer.
- Recipe status: Newly authored for this collection and not yet kitchen-tested. Cooking times are estimates.
- Recipe-page cover: A text recipe card. The Pinterest pin uses an AI-generated editorial food illustration in the style of the earlier collection, not a photograph of a kitchen-tested dish.
- Nutrition: Not calculated for this recipe.
- Resting: 5 minutes are included in the total, separately from prep and cooking.
Nutrition has not been calculated for this recipe.
Equipment for this recipe
Check the equipment list before starting. Appliance size and power can affect cooking time.
Easy variations
- Cinnamon cookie: Add ¼ teaspoon cinnamon with the flour.
- Larger batches: Scale ingredient quantities with the serving controls. Use sufficient pan or basket space and allow more time for extra batches; instruction text describes the base batch.
How to store and reheat
- For this recipe: Refrigerate covered leftovers for up to 3 days.
- Chill promptly: Refrigerate perishable food in shallow covered containers at 40°F / 4°C or below within 2 hours, or 1 hour above 90°F / 32°C. Follow the shorter storage period stated above or on an opened ingredient; previously cooked ingredients keep their original storage deadline.
- Reheating: If reheating cooked leftovers, heat the portion thoroughly to 165°F / 74°C. Keep cold toppings separate. Follow any stricter package directions.
Frequently asked questions
What should I know before making skillet chocolate chunk cookie?
A small skillet, a lid and very low heat are essential; a large skillet or strong burner can burn the base before the dough sets.
Can I make it ahead?
Refrigerate covered leftovers for up to 3 days.
Has this recipe been kitchen-tested?
Not yet. This is a newly authored recipe with estimated timing. Check the stated doneness, safe internal temperatures where given, and ingredient package instructions.