Smoky Chocolate Skillet Cookies

Cast-iron heat turns cookie dough into a gooey, shareable centerpiece with crisp edges. A whisper of smoked paprika and chipotle deepens dark chocolate chunks for a dessert that nods to backyard smoke without leaving the kitchen.

Serves 8 · 15 min prep · 22 min cook

Estimate for one serving

• 420 cal
• 6g protein
• 52g carbs
• 22g fat
• 3g fiber

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Ingredients

• 3/4 cup unsalted butter
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• 1 3/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 3/4 tsp fine sea salt
• 1/2 tsp smoked paprika
• 1/8 tsp chipotle powder
• 1 1/4 cups dark chocolate chunks
• 1 tsp flaky sea salt for finishing
• 1 pint vanilla ice cream for serving

Instructions

1. 1Place a 10-inch cast-iron skillet in the oven and preheat to 350°F so the pan is hot when the dough goes in. Melt the butter in a large microwave-safe bowl until just liquid, then whisk in both sugars until glossy and combined.
2. 2Whisk in the eggs one at a time, then the vanilla, until the mixture looks thick and smooth. In a separate bowl, whisk flour, cocoa, baking soda, fine salt, smoked paprika, and chipotle powder.
3. 3Fold the dry mixture into the butter mixture with a spatula just until no dry streaks remain; the dough will be thick and fudgy. Stir in most of the chocolate chunks, reserving a handful for the top.
4. 4Carefully remove the hot skillet from the oven using thick mitts and add a thin swipe of butter if the pan looks dry. Scrape the cookie dough into the center and press it into an even layer reaching the edges.
5. 5Dot the surface with the reserved chocolate chunks and return the skillet to the oven. Bake 18 to 22 minutes until the edges are set and slightly crackly while the center still looks soft and underdone.
6. 6Cool the skillet on a wire rack for 10 minutes so the cookie firms enough to slice but stays gooey in the middle. Sprinkle flaky sea salt over the warm top.
7. 7Scoop into wedges straight from the pan and serve warm with vanilla ice cream melting into the smoky chocolate. For backyard service, set the skillet on a trivet with spoons so guests can dig in family-style.
8. 8Leftover wedges reheat beautifully in a 300°F oven for 5 minutes or a few seconds in the microwave to restore the molten center.