This double chocolate skillet cookie is warm, gooey, and utterly irresistible. It’s a decadent dessert that’s perfect for sharing with loved ones.
Picture a super chocolatey cookie loaded with melty chocolate chips and nestled in a cast iron skillet.
The edges are perfectly crisp, while the center remains soft and fudgy.
Serve it warm, straight from the oven, with a scoop of cream for extra deliciousness. Yum!
Why You’ll Love This Double Chocolate Skillet Cookie
Impossibly Decadent: This recipe offers an indulgent chocolate experience. It’s a rich, luxurious dessert guaranteed to satisfy even the most intense chocolate cravings.
One-Pan Wonder: Using a cast iron skillet simplifies the baking process and cleanup. Ideal for those who love effortless yet impressive desserts.
Crowd-Pleaser: The large size of this skillet cookie makes it perfect for sharing at gatherings or family dinners. This skillet cookie is a fun, interactive dessert experience that brings people together.
Customizable Creation: This versatile recipe allows for easy modifications. Add nuts, different types of chocolate chips, or a swirl of peanut butter to make it your own.
Ingredients
- Dutch-Process Cocoa Powder: Essential for a deep, rich chocolate flavor. You can also use unsweetened cocoa if that’s all you have.
- Unsalted Butter: Browned unsalted butter adds a nutty aroma and a velvety texture to the skillet cookie.
- Brown & Granulated Sugar: Brown sugar brings a caramel-like sweetness and moistness, while granulated sugar helps the edges crisp up.
- Large Egg & Yolks: Provide structure and moisture to the cookie dough. Use room-temperature eggs for the best texture.
- Vanilla Extract & Espresso Powder: Vanilla adds a hint of sweetness and enhances the overall flavor profile. Espresso boost the chocolate taste.
- All-Purpose Flour: Provides structure and texture.
- Baking Soda: Baking soda helps the cookie rise and gives it a light, airy texture.
- Salt: Balances sweetness and adds depth and complexity to the flavors in the skillet cookie.
- Semisweet Chocolate Chips: Mix some into the dough and use some for topping to double the chocolatey goodness.
How to Make Double Chocolate Skillet Cookie
Studded with melty semisweet chocolate chips throughout and on top, each bite of this skillet cookie is a chocolate lover’s dream come true.
And even with the added luxury of browned butter, it’s a breeze to whip up.
1. BROWN: Melt the butter in a medium saucepan over medium heat until golden and nutty. Let cool slightly.
2. PREHEAT: Set the oven to 350°F. Butter a 12-inch cast iron skillet generously.
3. MIX: Combine the browned butter, brown sugar, and granulated sugar in a large bowl. Beat until smooth, then blend in the egg, yolks, and vanilla extract.
4. SIFT: In a separate bowl, sift the cocoa powder, flour, baking soda, and salt. Stir in the espresso powder.
5. COMBINE: Add the dry ingredients to the wet mixture and stir gently. Fold in 1 cup of chocolate chips.
6. BAKE: Spread the dough into the skillet evenly. Bake for 30-35 minutes.
7. SERVE: Sprinkle remaining chocolate chips on top after baking, cool for 10-15 minutes, then serve with ice cream. Enjoy!
Tips For the Best Double Chocolate Skillet Cookie
I’ve been dreaming of making this indulgent treat for a while now, and let me tell you, it did not disappoint.
It’s super rich and fudgy but not overly sweet. However, if you want it sweeter, you could swap in milk or white chocolate chips.
Need a few more tips? I’ve got you covered.
- Use quality chocolate. I’m talking cocoa powder and the chocolate chips. Ghirardelli or Guittard are fantastic options.
- Brown the butter. Seriously, it makes this dessert pop!
- Avoid overmixing. Stir the dry ingredients into the wet ingredients byhand until just combined to prevent a tough texture.
- Skillet options. It goes without saying, but be sure your skillet is oven-safe. I prefer cast iron for the best, most even bake.
- Underbake slightly. Remove the skillet cookie from the oven when somewhat underdone to ensure a gooey, fudgy center. It will continue to bake while cooling.
- Cooling time. As tempting as it is, if you dive right in, it’ll burn your mouth and be pretty raw. So, let it cool and set for at least 10 minutes.
- Mix-ins and variations. Add mix-ins like pretzels for a salty-sweet contrast or pecans for added crunch and flavor. Use white chocolate, butterscotch, dark chocolate, or mint chips for a yummy twist.
- Topping ideas. Top with your favorite ice cream for a classic pairing. Or add chocolate sauce, caramel, Nutella, or whipped cream for extra indulgence.
How to Store
Skillet cookies are the perfect dessert to dive into with friends and family, everyone armed with a spoon and ready to dig in.
Plus, there’s something so comforting and nostalgic about a good old-fashioned chocolate chip cookie, don’t you think?
They’re best enjoyed warm from the oven, but if you happen to have leftovers, here’s how to store them:
To Store: Wrap the leftovers or transfer to an airtight container. Refrigerate for 5-6 days*.
To Freeze: Wrap cooled leftovers in plastic wrap, then place them in a freezer-safe bag. Freeze for 3 months and thaw at room temperature before serving or reheating.
To Reheat: Warm individual slices in the microwave for 15-20 seconds. Or place the entire skillet in a preheated 350°Fahrenheit oven for 5-10 minutes.
*Note: If the leftovers had ice cream from serving, they should be consumed within 2-3 days.
More Thick & Indulgent Cookie Recipes to Try
Red Velvet Sandwich Cookies
Pizookie
Frosted Sugar Cookie Bars
Chocolate Chip Cookie Cake
Double Chocolate Skillet Cookie
8
servings15
minutes35
minutes677
kcalThis rich and chewy double chocolate skillet cookie features nutty browned butter, dark cocoa, and melty chocolate chips, all baked to gooey perfection.
Ingredients
1 cup unsalted butter
1 1/2 cups brown sugar, packed
1/2 cup granulated sugar
1 large egg + 2 egg yolks, room temperature
1 tablespoon vanilla extract
1/2 cup Dutch-process cocoa powder
2 cups (240g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons espresso powder, optional
1 1/4 cups semisweet chocolate chips, divided
Instructions
- Melt the butter in a medium saucepan over medium heat. Cook, swirling the pan occasionally, until the butter turns golden brown and smells nutty (about 5-7 minutes). Remove from the heat and let cool slightly.
- Preheat the oven to 350°Fahrenheit. Generously butter a 12-inch cast iron skillet.
- Add the browned butter, brown sugar, and granulated sugar to a large bowl. Beat until well combined and smooth. Blend in the egg, yolks, and vanilla extract.
- Sift the cocoa powder, flour, baking soda, and salt into a separate bowl. Add to the wet ingredients with the espresso powder and stir gently by hand until about halfway combined.
- Add 1 cup of chocolate chips and stir until just combined and no streaks of flour are visible.
- Press the cookie dough evenly into the skillet and bake for 30-35 minutes until the edges are set and the center is slightly underbaked. The cookie will continue to set as it cools.
- Immediately sprinkle the remaining chocolate chips over the top. Cool for 10-15 minutes before serving warm with ice cream. Enjoy!
Notes
- Use high-quality chocolate and cocoa for the best flavor.
- Slightly underbake the cookie for a gooey, fudgy center. But be sure to let it cool before serving or it’ll seem raw.
- It goes without saying, but be sure your skillet is oven-safe. I prefer cast iron for the best, most even bake.