Double Chocolate Skillet Cookie
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Grab some spoons and dig in – this warm and fudgy skillet cookie will delight kids and adults alike.
A skillet cookie is just what it sounds like: a giant warm cookie baked in a cast iron or nonstick pan. Sometimes it’s called a pizookie, or cookie in the shape of a pizza. Skillet cookies are typically made from chocolate chip cookie dough, but this fudgy version is almost brownie-like. You can whip up the batter in 15 minutes in a single bowl, pop it in the oven, and 35 minutes later you’ll have a fun dessert that will delight all ages. To serve, plunk a few scoops of ice cream in the center, set the skillet on the table, hand out spoons, and dig in. Warm from the oven, the cookie will be soft and gooey in the center and crisp on the edges. If you’d like it firmer, you’ll need to let it cool a bit longer — about 45 minutes — but it’s hard wait that long!
Feel free to play with the recipe. You can swap the semisweet chocolate chips with milk chocolate chips or chocolate chunks, toss in a handful of pecans, walnuts, toffee chips, or peanut butter chips, or add a teaspoon of espresso powder along with flour for a more intense chocolate flavor. A cast iron pan is ideal for a skillet cookie and makes the nicest presentation. The recipe is loosely adapted from Martha Stewart.
“Fantastic skillet cookie! The flavor is super chocolatey without being overwhelmingly dark, and it has such a great texture.”
What You’ll Need To Make A Double Chocolate Skillet Cookie
- Butter: Provides richness and flavor to the cookie, contributing to its moist texture.
- Light-Brown Sugar: Adds sweetness and moisture to the dough, resulting in a soft and chewy texture. When measuring brown sugar, always pack it tightly to eliminate air pockets.
- Large Eggs: Act as a binding agent, helping to hold the ingredients together while also adding moisture and structure to the cookie.
- Vanilla Extract: Enhances the overall flavor profile with its warm and aromatic notes.
- Baking Soda: Acts as a leavening agent, helping the cookie dough rise.
- All-Purpose Flour: Forms the base of the cookie dough, providing structure and stability.
- Dutch-Process Cocoa Powder: Adds a rich and intense chocolate flavor to the cookie dough, contributing to its double chocolate goodness.
- Semisweet Chocolate Chips: Infuses the cookie dough with pockets of melted chocolate, creating a rich, indulgent flavor in each bite.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Preheat the oven to 350°F and set an oven rack in the middle position. In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and sugar on medium speed for 3 minutes, or until light and fluffy.
Scrape down the sides and bottom of the bowl as necessary. Add the eggs and vanilla.
Beat for 1 minute more. Scrape down the bowl, then add the baking soda and salt.
Beat briefly until evenly combined, then add the flour and cocoa powder.
Beat on low speed until evenly combined. Reserve 1/4 cup of the chocolate chips and add the rest to the batter.
Mix on low speed until the chocolate chips are evenly distributed throughout the dough, then transfer the batter to an ungreased 10-inch cast iron or ovenproof nonstick skillet; smooth the top with a spatula and sprinkle the reserved chocolate chips over top.
Bake until puffy and set, about 35 minutes.
Let cool for 15 to 20 minutes, then cut into wedges and serve with ice cream. Alternatively, top the skillet cookie with a few scoops of ice cream and set it on the table with spoons for everyone to dig in. Cover leftovers with aluminum foil and store at room temperature for up to 3 days.
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Double Chocolate Skillet Cookie
Grab some spoons and dig in – this warm and fudgy skillet cookie will delight kids and adults alike.
Ingredients
- 1½ (¾ cup) sticks unsalted butter, softened
- 1½ cups (packed) light-brown sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off with knife
- ¼ cup Dutch-process cocoa powder, sifted
- 1½ cups semisweet chocolate chips
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and sugar on medium speed for 3 minutes, or until light and fluffy. Scrape down the sides and bottom of the bowl as necessary. Add the eggs and vanilla, and beat for 2 minutes more. Scrape down the bowl. Add the baking soda and salt and beat briefly until evenly combined. Add the flour and cocoa powder and beat on low speed until evenly combined. Reserve ¼ cup of the chocolate chips and add the rest to the batter. Mix on low speed until the chocolate chips are evenly distributed throughout the dough.
- Transfer the batter to an ungreased 10-inch cast iron or ovenproof nonstick skillet (see note); smooth the top with a spatula and sprinkle the reserved chocolate chips over top. Bake until puffy and set, about 35 minutes. Let cool for 15 to 20 minutes, then cut into wedges and serve with ice cream. Alternatively, top the skillet cookie with a few scoops of ice cream and set it on the table with spoons for everyone to dig in. Cover leftovers with aluminum foil and store at room temperature for up to 3 days.
- Note: If you don’t have a 10-inch cast iron skillet, an oven-safe nonstick skillet will work too, but be careful not to scratch the surface when slicing/serving. You could also use a stainless steel pan lined with parchment paper.
Nutrition Information
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- Per serving (12 servings)
- Calories: 454
- Fat: 25g
- Saturated fat: 15g
- Carbohydrates: 58g
- Sugar: 39g
- Fiber: 3g
- Protein: 5g
- Sodium: 238mg
- Cholesterol: 77mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Love this recipe. Just minor update: increased to 1/3 cup for baking cocoa powder and 2 teaspoons pure vanilla extract. (wrapped in parchment paper, placed in airtight bowl or ziplock, stores well in refrigerator.)
Hi Jenn, This skillet cookie is so delicious and so easy! Thank you!
Any reason why I can’t use a 10″ springform and should I line it with parchment? Thanks!
I think a 10 inch springform would be fine to use. I don’t think it’s necessary to line it with parchment but if you’d like to, it would be fine for extra insurance. I’d love to hear how it turns out!
Hi Jenn
Just to let you know I made this recipe in the 5 inch cast iron frying pans and everyone loved it, wonderful recipe. It was definitely a Jenn dinner, I made your roasted pepper salad, roasted asparagus, scallops in lemon butter (I added halibut too) and your roasted beet salad to start. You got rave reviews on all of the dishes. Thanks so much!
Yay — glad to hear everything came out well (and I’m flattered that you used so many of my recipes)! 💗