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!

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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