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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Dude, this is spectacular!!!! Awesome bro! Served this to my surfer buds and it was a HIT!!!!! Thanks Jenn!
Hi Jenn
This looks delicious. I’d like to make this for company using 5 or 6 inch cast iron frying pans (1 per couple). Would either size work for this recipe? Thank you for always answering my questions and so quickly!❤️
Hi Cindy, Either size will work, but I’d go with the 5-inch for individual servings. The cook time will be a bit less, so just keep an eye on them. I’d love to know how they turn out!
Perfect crowdpleaser dessert to bring to a party. No-fuss prep, looks amazing and tastes incredible – more brownie than cookie. I prepped it in the morning, wrapped the skillet and refrigerated it, then brought it ready to bake to our friend’s so we could have it just-baked. Vanilla ice-cream was the cherry on top. Thank you Jenn!!
I only used half the amount of chocolate chips and added a bunch of raisins instead for a bit of a fruity touch. Worked really well.
I don’t have a 10 inch skillet. Can i make these individual with 5 inch ramekins? Or my other thought is to use my springform pan.
Can’t wait to try these.
I think a springform pan would work. Please LMK how it turns out in a springform!
Hi Jen. We love your recipes!
Looks like you normally use Land O Lakes butter. Is there a specific reason? We bake with unsalted and cook/spread with salted as my husbands preference. Normally Tillamook brand but switch it up occasionally. Just curious about the LOL brand..,.is there more fat content or something?
Kristy
Hi Kristy, so glad you like the recipes! There’s no specific reason I use Land O Lakes — it’s just the brand I’m in the habit of buying. 🙂
Would dark chocolate chips be too chocolaty?
Hi Erena, they’re perfectly fine to use. Enjoy!
Will this work in a 12 inch skillet? That is the size I have.
Hi Randi, It will be too thin. You could use a 9-inch square baking pan if you have one.
Fantastic skillet cookie! The flavor is super chocolatey without being overwhelmingly dark, and it has such a great texture. Thanks!
This skillet cookie is amazing! Since I don’t have cast iron I baked in my 11 inch pampered chef stoneware baking dish for 30 minutes. It looked exactly like yours. Just curious should it be molten in the center? Hard to tell when it’s done in the center.
Chris
Hi Chris, so glad you enjoyed it! While the center of the cookie may be a little gooey, the intention is for it to be cooked through. (It would be fine, though, if you took it out a little earlier so that it did have a molten center.)
I have a 9 x 13-in stick pan. can I use that instead? I’m on vacation – no cast iron available.
Hi Robyn, I think you could get away with it, but I’d make 1.5 times the recipe. The bake time may be a little different, so keep a close eye on it. Hope you enjoy!