If you're a chocolate lover, you're in the right place. This double chocolate cookie skillet is OUT OF THIS WORLD delicious. It has crisp edges but a gooey center. It's best enjoyed warm and topped with ice cream.
Double chocolate cookie skillet
This giant cookie skillet is super fudgy, packed with chocolate chips and has a gooey warm center. But let me back up - what even is a skillet cookie? A cookie skillet is basically a cookie recipe that you bake in a cast iron pan, pie dish, etc. Why do this? There are a few reasons.
- It's easier. There is no need to chill the dough because you don't have to worry about it spreading since it bakes in a perfectly contained dish. No need to roll out the dough so your hands do not get dirty, and you don't have to worry about making them all the same size. No need to worry about turning the pan of cookies half way through so they get an even bake. I think I am convincing myself to never make cookies ever again...
- Gooey center. With a cookie skillet, it is much easier to achieve crispy edges and a gooey delicious center. I don't think I need to do anymore explaining on this point.
- Spoon ready. With a cookie skillet, you can just eat it with a spoon. No worries about greasing up your hands, it is ready to go with a spoon the minute it gets out of the oven. Plus, this makes it easier to top with ice cream, which we obviously need to do.
Here is your shopping list:
- All purpose flour
- Cocoa powder
- Baking soda
- Unsalted butter
- Brown sugar
- Granulated sugar
- Vanilla extract
- Chocolate chips
Shop this post
Other cookie recipes you may like
- Brownie Marbled Chocolate Chip Cookies
- Chocolate Stuffed Sandwich Cookies
- The Best Gluten Free Chocolate Chip Cookies
Double Chocolate Cookie Skillet
- 2 ½ cups (313 grams) all purpose flour
- ½ cup (40 grams) cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (226 grams) unsalted butter melted
- 1 ½ cups (300 grams) brown sugar
- ½ cup (100 grams) granulated sugar
- 2 eggs room temperature
- 1 tablespoon vanilla extract
- 2 cups (360 grams) chocolate chips plus more for topping
- Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius) and grease an 8 or 9-inch skillet. You can also use a pie dish. Set aside.
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- In a separate bowl, whisk together the melted butter, brown sugar and granulated sugar until combined. Add the eggs and vanilla extract and whisk until smooth and combined.
- Add the dry ingredients and fold together until a dough forms. Add the chocolate chips and fold together until fully incorporated throughout the dough.
- Press the dough into the prepared skillet and top with more chocolate chips. Bake for 25-27 minutes until the edges are set and slightly crispy. A toothpick inserted into the center should come out with a few moist crumbs.
- Let cool for five minutes then enjoy warm topped with ice cream. Or let cool until room temperature and enjoy.