Can you tell we’re on a chocolate kick over here? Last week it was this gorgeous chocolate sheet cake, and now it’s this heavenly double chocolate chip skillet cookie. You know we love our healthy recipes, but how in the world can we deny all this decadence?
To tell you the truth, I don’t know if it’s really correct to call this a cookie.
Yes, I adapted it from my chai chocolate chip cookie recipe and, yes, it’s baked in a cast iron pan like other skillet cookies. But it’s texture and taste is very very similar to a fudgy brownie.
So, it’s a skillet-baked cookie brownie. Go figure.
Whether it’s a technically a cookie, a pie, or a cobbler, it’s damn delicious. I’m talking a rich, intensely chocolate-y and fudgy dessert here! Sure to make the chocolate lover in your life swoon. And if that’s you, well, prepare to swoon.
You’ll love the simplicity of this dessert: using melted butter means no mixer needed. Yaaaay! It’s the perfect little thing to satisfy those pesky chocolate cravings.
What is a skillet cookie
As the name suggests, it’s simply a big cookie baked in a skillet.
So, instead of spooning balls of cookie dough onto a sheet pan and baking in batches, you can make this dessert in one go.
When it’s finished, you can top it with ice cream or chocolate drizzles and slice it into sections or eat it straight from the pan with a spoon.
Ingredients for double chocolate chip skillet cookie
We love us a simple ingredient list. Here goes:
- All purpose flour: The basic flour for structure.
- Dutch-processed cocoa powder: For the chocolate flavor. Please use Dutch-processed, as I’m not sure if natural cocoa powder would yield as rich of a flavor.
- Baking powder: Our leavening agent.
- Salt: To balance the sweetness.
- Unsalted butter: We’ll melt it on the stove top then cream it with sugar.
- Dark brown sugar: For a soft cookie and slightly caramel-y taste.
- Granulated sugar: To add a little crispiness.
- Vanilla extract: Flavor booster.
- Eggs & egg yolk: The extra egg yolk helps give a chewy, goeey texture.
- Milk: We only need about a tablespoon.
- Chocolate chips: Use semi-sweet chocolate chips, because this recipe cannot get enough chocolate!
What size skillet you’ll need
This recipe calls for a 10 inch, oven-safe cast iron skillet. I’m sure you could use a 9 inch; the cookie would just be thicker.
I use my Lodge pan, which I found at a local Walmart a couple months ago for just under $20.
How to make this skillet cookie from scratch
- Grease your cast iron skillet with cold butter.
- On the stove-top, heat butter until melted. Remove from heat and transfer to a large mixing bowl. Let the butter cool slightly. While it cools, whisk together flour, cocoa powder, and baking powder in a separate bowl. Then, cream the butter and sugars together by beating the mixture with a rubber spatula until it forms a slightly thick, golden-brown paste. Stir in vanilla, then beat in the eggs and the egg yolk one by one until completely incorporated.
- Add 1/3 cup of the dry mixture at a time to the batter, folding gently with a spatula. Fold until just combined, then fold in the chocolate chips. Spoon the batter into the prepared skillet, smooth the top, and cover it with plastic wrap so it can chill in the refrigerator for at least an hour. Don’t skip the chilling.
- Bake in a preheated oven at 325 degrees F for about 25-30 minutes. The edges should look crisp while the center looks just slightly set. Remove from the oven and let cool on a wire rack.
How to serve a double chocolate chip skillet cookie
Okay, hear me out: you can’t just dig it into this immediately.
I know, I know, it’s a total bummer, but hazme caso.
This cookie is incredibly soft and fudgy when it just comes out of the oven, so it’s not ready to be torn into just yet. It will continue to cook in the skillet, but you’ll need to let it cool for at least an hour before digging in.
Also, if you want to serve this in slices, it’s actually best to let it cool overnight. Otherwise, it’s practically impossible to get a nice, clean, fudgy slice.
Besides, the reward for your patience is this incredibly decadent dessert, which you can take to the next level by topping with your favorite vanilla ice cream. It’s true what they say: patience is a virtue.
I’m hoping you’ll love this as much as I do. My nephews adore it too; they always get so excited when they see that I’m making it. And they always request seconds and thirds.
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Double Chocolate Chip Skillet Cookie
- 2 cups (240 grams) all purpose flour
- 1 cup (96 grams) unsweetened Dutch-process cocoa powder
- 1 teaspoon (4 grams) baking powder
- 1/2 teaspoon salt
- 1 and 1/2 cups (3 full sticks) unsalted butter
- 1 cup and 2 tablespoons dark brown sugar packed
- 1/3 cup and 2 tablespoons granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs room temperature
- 1 egg yolk room temperature
- 1 tablespoon milk room temperature
- 1 cup semisweet chocolate chips
- Grease a 10 inch cast iron skillet with cold butter, set aside. On medium heat on the stovetop, heat unsalted butter until completely melted, stirring occasionally. Transfer butter to a large mixing bowl and let sit for a few minutes to cool.
- While the butter cools, add flour, cocoa powder, and baking powder to a separate bowl. Whisk together to combine.
- Cream together cooled butter with salt, along with granulated and dark brown sugar by beating the mixture with a rubber spatula until it forms a slightly thick, golden-brown paste. Stir in vanilla extract, then beat in the eggs and the egg yolk one by one until completely incorporated into the batter.
- Add about 1/3 cup of the dry mixture to the liquid mixture at a time, folding gently with a spatula. Add until dry mixture is finished. Fold until just combined. Do not overmix. Fold in chocolate chips, then spoon the dough into the skillet and smooth with a spatula. Cover with plastic wrap and chill in the refrigerator for at least an hour.
- Once dough has chilled, preheat oven to 325 degrees F. Bake for 25-30 minutes, or until the edges are crisp and completely cooked while the center remains just set. The center will look underdone, but the cookie will continue to cook while in the hot skillet. Remove from the oven and let cool on a wire rack completely before serving.
- Nutrition facts are only an estimate.