Double Chocolate Skillet Cookie Recipe
If you’re looking for a dessert that delivers pure joy in every bite, the Double Chocolate Skillet Cookie is about to become your new obsession. With a chewy, gooey texture and a luscious double hit of chocolate, this crowd-pleaser comes together with kitchen basics and a single skillet — meaning more deliciousness, less mess. Whether you’re sharing it with friends or sneaking a warm slice for yourself, nothing beats the sheer comfort of diving your spoon straight into this chocolate-filled masterpiece.
Ingredients You’ll Need
What makes this Double Chocolate Skillet Cookie irresistible is the harmony of simple yet essential ingredients. Each component plays a role, creating a balance of flavors and that dreamy soft-baked texture with pops of melting chocolate throughout.
- Unsalted butter (1/2 cup, melted): Gives a rich, buttery base and keeps the cookie tender.
- Granulated sugar (1/2 cup): Adds sweetness and helps create a slightly crisp edge.
- Brown sugar (1/2 cup, packed): Brings moisture and a hint of caramel warmth.
- Large egg (1): Binds everything together for the perfect cookie texture.
- Vanilla extract (1 teaspoon): Enhances the chocolate flavors and aroma.
- All-purpose flour (1 1/4 cups): Provides structure for that classic cookie chew.
- Unsweetened cocoa powder (1/4 cup): Doubles up the chocolate flavor for extra decadence.
- Baking soda (1/2 teaspoon): Ensures just the right lift so your cookie isn’t too dense.
- Salt (1/4 teaspoon): Balances and brightens the sweetness.
- Semi-sweet chocolate chips (1 cup): Melty chocolate puddles in every bite make it irresistible.
- Vanilla ice cream (for serving, optional): The classic finishing touch for the warm skillet cookie experience.
How to Make Double Chocolate Skillet Cookie
Step 1: Prep Your Skillet and Oven
Start by preheating your oven to 350°F (175°C). Give your 9-inch ovenproof skillet a light greasing—just enough to keep the cookie from sticking but not so much that it gets greasy. If your skillet is seasoned, you can even wipe it lightly with a paper towel and a drop of oil. This step ensures a beautiful slide-out finish and easy cleanup later.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together your melted butter, granulated sugar, and brown sugar. Whisk until the mixture looks smooth and slightly glossy, which means your sugars are nicely dissolved. Then, beat in the egg and vanilla extract until everything comes together into a creamy, caramel-hued mixture. This builds the foundation for a moist, flavorful cookie.
Step 3: Whisk Dry Ingredients
Now, grab a separate bowl to whisk your flour, unsweetened cocoa powder, baking soda, and salt. You want these dry ingredients fully combined so your Double Chocolate Skillet Cookie bakes up evenly. Cocoa and flour clumps? No thank you! A quick whisk will prevent any surprise dry pockets in your final cookie.
Step 4: Combine and Add Chocolate Chips
Gradually add the dry mixture to your wet ingredients, stirring just until everything is blended. The dough will look thick and rich. Now comes the best part: fold in the semi-sweet chocolate chips. Don’t overmix—just enough to get even chocolatey distribution while keeping the dough tender. Chocolate in every bite is the goal!
Step 5: Spread and Bake
Using a spatula, spread the dough evenly in your prepared skillet. Aim for a smooth, even layer all the way to the edges for uniform baking. Slide the skillet into the oven and bake for 20 to 25 minutes, watching for set edges and a center that’s still a bit soft. For that gooey, irresistible texture, err on the shorter baking time. Cool for just a few minutes so it’s sliceable but still ooey-gooey in the middle.
How to Serve Double Chocolate Skillet Cookie
Garnishes
For the ultimate finish, top your warm Double Chocolate Skillet Cookie with generous scoops of vanilla ice cream. The way it melts into the chocolatey crevices is pure magic. A sprinkle of flaky sea salt right before serving amplifies both the sweetness and richness, while a scatter of extra chocolate chips or a drizzle of chocolate sauce will send chocoholics over the edge.
Side Dishes
Pair this skillet cookie with a tall glass of cold milk, an espresso shot, or your favorite coffee. Fresh berries or a tangy fruit salad can provide a zippy contrast to all that chocolate decadence. If you serve it for a dinner party, add a few bowls of whipped cream and fresh raspberries on the table for a make-your-own sundae experience.
Creative Ways to Present
Slice the Double Chocolate Skillet Cookie at the table for guests to dig in together—instant coziness and fun! You can also make “cookie wedges” and serve with individual toppings. If you have mini skillets, bake smaller cookies for a personalized touch. Placing the skillet on a wooden board gives a rustic, shareable vibe that always wows at gatherings.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Double Chocolate Skillet Cookie with foil or transfer slices to an airtight container. It’ll stay fresh and chewy at room temperature for up to three days. This means you have easy midnight snack access or dessert ready for tomorrow’s sweet craving!
Freezing
You can freeze individual slices of the cookie (once cooled) in a freezer-safe bag for up to two months. When a chocolate emergency strikes, just grab a slice and reheat—it’ll taste like you baked it the same day.
Reheating
To bring back that gooey magic, warm slices in the microwave for 10–15 seconds, or pop the entire skillet back in a 300°F oven for about five minutes. Add a scoop of fresh ice cream and enjoy the just-baked taste all over again.
FAQs
Can I use a different type Dessert
Absolutely! Try dark chocolate, milk chocolate, or even white chocolate chips for a twist. You could even mix a few types together for an extra layer of chocolate flavor in your Double Chocolate Skillet Cookie.
What if I don’t have a 9-inch skillet?
If you only have an 8-inch or 10-inch skillet, simply adjust your baking time a little—the cookie will be thicker and require a couple more minutes in an 8-inch, while a thin 10-inch version may need to come out earlier. You can also use a cake pan if you don’t have an ovenproof skillet.
Can I make the dough ahead of time?
Yes! You can mix the Double Chocolate Skillet Cookie dough in advance and refrigerate it (covered) for up to 24 hours. When ready to bake, let the dough come to room temperature before spreading in the skillet and baking as usual.
Is this recipe easy for beginners?
Definitely. The instructions are straightforward and mostly involve stirring and spreading; no special techniques required. It’s a perfect recipe for new bakers or those wanting something quick that feels extra special.
How do I know when the skillet cookie is done?
The edges should look set and slightly crisp, while the center will be soft and just a touch gooey. If you like a firmer cookie, leave it in for the longer end of the suggested baking range. Just remember, the Double Chocolate Skillet Cookie sets as it cools, so don’t overbake!
Final Thoughts
The magic of a Double Chocolate Skillet Cookie is in its simplicity and over-the-top chocolate satisfaction. If you’re craving something warm, shareable, and absolutely unforgettable, give this recipe a bake—you might just find yourself making it again and again!
Print
Double Chocolate Skillet Cookie Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the ultimate chocolate lover’s dream with this Double Chocolate Skillet Cookie. A rich, gooey cookie baked in a skillet, perfect for sharing with a scoop of vanilla ice cream on top!
Ingredients
Cookie:
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
For Serving:
- Vanilla ice cream (optional)
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9-inch ovenproof skillet.
- Mix Wet Ingredients: In a bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Beat in egg and vanilla.
- Combine Dry Ingredients: In another bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually add to wet mixture.
- Add Chocolate Chips: Fold in chocolate chips and spread dough in skillet.
- Bake: Bake for 20-25 minutes until edges are set and center is slightly soft.
- Serve: Cool slightly and enjoy warm with optional ice cream.
Notes
- Enhance with flaky sea salt before baking for extra decadence.
- Store leftovers covered at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 27g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
