If chocolate is your love language, you’re in the right place. This double chocolate skillet cookie is calling your name. Grab a spoon and get in there!
If chocolate is your love language, you’re in the right place. This double chocolate skillet cookie is what chocolate dreams are made of. Grab a spoon and get in there!
Double Chocolate Skillet Cookie
OH HI. I know what you’re here for (see above). I’m drooling too, so don’t feel bad about it. Grab yourself a spoon, and well get into this ooey-gooey, indulgent double chocolate skillet cookie à la mode together.
What is a double chocolate skillet cookie?
If chocolate is your love language then you’ve come to the right place. This GIANT chocolate cookie is super fudgy and absolutely loaded with chocolate chips so every warm, gooey bite is even more indulgent than the last. But, I’m getting ahead of myself. If you’ve never had a skillet cookie, allow me to explain it. A skillet cookie is basically a whole batch of cookie dough baked up into one ginormous cookie. I know–it sounds like the best thing ever, and, like..it is.
Ingredients for this double chocolate skillet cookie
I absolutely love this double chocolate skillet cookie recipe because it comes together in under 30 minutes, is made in one bowl, requires no chill time and no repeated scooping and baking like a normal batch of cookies. Plus, you’ll only need 10 ingredients, most of which are pantry staples. Here’s your shopping list:
Unsalted Butter
Brown Sugar
Eggs
Vanilla Extract
Cocoa Powder
Espresso Powder
All Purpose Flour
Baking Soda
Salt
Chocolate
What kind of skillet should you use to make a skillet cookie?
I have to say this, because I have made this mistake in my youth and I don’t want any of you to suffer through the same experience. Not all skillets are oven safe. Some pans are only intended for stove top use, so make sure you double check before popping any ol’ skillet in the oven.
For best results, I recommend using a cast iron skillet. I’ve had this gorg white one for years and plan on cooking in it for the rest of my life. They’re a bit of an investment, but so versatile and durable! And I highly recommend baking your favorite cookie dough in one for the ultimate skillet cookie. Cast iron skillets get nice and hot so you’ll get a firm, crunchy exterior and an ooey-gooey middle.
OH! And don’t forget to butter your cast iron skillet before slapping all that cookie dough in there. It’s always sad when cookies stick. Plus, if your skillet is nice and greased up you’ll get an even crisper edge to perfectly complement that gooey center.
Tips for making the ultimate double chocolate skillet cookie
This double chocolate skillet cookie recipe is actually super simple to make–1 bowl, simple ingredients, throw it all in a skillet and come back in 30 minutes for a heavenly chocolate dessert…BUT, there are always tips and tricks to ensure perfect results. So, without further adieu here they are:
Use high quality chocolate: The key to a good chocolate cookie is using a high quality cocoa powder and chocolate. We love Rodelle’s cocoa powder and usually use Ghiradelli or Guittard chips!
Under bake your skillet cookie Baked goods continue to bake as they cool, so if the double chocolate skillet cookie is fully baked when it comes out of the oven it will be overbaked by the time it’s cool. You’ll want to take it out when it is slightly underdone so that it stays nice and soft with they perfectly gooey center.
Serve with ice cream: I do not need to to explain this.
If chocolate is your love language, you’re in the right place. This double chocolate skillet cookie is calling your name. Grab a spoon and get in there!
If chocolate is your love language, you’re in the right place. This double chocolate skillet cookie is calling your name. Grab a spoon and get in there!
2 Tablespoons butter, room temperature (for buttering the skillet)
1cup unsalted butter, melted
2cups brown sugar, packed
2 eggs, room temperature
1 Tablespoon vanilla extract
2/3cup cocoa powder
2 teaspoons espresso powder (optional)
2cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1cup chocolate chips or chunks
Instructions
Preheat the oven to 350°F and generously butter a 12 inch cast iron skillet allllll over. Set aside.
Place the butter and brown sugar in a stand mixer fit with the paddle attachment. Mix together until smooth and glossy.
Scrape down the sides of the bowl and add the egg and vanilla extract. Mix until combined.
Scrape down the bowl and add the cocoa powder, espresso powder, flour, baking soda and salt. Mix on low speed, gradually increasing to medium. Mix until just combined and no streaks of flour remain.
Fold in the chocolate. Do not over mix!
Transfer the cookie dough into your prepared skillet and pat it down into an even layer all the way to the edges.
Bake at 350°F for 30 to 40 minutes or until the edges are set but the center is still gooey. Allow to cool for 10 minutes before topping with vanilla ice cream and devouring! Enjoy!
I made this last night and it was such a hit! based on a comment by another reviewer, I chose to brown the butter. to make up for the loss in water content in the butter, I poured in a shot of espresso (when mixing the butter & sugar) rather than using espresso powder. can’t wait to make this again! 🙂
made twice before and are amazing!! this last time I browned the butter to get the nutty flavour in and added 2 tbs of miso paste instead of the espresso powder, they worked an absolute wonder together, adds so much depth to the chocolate
I made this for my husband’s birthday dessert after he requested “anything chocolatey” and boy was it a hit. So good that I ended up making it again tonight (3 days later)!!
This recipe is UNREAL!!! Loved it soo much! I halved the recipe so it could fit in my smaller cast iron and its adorable and delicious!! Your blondie bars and this are my new dessert rotation!!
Leave a comment and rate this recipe!
I made this last night and it was such a hit! based on a comment by another reviewer, I chose to brown the butter. to make up for the loss in water content in the butter, I poured in a shot of espresso (when mixing the butter & sugar) rather than using espresso powder. can’t wait to make this again! 🙂
★★★★★
YUM! I’ll have to try this with browned butter next time!
made twice before and are amazing!! this last time I browned the butter to get the nutty flavour in and added 2 tbs of miso paste instead of the espresso powder, they worked an absolute wonder together, adds so much depth to the chocolate
I made this for my husband’s birthday dessert after he requested “anything chocolatey” and boy was it a hit. So good that I ended up making it again tonight (3 days later)!!
★★★★★
Amazing! Especially with vanilla caramel swirl ice cream. We Loved it.
★★★★★
This recipe is UNREAL!!! Loved it soo much! I halved the recipe so it could fit in my smaller cast iron and its adorable and delicious!! Your blondie bars and this are my new dessert rotation!!
★★★★★