Description
This decadent Double Chocolate Skillet Cookie is a gooey, indulgent dessert perfect for sharing. Made with rich cocoa powder, plenty of semisweet chocolate chips, and baked directly in a skillet, this cookie boasts a soft, chewy center and crisp edges. Serve warm with ice cream for an irresistible treat that’s easy to prepare and perfect for any occasion.
Ingredients
Cookie Dough
- 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: Preheat your oven to 350°F (175°C) and position the oven rack in the middle to ensure even baking.
- Mix the butter and sugar: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the softened butter and light-brown sugar on medium speed for 3 minutes until the mixture becomes light and fluffy. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Add eggs and vanilla: Add the eggs and vanilla extract to the butter-sugar mixture and continue beating for 2 more minutes until fully incorporated. Scrape down the bowl again.
- Add dry ingredients: Add the baking soda and salt to the mixture and beat briefly just to combine. Then add the all-purpose flour and sifted Dutch-process cocoa powder, mixing on low speed until evenly combined.
- Incorporate chocolate chips: Reserve ¼ cup of the semisweet chocolate chips and add the remaining 1¼ cups to the batter. Mix on low speed until chocolate chips are evenly distributed throughout the dough.
- Transfer dough to skillet: Spoon and spread the cookie dough into an ungreased 10-inch cast iron skillet or ovenproof nonstick skillet. Smooth the top evenly with a spatula and sprinkle the reserved ¼ cup of chocolate chips over the surface.
- Bake the cookie: Place the skillet in the preheated oven and bake for about 35 minutes, or until the cookie is puffy and set but still soft in the center.
- Cool and serve: Remove the skillet cookie from the oven and let it cool for 15 to 20 minutes. Cut into wedges and serve warm, optionally topped with scoops of ice cream for an extra indulgent dessert experience.
- Storage: Cover any leftovers with aluminum foil and store at room temperature for up to 3 days.
Notes
- If you don’t have a 10-inch cast iron skillet, an oven-safe nonstick skillet can be used. Be careful not to scratch its surface when slicing and serving.
- A stainless steel pan lined with parchment paper is also a good alternative.
- Serving the cookie warm enhances the gooey texture and pairs beautifully with ice cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
