Got a chocolate craving that needs curing, stat? This Double Chocolate Skillet Cookie recipe makes a delicious, gooey, giant chocolate chocolate chip cookie that’s easy to whip up and perfect for any occasion! With simple ingredients and minimal prep time, you can enjoy a warm, comforting dessert that’s sure to satisfy your chocolate needs!
Table of Contents
Cast iron pans are for more than just making bacon. This cast iron skillet cookie recipe has lots of cocoa powder and semisweet chocolate chips for an extra rich and fudgy center that is ideal for sharing and way easier than scooping out individual cookies.
A giant skillet cookie is the perfect dessert for any time of the year! It’s an excellent choice for casual family dinners, festive holidays, or whenever you need a little indulgence. The combination of a warm chocolate cookie with crisp edges (my favorite) and a gooey center (also my favorite) is simply irresistible, making it a favorite for both kids and adults alike. The use of a cast-iron skillet ensures even baking, while the chocolate chunks and a scoops of vanilla ice cream on top add a delightful finishing touch!
Obviously you can slice it and serve that way (more sanitary, of course) or if you are with close friends and don’t mind sharing, you can just dig in and eat it out of the skillet. It’s one of our girls favorite things to make and share a skillet cookie as a family and has become a tradition for us.
For more big cookie dessert recipes, check out my Skillet Brown Butter Chocolate Chip Cookies for Two (Pizookie Recipe), Homemade Chocolate Chip Cookie Cake, Chocolate Chip Cookie Dough Cheesecake, The Best Chocolate Chip Scones Recipe, and Chocolate Chip Cookie Dough Cake!
Why We Love This Recipe
- This double chocolate skillet cookie recipe is quick and easy to prepare, making it a great option for last-minute dessert cravings.
- Using a cast-iron skillet allows for an even bake, resulting in a perfectly crispy edge and a gooey, fudgy center.
- Topping the giant warm cookie with scoops of vanilla ice cream creates a delightful contrast between hot and cold, making it a truly indulgent treat.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- All-Purpose Flour – Provides the structure for the cookie dough.
- Baking Soda – Helps the cookie rise and become fluffy.
- Salt – Enhances the flavor and balances the sweetness.
- Natural Unsweetened Cocoa Powder – Adds a rich chocolate flavor.
- Instant Coffee (Optional) – This adds dimension to the flavor of the cookie and intensifies the chocolate taste without making the cookie actually taste like coffee.
- Salted Butter – Adds moisture and a rich buttery flavor.
- Light Brown Sugar – Provides sweetness and a chewy texture.
- Large Eggs – Bind the ingredients together.
- Pure Vanilla Extract – Adds a warm, sweet aroma.
- Semisweet Chocolate Chips – Melts into pockets of gooey chocolate.
How to Make Chewy Chocolate Chip Skillet Cookie
- Preheat and Prepare the Skillet. Preheat your oven to 350ºF. Butter or spray a 10-inch cast iron skillet with baking spray.
- Mix Dry Ingredients. In a medium bowl, combine the flour, baking soda, salt, cocoa powder, and instant coffee granules (if using). Set aside.
- Cream Butter and Sugar. In a large mixing bowl, beat the butter and brown sugar together until fluffy.
- Add Eggs and Vanilla. Beat in the eggs and vanilla extract until well combined.
- Combine Ingredients. Gradually beat in the dry ingredients until just combined.
- Stir in Chocolate Chips. Fold in ¾ cup of the chocolate chips.
- Spread in Skillet. Spread the dough into the prepared skillet, smoothing the top with a spatula. Sprinkle the remaining ½ cup of chocolate chips on top.
- Bake. Bake cookie for 35 minutes, or until the edges are golden brown but the center is still a bit gooey. Remove from the oven and let cool for 10-15 minutes.
- Serve. Top with scoops of vanilla ice cream and serve warm.
Recipe FAQ’s
Yes, you can substitute semisweet chocolate chips with dark chocolate or milk chocolate chips.
Yes, you can use a gluten-free all-purpose flour blend as a 1:1 substitute for regular flour.
Store the leftovers in an airtight container at room temperature for up to 3 days.
Yes, you can freeze the cookie dough. Wrap it tightly in plastic wrap and place it in a freezer bag for up to 3 months.
Pro Tip: Line your skillet with plastic wrap first, press the cookie dough into it and freeze, then remove the plastic wrap from the pan and freeze like that. When you are ready to enjoy just unwrap the frozen cookie dough disc and drop it into the pan and bake, adding a couple of minutes without even thawing!
While a cast-iron skillet provides the best results, you can use any oven-safe skillet, pie pan, or 8-inch square baking dish.
Tips for Success
- Use room temperature ingredients for the best results.
- Do not overmix the dough after adding the dry ingredients to avoid a tough cookie.
- Allow the cookie to cool for 10-15 minutes before serving to let it set up a bit and cool slightly before enjoying so you don’t scald your tongue on burning hot cookie.
What to Serve with Chocolate Skillet Cookie
This chocolate skillet cookie pairs wonderfully with a scoop of vanilla bean ice cream. You can also drizzle it with caramel sauce, chocolate sauce, or hot fudge for an extra indulgent treat. Fresh berries or a dollop of whipped cream also make great additions.
Substitutions and Variations
- You can use unsalted butter if you prefer; just add an extra pinch of salt to the dry ingredients.
- Dark brown sugar can be used in place of light brown sugar for a deeper molasses flavor.
- Instead of semisweet chocolate chips, try using a mix of chocolate chunks, milk chocolate chips, or even white chocolate chips for a different flavor profile.
- Dutch-processed cocoa can be used instead of cocoa powder for a richer chocolate flavor.
- Omit the instant coffee if you prefer a less intense chocolate flavor.
Chocolate Skillet Cookie Recipe
Ingredients
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup natural unsweetened cocoa powder
- 1 teaspoon instant coffee (optional)
- ¾ cup salted butter
- 1 ½ cups light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ¼ cups semisweet chocolate chips divided
Instructions
- Preheat oven to 350ºF. Butter or spray a 10-inch cast iron skillet with baking spray.
- Combine flour, baking soda, salt, cocoa, and coffee granules, if using. Set aside.1 ½ cups all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon salt, ½ cup natural unsweetened cocoa powder, 1 teaspoon instant coffee
- In a large mixing bowl, beat butter and brown sugar together until fluffy. Beat in eggs and vanilla until well combined.¾ cup salted butter, 1 ½ cups light brown sugar, 2 large eggs, 1 teaspoon pure vanilla extract
- Beat in dry ingredients.
- Stir in ¾ cup of the chocolate chips.1 ¼ cups semisweet chocolate chips
- Spread into the prepared skillet. Sprinkle with the remaining ½ cup of chocolate chips.
- Bake for 35 minutes, until the edges are but center is still a bit gooey. Remove from oven and let cool 10-15 minutes.
- Top with vanilla ice cream or other desired toppings then serve warm.
Notes
Storage & Make Ahead
- Store: Store leftovers in an airtight container at room temperature for up to 3 days.
- Freeze: Wrap individual portions in plastic wrap and freeze in a freezer-safe bag for up to 3 months.
- Reheat: Reheat in a preheated oven at 350ºF for about 10 minutes.
- Make Ahead: Prepare the dough in advance and refrigerate for up to 24 hours before baking.
More Tempting Cookie Recipes You’ll Love
- Fruit Pizza Cookies
- Fried Cookie Dough Bites (Sonic Copycat Recipe)
- Old-Fashioned Raisin-Filled Cookies
- Peanut Butter Muddy Buddies Cookies
- Orange Glazed Carrot Cookies
- Peanut Butter Oatmeal Butterscotch Chocolate Chip Cookies
- Jacques Torres Chocolate Chip Cookies
