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An overhead image of a chocolate skillet cookie with three spoons in it and ice cream on top.
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Chocolate Skillet Cookie Recipe

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!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Amy Nash

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 1/2 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.

Nutrition

Calories: 587kcal | Carbohydrates: 76g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 416mg | Potassium: 347mg | Fiber: 5g | Sugar: 51g | Vitamin A: 605IU | Calcium: 74mg | Iron: 4mg

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