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Double Chocolate Skillet Cookie Recipe

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4.1 from 13 reviews

A rich and decadent double chocolate skillet cookie that is perfectly gooey in the center with crisp edges. Made with cocoa powder, melted butter, and chocolate chunks, this skillet cookie is baked in a cast iron pan and topped with flaky sea salt. Serve warm alongside ice cream for an indulgent dessert experience.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon espresso powder (optional)

Wet Ingredients

  • 1 cup unsalted butter, melted
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla bean paste

Add-ins and Toppings

  • 1 cup chocolate chips or chunks
  • Flaky sea salt, for sprinkling
  • Ice cream, for serving

Instructions

  1. Preheat and Prepare Skillet: Preheat your oven to 350°F (175°C). Grease a 10-inch or 12-inch cast iron skillet or any oven-safe skillet generously and set aside to ensure the cookie doesn’t stick.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, kosher salt, and optional espresso powder. This helps evenly distribute the leavening agent and flavorings.
  3. Combine Wet Ingredients: In another large bowl, stir together the melted butter, brown sugar, and granulated sugar until well combined. Then add the eggs and vanilla bean paste, mixing until the mixture is smooth and creamy.
  4. Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture. Stir just until combined to avoid overmixing, which can toughen the cookie. Fold in the chocolate chips or chunks evenly through the batter.
  5. Transfer Dough to Skillet: Spoon the cookie dough into the prepared skillet. Use a spatula to spread it evenly all the way to the edges for uniform baking.
  6. Bake the Cookie: Place the skillet in the oven and bake for 30 to 40 minutes. You’ll want to bake until the edges are set and slightly firm, but the center remains soft and gooey.
  7. Cool and Serve: Remove the skillet from the oven and sprinkle flaky sea salt over the top for a balanced sweet-salty flavor. Let the cookie cool for about 10 minutes before serving warm. Serve with your favorite ice cream for an extra indulgent treat.

Notes

  • For best results, use a well-seasoned cast iron skillet for even baking and easy release.
  • Espresso powder is optional but enhances the chocolate flavor.
  • Make sure eggs are at room temperature to help the dough mix smoothly.
  • Don’t overbake — the center should be soft and slightly underdone for a gooey texture.
  • If you prefer, substitute vanilla bean paste with vanilla extract at a 1:1 ratio.
  • Allow the cookie to cool slightly before serving to make slicing easier.
  • Leftovers can be stored covered at room temperature for up to 3 days, or refrigerated for up to a week.

Find it online: https://yumntasty.com/double-chocolate-skillet-cookie-recipe/