Double Chocolate Chip Skillet Cookie…if those words don’t send a little shiver down your spine then you might not be firing on all cylinders…just saying.

Double Dark Chocolate Chip Skillet Cookie is decadent and delicious! |

A warm double chocolate chip cookie falls into a category of desserts that I just cannot resist, so basically I don’t make them very often.  One of the first things I ever learned to bake was the classic Tollhouse chocolate chip pie, and I’ve had a weakness for giant cookies ever since.  I had to whisk this one away to my daughter after I had my obligatory test slice.  It’s fall-to-your-knees good, especially if you sneak a piece before it’s cooled.   “Omg” and “this is the best thing I’ve ever eaten”  are the stock responses to this thing.

TIP: Be careful not to over bake, these are thin and will go from just done to over done in a matter of minutes.  It’s always better to err on the side of under cooking something like this.

double chocolate chip skillet cookie-2352-April 21, 2016-7

This is an easy one bowl recipe, perfect for last minute snack attacks or unexpected guests.

TIP: To quickly warm up a cold stick of butter, unwrap and cut it in 4 slices, then microwave for 15-20 seconds.  To take the chill off a cold egg, put it in a small cup of warm water for a few minutes.

Recipe adapted from Martha Stewart.

Double Chocolate Chip Skillet Cookie

Double Chocolate Chip Skillet Cookie


  • 6 Tbsp unsalted butter, at room temperature
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup flour
  • 3 Tbsp cocoa powder (I like Hershey's Special Dark)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups (10 ounces) dark chocolate chips


  1. Set oven to 350F
  2. In a mixing bowl cream the butter and sugar together until well blended. Beat in the egg and the vanilla.
  3. Toss in the flour, cocoa powder, soda and salt and mix just until combined.
  4. Fold in the chocolate chips.
  5. Spread the dough into a 10 inch cast iron or non stick skillet, spreading out evenly.
  6. Bake for about 20-22 minutes, until just set in the center.
  7. Let cool a bit before slicing.


  • Eat it warm for an ooey gooey experience, or let it cool for a firmer bite.  Either way, you win :)

Double Chocolate Chip Skillet Cookie |



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This Double Chocolate Chip Skillet Cookie recipe is the ultimate easy but decadent dessert, perfect for last minute snack attacks or unexpected guests! |

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25 Responses to Double Chocolate Chip Skillet Cookie

  1. Susan says:

    I just made brownies for Memorial Day! Yours are kicked up another delicious notch, Sue! Wowsers!

  2. monique says:

    Oh Littles would LOVE!

  3. You had me at double chocolate! This skillet cookie is everything!

  4. Ok, this is going to be made for my little nephews who will gobble it up and love their Aunty forever! Wow, Sue, your pictures make me want to bite my screen! Thanks for a great recipe that’s going to earn me a lot of brownie points. Sharing :)

  5. Laura says:

    Looks easy and delicious! I always need a recipe like this! Thanks!

  6. sippitysup says:

    Yes, this is an obvious winner. GREG

  7. wow a giant chocolate cookie!! It looks beyond real and heavenly with that scoop of ice cream!

  8. Oh my! Love this and love that you baked it in a skillet. Perfect :)

  9. Medeja says:

    Yummy! What a great chocolate treat! :)

  10. this skillet cookie looks SO rich and delicious in chocolate. love love!

  11. Sara says:

    I am TOTALLY craving this now, it’s been a loooong week so far and I most definitely need some chocolate!

  12. cheri says:

    Hi Sue, this is the perfect dish for entertaining, love how decadent it looks!

  13. Monica says:

    Oh gosh, this looks ridiculously good! I definitely have shivers and I definitely want this. I’m picturing myself pulling this out for dessert at our cookout this weekend and everyone digging in with their spoons. There’s nothing better than a warm dessert with a big scoop of cold ice cream. Yum, yum, yum!!

  14. pat says:

    Can you use margarine instead,I don’t use butter,but these sound yummy

    • Sue says:

      Yes, you can, just like you can with regular cookies, they will be a little different in flavor and texture, but go for it!

  15. This is one of those recipes that I can’t have in the house either – I would eat the whole thing or at least until my belly hurt! I can almost smell it baking and taste it with a little cold, creamy ice cream. Wow this would be good right now!

  16. Auntiepatch says:

    Toss in the flour, cocoa powder, baking powder, soda and salt.

    How much baking powder??? I don’t see it here……

  17. Peggy says:

    Does the butter have to be unsalted?

    • Sue says:

      I always use unsalted butter for baking, but if you want to use salted butter, just omit the salt in the recipe, Peggy.

  18. Sigh. This looks so good. One of those dishes we’d have to give away, too, or it’d be all gone. Like, instantly. :-)

  19. Looks totally beyond amazing. In some ways I’m glad you live on the opposite side of the country (I would be over-the-top-over-weight) but in many ways I’m NOT. Love that melting ice cream!

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