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.
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 cookie 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 fully cooled and still a little melty in the middle. “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 this skillet cookie, they are relatively thin and will go from just done to over done in a matter of a couple minutes. It’s always better to err on the side of under cooking something like this.
This double chocolate chip skillet cookie is a super easy one bowl recipe, with ingredients you’re likely to have on hand. It’s perfect for last minute snack attacks or unexpected guests. Eat it warm for an ooey gooey experience, or let it cool for a firmer bite. Either way, you win :)
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.
For another variation on this (delicious) theme, check out my OUTRAGEOUSLY DELICIOUS ALMOND BUTTER SKILLET BROWNIES! (And yes, it’ll work with any kind of nut butter you like!)
Recipe adapted from Martha Stewart.
Ingredients
- 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
Instructions
- Set oven to 350F
- In a mixing bowl cream the butter and sugar together until well blended. Beat in the egg and the vanilla.
- Toss in the flour, cocoa powder, soda and salt and mix just until combined.
- Fold in the chocolate chips.
- Spread the dough into a 10 inch cast iron or non stick skillet, spreading out evenly.
- Bake for about 20-22 minutes, until just set in the center.
- Let cool a bit before slicing.
Make it your own ~
- Add walnuts to the batter if you love nuts.
Don’t forget to pin this Double Chocolate Chip Skillet Cookie!
34 Comments
Chocolate Cherry Skillet Cookie - The Bitter Side of Sweet
March 31, 2019 at 7:39 pm[…] Double Chocolate Skillet Cookie […]
Tonya
April 14, 2018 at 8:08 amI just got back from a Royal Caribbean cruise where they served Warm Dark Chocolate Cookie with Ice Cream. This recipe matches it perfectly! I didn’t have dark chocolate chips, so I used 1/2 cup mini semi-sweet chips. Instead of the skillet, I divided the dough between 6 ramekins for individual servings, as on the ship. Bake for about 10 minutes, let stand for 5 before topping with ice cream and serving. Perfection! Thank you!
Sue
April 14, 2018 at 8:17 amomg you’re making me drool Tonya!
sarah
October 28, 2017 at 9:43 amone of my fav CHOCOLATE CHIP SKILLET COOKIE This is such a fun and sweet recipe, Looks amazing, such a great job!
Sue
October 28, 2017 at 9:48 amThanks so much Sarah!
Kat Fries
June 5, 2017 at 4:26 pmHi Sue – I have a 12″ cast iron skillet. How should I adjust the baking time for this? Do you think the cookie will be too thin with this? Thanks! – Kat
Sue
June 5, 2017 at 4:38 pmGosh, I’m not sure Kat, I think it might get a little thin. You could double the recipe and reserve some of the dough for regular cookies?
Kaitlyn
April 26, 2017 at 10:05 amI have an 8″ cast iron skillet I was hoping to use for this recipe would all I have to do is adjust the cooking time?
Sue
April 26, 2017 at 10:29 amYes, that should be all you need to do ~ hope you enjoy it!
Susan
June 1, 2016 at 8:30 amI just made brownies for Memorial Day! Yours are kicked up another delicious notch, Sue! Wowsers!
monique
June 1, 2016 at 8:03 amOh lala..my Littles would LOVE!
Sue
June 1, 2016 at 8:30 am<3
Laura | Tutti Dolci
May 30, 2016 at 6:20 pmYou had me at double chocolate! This skillet cookie is everything!
Robyn @ Simply Fresh Dinners
May 27, 2016 at 3:01 pmOk, 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 :)
Laura
May 26, 2016 at 5:02 pmLooks easy and delicious! I always need a recipe like this! Thanks!
sippitysup
May 26, 2016 at 12:19 pmYes, this is an obvious winner. GREG
Angie@Angie's Recipes
May 26, 2016 at 7:34 amwow a giant chocolate cookie!! It looks beyond real and heavenly with that scoop of ice cream!
Jennifer @ Seasons and Suppers
May 26, 2016 at 4:04 amOh my! Love this and love that you baked it in a skillet. Perfect :)
Medeja
May 26, 2016 at 4:03 amYummy! What a great chocolate treat! :)
Thalia @ butter and brioche
May 26, 2016 at 1:32 amthis skillet cookie looks SO rich and delicious in chocolate. love love!
Sara
May 25, 2016 at 8:22 pmI am TOTALLY craving this now, it’s been a loooong week so far and I most definitely need some chocolate!
cheri
May 25, 2016 at 6:52 pmHi Sue, this is the perfect dish for entertaining, love how decadent it looks!
Monica
May 25, 2016 at 5:47 pmOh 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!!
Sue
May 25, 2016 at 6:07 pmI was going to mention the ‘just dig in with your spoons’ thing…that’s the best :)
pat
May 25, 2016 at 4:39 pmCan you use margarine instead,I don’t use butter,but these sound yummy
Sue
May 25, 2016 at 4:48 pmYes, you can, just like you can with regular cookies, they will be a little different in flavor and texture, but go for it!
Tricia @ Saving room for dessert
May 25, 2016 at 12:55 pmThis 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!
Auntiepatch
May 25, 2016 at 12:51 pmToss in the flour, cocoa powder, baking powder, soda and salt.
How much baking powder??? I don’t see it here……
Sue
May 25, 2016 at 1:46 pmSilly me, no baking powder, I just fixed, thanks Auntiepatch!
Peggy
May 25, 2016 at 10:58 amDoes the butter have to be unsalted?
Sue
May 25, 2016 at 11:30 amI always use unsalted butter for baking, but if you want to use salted butter, just omit the salt in the recipe, Peggy.
John/Kitchen Riffs
May 25, 2016 at 9:48 amSigh. This looks so good. One of those dishes we’d have to give away, too, or it’d be all gone. Like, instantly. :-)
Sue
May 25, 2016 at 9:54 amThere’s something about warm chocolate chips…
Chris Scheuer
May 25, 2016 at 9:43 amLooks 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!