Double Chocolate Skillet Cookie

An indulgent dessert featuring a warm, gooey chocolate cookie baked in a skillet, topped with ice cream for a delightful experience.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

For the Cookie Dough

3/4 cup unsalted butter, softened Provides a rich flavor and moist texture.
1.5 cups light brown sugar, packed Enhances chocolate flavor with a deep richness.
2 large eggs Adds structure and moisture.
1.5 teaspoons vanilla extract Adds a warm aroma and flavor.
1 teaspoon baking soda Essential for leavening.
0.75 teaspoon salt Enhances flavors and balances sweetness.
2 cups all-purpose flour Gives the cookie its structure.
0.25 cup Dutch-process cocoa powder Imparts a rich chocolate flavor.
1.5 cups semi-sweet chocolate chips Adds pockets of melted chocolate.

Method

Preparation

Preheat your oven to 350°F (175°C) and position the rack in the middle.
In an electric mixer, beat the softened butter and brown sugar on medium speed for about 3 minutes until fluffy.
Add eggs and vanilla extract, beating for an additional 2 minutes until well combined.
On low speed, mix in baking soda and salt, then gradually add flour and cocoa powder until just combined.
Reserve 1/4 cup of chocolate chips for topping, then mix the remainder into the batter until evenly distributed.
Transfer the cookie batter to an ungreased 10-inch cast iron skillet, smoothing the top and sprinkling reserved chocolate chips on top.

Baking

Place the skillet in the oven and bake for about 35 minutes, until puffy and set with a slightly firm edge.

Serving

Allow the cookie to cool for 15-20 minutes, then cut into wedges and serve warm, ideally with a scoop of ice cream.

Notes

Cover leftovers with aluminum foil and store at room temperature for up to 3 days. For variations, try different types of chocolate or add nuts for added texture.