November 29, 2022

Canadiannpizza

Cooking Is My World

Double Chocolate Skillet Cookie – Once Upon a Chef

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Grab some spoons and dig in – this warm and fudgy skillet cookie will delight all ages.

A skillet cookie is just what it sounds like: a giant warm cookie baked in a cast iron or nonstick pan. Sometimes it’s called a pizookie, or cookie in the shape of a pizza. Skillet cookies are typically made from chocolate chip cookie dough, but this fudgy version is almost brownie-like. You can whip up the batter in 15 minutes in a single bowl, pop it in the oven, and 35 minutes later you’ll have a fun dessert that will delight all ages. To serve, plunk a few scoops of ice cream in the center, set the skillet on the table, hand out spoons, and dig in. Warm from the oven, the cookie will be soft and gooey in the center and crisp on the edges. If you’d like it firmer, you’ll need to let it cool a bit longer — about 45 minutes — but it’s hard wait that long!

Feel free to play with the recipe. You can swap the semisweet chocolate chips with milk chocolate chips or chocolate chunks, toss in a handful of pecans, walnuts, toffee chips, or peanut butter chips, or add a teaspoon of espresso powder along with flour for a more intense chocolate flavor. A cast iron pan is ideal for a skillet cookie and makes the nicest presentation — this is the one I have. The recipe is loosely adapted from Martha Stewart.

What You’ll Need To Make Double Chocolate Skillet Cookie

skillet cookie ingredients

Step-by-Step Instructions

Preheat the oven to 350°F and set an oven rack in the middle position. In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and sugar on medium speed for 3 minutes, or until light and fluffy.

beating butter and brown sugar until light and fluffy

Scrape down the sides and bottom of the bowl as necessary. Add the eggs and vanilla.

adding the eggs and vanilla to the batterBeat for 1 minute more. Scrape down the bowl, then add the baking soda and salt.

adding the baking soda and salt to the batter Beat briefly until evenly combined, then add the flour and cocoa powder.

adding the flour and cocoa powder Beat on low speed until evenly combined. Reserve 1/4 cup of the chocolate chips and add the rest to the batter.

adding in the chocolate chips

Mix on low speed until the chocolate chips are evenly distributed throughout the dough, then transfer the batter to an ungreased 10-inch cast iron or ovenproof nonstick skillet; smooth the top with a spatula and sprinkle the reserved chocolate chips over top.

double chocolate skillet cookie ready to bakeBake until puffy and set, about 35 minutes.

baked skillet cookie cooling on rackLet cool for 15 to 20 minutes, then cut into wedges and serve with ice cream. Alternatively, top the skillet cookie with a few scoops of ice cream and set it on the table with spoons for everyone to dig in. Cover leftovers with aluminum foil and store at room temperature for up to 3 days.

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Double Chocolate Skillet Cookie

Grab some spoons and dig in – this warm and fudgy skillet cookie will delight all ages.

Ingredients

  • 1½ (¾ cup) sticks unsalted butter, softened
  • 1½ cups (packed) light-brown sugar
  • 2 large eggs
  • 1½ teaspoons pure vanilla extract
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off with knife
  • ¼ cup Dutch-process cocoa powder, sifted
  • 1½ cups semisweet chocolate chips

Instructions

  1. Preheat the oven to 350°F and set an oven rack in the middle position.
  2. In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and sugar on medium speed for 3 minutes, or until light and fluffy. Scrape down the sides and bottom of the bowl as necessary. Add the eggs and vanilla, and beat for 2 minutes more. Scrape down the bowl. Add the baking soda and salt and beat briefly until evenly combined. Add the flour and cocoa powder and beat on low speed until evenly combined. Reserve ¼ cup of the chocolate chips and add the rest to the batter. Mix on low speed until the chocolate chips are evenly distributed throughout the dough.
  3. Transfer the batter to an ungreased 10-inch cast iron or ovenproof nonstick skillet (see note); smooth the top with a spatula and sprinkle the reserved chocolate chips over top. Bake until puffy and set, about 35 minutes. Let cool for 15 to 20 minutes, then cut into wedges and serve with ice cream. Alternatively, top the skillet cookie with a few scoops of ice cream and set it on the table with spoons for everyone to dig in. Cover leftovers with aluminum foil and store at room temperature for up to 3 days.
  4. Note: If you don’t have a 10-inch cast iron skillet, an oven-safe nonstick skillet will work too, but be careful not to scratch the surface when slicing/serving. You could also use a stainless steel pan lined with parchment paper.

Nutrition Information

Powered by Edamam

  • Per serving (12 servings)
  • Calories: 454
  • Fat: 25g
  • Saturated fat: 15g
  • Carbohydrates: 58g
  • Sugar: 39g
  • Fiber: 3g
  • Protein: 5g
  • Sodium: 238mg
  • Cholesterol: 77mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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