This recipe is simple, quick, and incredibly satisfying. It delivers the perfect balance of crispy and gooey textures, all in one skillet. You don’t need any fancy equipment, and it’s ready in under an hour. Serve it warm straight from the pan for a cozy dessert that feels special with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour unsweetened cocoa powder baking soda salt unsalted butter (melted) brown sugar granulated sugar egg egg yolk vanilla extract chocolate chips or chunks
Directions
Preheat your oven to 350°F (175°C) and lightly grease an oven-safe skillet. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In another bowl, mix the melted butter, brown sugar, and granulated sugar until smooth. Add the egg and egg yolk, then stir in the vanilla extract until fully combined.
Gradually add the dry ingredients to the wet mixture, stirring until a thick dough forms. Fold in the chocolate chips or chunks.
Press the dough evenly into the prepared skillet. Sprinkle a few extra chocolate chips on top if desired. Bake for 20 to 25 minutes, or until the edges are set and the center is still slightly soft.
Remove from the oven and let it cool for a few minutes before serving. Enjoy warm, optionally topped with a scoop of ice cream.
Servings and timing
This recipe yields about 6 to 8 servings. Preparation time is approximately 10 to 15 minutes, baking time is 20 to 25 minutes, and cooling time is about 10 minutes.
Variations
You can add chopped nuts like walnuts or pecans for extra texture. Swap semi-sweet chocolate with dark or white chocolate for a different flavor profile. For a salted twist, sprinkle flaky sea salt on top before baking. You can also mix in peanut butter chips or swirl in caramel for an extra indulgent version.
Storage/Reheating
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat individual portions in the microwave for 10–15 seconds to bring back the gooey texture. If reheating the whole skillet, warm it in a low oven until heated through.
FAQs
Can I use a different pan instead of a skillet?
Yes, you can use a baking dish, but the texture may vary slightly.
How do I keep the center gooey?
Avoid overbaking; remove it when the center is still slightly soft.
Can I make this ahead of time?
It’s best served fresh, but you can prepare the dough in advance and bake when ready.
Can I freeze the dough?
Yes, you can freeze the dough and bake it later, adding a few extra minutes to the baking time.
What size skillet should I use?
A 9-inch or 10-inch oven-safe skillet works best.
Can I make it without cocoa powder?
The cocoa powder is key for the double chocolate flavor, so it’s not recommended to skip it.
Can I add ice cream on top?
Yes, vanilla ice cream pairs perfectly with the warm cookie.
Why is my cookie dry?
Overbaking or using too much flour can cause dryness.
Can I make it gluten-free?
Yes, use a gluten-free flour blend suitable for baking.
Can I double the recipe?
Yes, just use a larger skillet or bake in batches.
Conclusion
Double Chocolate Skillet Cookie is a decadent, crowd-pleasing dessert that’s as easy to make as it is delicious. With its rich chocolate flavor and irresistible texture, it’s perfect for sharing or enjoying straight from the pan for a comforting, indulgent treat.
Double Chocolate Skillet Cookie is a rich, gooey chocolate dessert baked in one pan with crisp edges and a soft, fudgy center. Loaded with cocoa and melty chocolate chips, this easy skillet cookie recipe is perfect for sharing and makes the ultimate indulgent dessert.
Ingredients
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter (melted)
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
¾ cup chocolate chips or chunks
Instructions
Preheat oven to 350°F (175°C) and lightly grease a 9–10 inch oven-safe skillet.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another bowl, mix melted butter, brown sugar, and granulated sugar until smooth.
Add egg and egg yolk, then stir in vanilla extract until fully combined.
Gradually add dry ingredients to wet ingredients and mix until a thick dough forms.
Fold in chocolate chips or chunks.
Press the dough evenly into the prepared skillet.
Sprinkle extra chocolate chips on top if desired.
Bake for 20–25 minutes, until edges are set and the center remains slightly soft.
Let cool for about 10 minutes before serving. Serve warm for best texture.
Notes
Do not overbake to keep the center gooey and soft.Use high-quality chocolate for the best flavor.Sprinkle flaky sea salt on top for a sweet-salty contrast.
