Double Chocolate Skillet Cookie
Published on February 11, 2026
Quick Summary
This Double Chocolate Skillet Cookie is rich, fudgy, and irresistibly gooey with deep chocolate flavor in every bite. Made in one skillet and served warm with ice cream, this giant chocolate cookie is the ultimate dessert for chocolate lovers. Perfect for Valentine’s Day, birthdays, dinner parties, or anytime you need an easy, impressive dessert.
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The Ultimate Chocolate Skillet Cookie
If you love a thick, rich, ultra-chocolatey cookie, this Double Chocolate Skillet Cookie is about to become your new favorite dessert. It’s basically a giant cookie-meets-brownie situation…crispy edges, a soft and fudgy center, and plenty of melted chocolate throughout.
I love skillet cookies because they feel special without being fussy. There’s no scooping dough, no chilling, no batches to rotate in and out of the oven. You mix everything in a bowl, spread the dough into a skillet, bake, and suddenly you have a warm, bakery-style dessert that looks impressive but couldn’t be easier.
This version is a chocolate lover’s dream. Cocoa powder gives the cookie a deep, rich chocolate base, while chocolate chips or chunks melt into pockets of pure decadence. I also like to add a pinch of espresso powder, it doesn’t make the cookie taste like coffee, but it intensifies the chocolate flavor in the best way.
Serve it warm, straight from the skillet, topped with a scoop of vanilla ice cream and a sprinkle of flaky sea salt. It’s perfect for Valentine’s Day, birthdays, date nights, dinner parties, or just a cozy night at home when you’re craving something extra indulgent.
If you’re looking for a dessert that’s easy, impressive, and guaranteed to disappear fast, this is it. I highly recommend making it SOON!
Ingredients (with Helpful Notes)
- All-purpose flour: Spoon and level the flour for accurate measuring so the cookie stays soft and fudgy.
- Cocoa powder: Use unsweetened cocoa powder for a deep chocolate flavor. Dutch-process works great here for a deeper chocolate flavor!
- Baking soda: Helps the cookie rise just enough while keeping the center soft.
- Kosher salt: Balances the sweetness and enhances the chocolate flavor.
- Espresso powder: A small amount boosts the chocolate flavor without tasting like coffee. It’s optional, but so good!
- Unsalted butter, melted: Melted butter gives the cookie a rich, dense, almost brownie-like texture.
- Brown sugar: Adds moisture and a subtle caramel flavor.
- Granulated sugar: Helps with structure and crisp edges.
- Eggs: Make sure they’re at room temperature so they mix smoothly.
- Vanilla extract: Adds warmth and depth to the flavor.
- Chocolate chunks or chips: Use high-quality chocolate for the best melt and flavor.
- Flaky sea salt: Sprinkle on top after baking to finish the cookie perfectly.
- Ice cream: Optional for serving! Vanilla is classic, but chocolate, salted caramel, or mint chip are also delicious. Use your favorite flavor!
Tips for Making the Perfect Chocolate Skillet Cookie
- Use a cast iron or oven-safe skillet. A 10-inch skillet will give you a thicker cookie; a 12-inch skillet will be slightly thinner with more crispy edges.
- Chocolate options: I love using chocolate chunks for melty chocolate puddles, but chocolate chips work great too. I usually use semisweet chocolate, but dark or milk chocolate are both delicious options.
- Don’t overmix the dough. Stir just until the flour disappears to keep the cookie tender.
- Watch the bake time closely. The edges should be set, but the center should still look soft, it will continue to set as it cools.
- Let it rest before serving. Cooling for about 10 minutes helps the cookie firm up slightly while staying gooey in the center.
- Serve warm. This cookie is best enjoyed fresh from the oven with melting ice cream on top. YUM!
How to Store
- Room temperature: Cover the skillet tightly or transfer leftovers to an airtight container and store for up to 2 days.
- Reheating: Warm individual slices in the microwave for 15 to 20 seconds or reheat the skillet in a low oven until warmed through.
- Freezing: You can freeze baked slices for up to 2 months. Thaw and reheat before serving.
Double Chocolate Skillet Cookie
Ingredients
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon espresso powder, optional
- 1 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup chocolate chips or chunks
- Flaky sea salt, for sprinkling
- Ice cream, for serving
Instructions
- Preheat the oven to 350 degrees F. Grease a 10-inch or 12-inch cast iron skillet or oven-safe skillet and set aside.
- In a large bowl, whisk together the flour, cocoa, baking soda, salt, and espresso powder, if using. Set aside.
- In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Stir until well combined. Add the eggs and vanilla extract. Stir until smooth.
- Add the dry ingredients and mix until just combined. Don’t over mix. Stir in the chocolate chips or chunks.
- Transfer the cookie dough into the prepared skillet and spread it into an even layer, all the way to the edges, with a spatula.
- Bake for 30 to 40 minutes or until the edges are set but the center is still soft.
- Remove the skillet from the oven and finish with a pinch of flaky sea salt. Allow to cool for 10 minutes, then enjoy warm with your favorite ice cream.
Nutrition
Have you tried this recipe?
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