Double Chocolate Skillet Cookie
Recipe from Two Peas and Their Pod
A rich and fudgy double chocolate skillet cookie made with cocoa powder and melty chocolate chips. This giant cookie is crispy on the edges, soft in the center, and best served warm with ice cream for the ultimate chocolate lover’s dessert.
Servings: 10
Calories: 423kcal
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
Calories: 423kcal | Carbohydrates: 64g | Protein: 6g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 83mg | Sodium: 367mg | Potassium: 269mg | Fiber: 4g | Sugar: 32g | Vitamin A: 624IU | Calcium: 51mg | Iron: 3mg