This double chocolate skillet cookie is the chocolate fix you need this Valentine’s Day! A soft, fudgy chocolate base filled with even more chunks of gooey chocolate create the richest cookie dessert. Top with some festive pink ice cream and celebrate Valentine’s Day in the sweetest way!
This double chocolate skillet cookie is basically like if cookies and brownies had a baby. It’s thick and fudgy like a brownie, but soft and gooey like a warm cookie–truly the best of both worlds! If you’re a chocolate lover, you can’t go wrong with this recipe. Plus, it takes under an hour to make, making it the perfect dessert to bake with your Valentine for a late night holiday treat!
Here are some more Valentine’s Day recipes you'll love: Small Batch Red Velvet Cupcakes, Heart Shaped Creamy Beet Pasta for Two, and One Bowl Chocolate Banana Brownies.
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Ingredients & Equipment
You’ll need the following ingredients and equipment to make this double chocolate skillet cookie:
- Cast iron pan
- Butter
- Sugar
- Brown sugar
- Eggs
- All purpose flour
- Cocoa powder
- Baking soda
- Vanilla extract
- Semi sweet chocolate
- Salt
Customize This Recipe!
There are a few different ways you can customize this recipe:
- Use your favorite chocolate. I love using semi sweet chocolate when I’m adding chocolate chunks to recipes, but if you prefer dark or milk chocolate, use your fave!
- Get funky with ice cream flavors. The ice cream you pair with this skillet cookie can totally change the vibe. Salted caramel? Elegant and indulgent. Plain vanilla? A classic. Dare I say… chocolate? Go for the hat trick.
Kitchen Tips:
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe - it will help save you time and keep you organized.
- Cast iron is king. Though technically you can use any oven-safe pan to make this skillet cookie, using a cast iron pan will give you the best results, especially with even baking.
More cookie recipes:
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Double Chocolate Skillet Cookie
Ingredients
- 10 tablespoon unsalted butter room temp
- ¾ cup sugar
- ½ cup brown sugar
- 2 eggs room temp
- 1 tablespoon vanilla
- 1 ¾ cup all purpose flour
- ½ cup cocoa powder sifted
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 oz semisweet chocolate chopped
Instructions
- Preheat your oven to 350ºF and grease a 10-inch cast iron pan with butter.
- In the bowl of a stand mixer with the paddle attachment, or with an electric hand mixer, cream the butter and sugars together until light and fluffy.
- Add in the eggs and the vanilla extract and beat on low-medium speed until fully combined.
- In a separate bowl, sift together the flour and cocoa powder, then add the baking soda and salt and mix until combined.
- Add the dry ingredients to the wet ingredients in three parts, mixing on low speed until just combined. Don't over-mix! Your dough should be fluffy, not tough, with no streaks of flour left.
- Gently fold in the chopped chocolate, saving a few chunks for topping.
- Press the cookie dough into your cast iron pan in an even layer and sprinkle the remaining chocolate chunks over the top of the skillet cookie.
- Bake for 30-35 minutes, until the sides of the cookie puff up, but the center is still soft.
- Let the skillet cookie cool in the pan for about 5-10 minutes depending on how warm you want it when serving. Top with your favorite ice cream and enjoy!
Notes
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe - it will help save you time and keep you organized.
- Cast iron is king. Though technically you can use any oven-safe pan to make this skillet cookie, using a cast iron pan will give you the best results, especially with even baking.
