Double Chocolate Skillet Cookie

Cast iron pans are for more than just making bacon. This cast iron skillet cookie recipe has lots of cocoa powder and semisweet chocolate chips for an extra rich and fudgy center that is ideal for sharing and way easier than scooping out individual cookies. A giant skillet cookie is the perfect dessert for any time of the year! It’s an excellent choice for casual family dinners, festive holidays, or whenever you need a little indulgence. The combination of a warm chocolate cookie with crisp edges (my favorite) and a gooey center (also my favorite) is simply irresistible, making it a favorite for both kids and adults alike. The use of a cast-iron skillet ensures even baking, while the chocolate chunks and a scoops of vanilla ice cream on top add a delightful finishing touch! Obviously you can slice it and serve that way (more sanitary, of course) or if you are with close friends and don’t mind sharing, you can just dig in and eat it out of the skillet. It’s one of our girls favorite things to make and share a skillet cookie as a family and has become a tradition for us. For more big cookie dessert recipes, check out my Skillet Brown Butter Chocolate Chip Cookies for Two (Pizookie Recipe), Homemade Chocolate Chip Cookie Cake, Chocolate Chip Cookie Dough Cheesecake, The Best Chocolate Chip Scones Recipe, and Chocolate Chip Cookie Dough Cake!

Why We Love This Recipe

This double chocolate skillet cookie recipe is quick and easy to prepare, making it a great option for last-minute dessert cravings. Using a cast-iron skillet allows for an even bake, resulting in a perfectly crispy edge and a gooey, fudgy center. Topping the giant warm cookie with scoops of vanilla ice cream creates a delightful contrast between hot and cold, making it a truly indulgent treat.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

All-Purpose Flour – Provides the structure for the cookie dough. Baking Soda – Helps the cookie rise and become fluffy. Salt – Enhances the flavor and balances the sweetness. Natural Unsweetened Cocoa Powder – Adds a rich chocolate flavor. Instant Coffee (Optional) – This adds dimension to the flavor of the cookie and intensifies the chocolate taste without making the cookie actually taste like coffee. Salted Butter – Adds moisture and a rich buttery flavor. Light Brown Sugar – Provides sweetness and a chewy texture. Large Eggs – Bind the ingredients together. Pure Vanilla Extract – Adds a warm, sweet aroma. Semisweet Chocolate Chips – Melts into pockets of gooey chocolate.

Tips for Success

Use room temperature ingredients for the best results. Do not overmix the dough after adding the dry ingredients to avoid a tough cookie. Allow the cookie to cool for 10-15 minutes before serving to let it set up a bit and cool slightly before enjoying so you don’t scald your tongue on burning hot cookie.

Substitutions and Variations

You can use unsalted butter if you prefer; just add an extra pinch of salt to the dry ingredients. Dark brown sugar can be used in place of light brown sugar for a deeper molasses flavor. Instead of semisweet chocolate chips, try using a mix of chocolate chunks, milk chocolate chips, or even white chocolate chips for a different flavor profile. Dutch-processed cocoa can be used instead of cocoa powder for a richer chocolate flavor. Omit the instant coffee if you prefer a less intense chocolate flavor.