This skillet double chocolate chip cookie is warm, gooey, and possibly one of my favorite chocolate desserts. It's also quick to make with very little mess. It only needs one bowl and a skillet!
My family likes this giant warm cookie topped with scoops of vanilla ice cream and fresh fruit, but it's also delicious on its own.
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Ingredients for this Double Chocolate Chip Skillet Cookie Recipe
- Unsalted butter
- Avocado or Olive oil
- Light or Dark Brown sugar
- White Sugar
- Large egg
- Pure Vanilla Extract
- All Purpose Flour (regular or gluten free)
- Unsweetened Cocoa Powder
- Baking soda
- Salt
- Semi Sweet Chocolate Chips
Needed Special Equipment: an 8 inch oven safe pan (oven-safe skillet, cast iron pan, or a hybrid pan like I am using here).
Good Toppings for a Skillet Chocolate Chip Cookie
- a dollop of whip cream
- a scoop of ice cream
- a drizzle of hot fudge, chocolate syrup or caramel sauce
- a spoonful of almond or peanut butter and mini chocolate chips
- a cup of fresh berries
- extra chocolate chunks
How to Make A Skillet Double Chocolate Chip Cookie
First: On your stove top, melt butter in an oven safe pan.
Second: Add the melted butter to a bowl, then add oil, and both sugars.
Third: Add the egg (both egg yolk and white) and vanilla, and stir until fully incorporated.
Fourth: Sift in the dry ingredients (flour, baking soda, salt and cocoa powder). Stir in the semisweet chocolate chips.
Fifth: Spread the mixture in an even layer in the oven-safe pan. Bake in a preheated oven for 8-10 minutes, or until golden brown
FAQ
This recipe is designed for an 8-inch skillet but can be adapted to a 6-inch pan. For larger skillets, such as 10 or 12 inches, double the recipe for optimal results.
I would only use a cast iron or a hybrid iron skillet. Please make sure that it is oven safe up to 350 degrees.
The bake time for this cookie is 8-10 minutes. The cookie will have crisp edges, and a center that's still slightly soft and gooey. It will continue to set as it cools.
Yes, you can make the batter ahead of time, and place the pan in your preheated oven when you are ready to bake it.
Any leftover cookie should be taken out of the pan, and placed in an airtight container or ziplock. It can be kept at room temperature for several hours, or refrigerated for longer periods.
Yes, you can use any type of chocolate chips that you prefer. Milk chocolate chips will create a sweeter dessert, while dark chocolate chips will be less sweet. I use semi sweet which is in the middle, but you can choose based on your preference.
To make these cookies gluten free, replace the all purpose flour with a gluten free flour, like King Arthur's Measure for Measure Gluten Free Flour.
This 8 inch cookie is 4 servings, just enough for small gatherings.
Did You Make the Recipe?
I would love to hear your feedback! Please leave a comment and star rating below. You can also pin my recipe on Pinterest or share your creation on Instagram by tagging me @mulberryblvd. Thank you.
Skillet Double Chocolate Chip Cookie
Equipment
- 1 Cast iron or oven safe pan 8 inches
Ingredients
- 4 tablespoon unsalted butter
- 4 tablespoon avocado or olive oil
- ¼ cup brown sugar
- ¼ cup white sugar
- 1 large egg
- 1 ½ teaspoon vanilla extract
- ¾ cup all-purpose flour gluten free flour is fine as well
- 2 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips use semisweet chocolate for a less sweet cookie, milk chocolate for sweeter cookie, or a combination of both
Instructions
- (Preheat oven to 350 F.)
- Melt 4 tablespoon of butter in your skillet.
- In a medium bowl, add the melted butter, oil, and both brown and white sugars. Stir together until there are no lumps.
- Stir in the egg and vanilla until completely incorporated.
- Sift in the flour, cocoa powder, baking soda, and salt. Stir until combined. Mix in the chocolate chips.
- Pour the cookie mixture in to the same pan you melted the butter in.
- Bake in preheated 350 degree oven for 8 to 10 minutes. Please be careful, the pan handle will be hot!
