Double Chocolate Cookie Skillet

Okay, let’s dive into the decadent world of the Double Chocolate Cookie Skillet! I still remember the first time I pulled this beauty from the oven. The whole house was filled with that intoxicating aroma of rich, melting chocolate and warm, buttery cookie. My kids, usually glued to their screens, suddenly materialized in the kitchen, eyes wide with anticipation. We dug in while it was still warm, that perfect balance of crispy edges and a ridiculously gooey, molten chocolate center. It wasn’t just a dessert; it was an event. Spoons clanked, satisfied murmurs filled the air, and for a little while, all was right with the world. This Double Chocolate Cookie Skillet has since become a go-to for family movie nights, casual get-togethers, or simply when we need a serious chocolate fix. It’s impressively easy, yet delivers a show-stopping result every single time. Trust me, this recipe is a keeper, destined to create delicious memories for you too.

Ingredients

Here’s what you’ll need to create this masterpiece of chocolatey goodness. Using high-quality ingredients will elevate the final flavor, so choose the best you can!

• Unsalted Butter, softened: 1 cup (226g or 2 sticks) – Provides richness, flavor, and a tender crumb. Make sure it’s properly softened, not melted, for the best texture.
• Granulated Sugar: ¾ cup (150g) – Contributes to sweetness and helps create those desirable crispy edges.
• Light Brown Sugar, packed: ¾ cup (165g) – Adds moisture, chewiness, and a deeper molasses flavor than granulated sugar alone.
• Large Eggs: 2 – Act as binders, add richness, and contribute to the structure of the cookie. Room temperature eggs incorporate better.
• Vanilla Extract: 2 teaspoons – Enhances all the other flavors, especially the chocolate. Pure vanilla extract is recommended.
• All-Purpose Flour: 2 ¼ cups (280g) – Forms the main structure of the cookie. Spoon and level for accurate measurement.
• Unsweetened Cocoa Powder: ½ cup (50g) – This is the first layer of our “double chocolate,” giving the cookie dough itself a rich chocolate base. Dutch-process or natural will work, with Dutch-process offering a darker color and milder flavor.
• Baking Soda: 1 teaspoon – The primary leavening agent, helping the cookie skillet to puff up slightly and achieve a tender texture.
• Salt: ½ teaspoon – Balances the sweetness and enhances the chocolate flavor. Don’t skip it!
• Semi-Sweet Chocolate Chips: 1 ½ cups (255g) – The classic choice for a fantastic melt and balanced chocolate flavor.
• Dark Chocolate Chunks or Chopped Bar: 1 cup (170g) – Adds a more intense, decadent chocolate experience with larger pockets of molten chocolate. Use good quality chocolate with at least 60-70% cacao.

Instructions

Follow these steps carefully for a perfectly baked, gooey, and delicious Double Chocolate Cookie Skillet. The key is not to overbake!

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 10-inch cast-iron skillet or an oven-safe skillet of similar size. If you don’t have cast iron, a 9×9 inch baking pan can work, though baking time might vary slightly.
2. Cream Butter and Sugars: In a large mixing bowl, using an electric mixer (stand or handheld), beat the softened unsalted butter, granulated sugar, and packed light brown sugar together on medium speed until light and fluffy. This usually takes about 2-3 minutes. Scrape down the sides of the bowl occasionally. This step incorporates air, which contributes to a lighter texture.
3. Add Eggs and Vanilla: Beat in the large eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until just combined.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures the leavening and salt are evenly distributed, preventing pockets of bitterness or saltiness.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredient mixture, mixing on low speed until just combined. Be careful not to overmix at this stage; overmixing can lead to a tough cookie. Mix only until you no longer see streaks of flour.
6. Fold in Chocolate: Gently fold in the semi-sweet chocolate chips and the dark chocolate chunks using a spatula or wooden spoon. Ensure they are evenly distributed throughout the dough. The dough will be thick.
7. Press into Skillet: Transfer the cookie dough into the prepared skillet. Using your hands (lightly floured if the dough is sticky) or the back of a spoon, press the dough evenly into the bottom of the skillet. You can sprinkle a few extra chocolate chips or chunks on top for an even more appealing look.
8. Bake: Place the skillet in the preheated oven and bake for 25-35 minutes. The edges should be set and slightly golden brown, but the center should still look slightly underbaked and gooey. A toothpick inserted near the edge should come out with a few moist crumbs, but one inserted in the very center will likely be wet with melted chocolate. For a very gooey center, aim for the lower end of the baking time.
9. Cool Slightly: Carefully remove the skillet from the oven (it will be very hot!) and place it on a wire rack to cool for at least 15-20 minutes before serving. This allows the cookie to set up a bit more and prevents burns from the molten chocolate. The cookie will continue to cook slightly in the hot skillet as it cools.
10. Serve Warm: The best way to enjoy this Double Chocolate Cookie Skillet is warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition Facts

• Servings: 8 generous servings
• Calories per serving: Approximately 650-750 calories (This is an indulgent dessert!)
• Total Fat: Approximately 35-45g – Primarily from butter and chocolate, contributing to richness and flavor.
• Saturated Fat: Approximately 20-25g – A significant portion of the total fat, mainly from butter.
• Carbohydrates: Approximately 75-85g – Mostly from sugars and flour, providing energy.
• Sugar: Approximately 50-60g – From granulated sugar, brown sugar, and chocolate, making this a sweet treat.
• Protein: Approximately 7-9g – From eggs and flour.

Disclaimer: Nutritional information is an estimate and can vary based on specific ingredients and brands used.

Preparation Time

• Prep Time: 20-25 minutes (includes gathering ingredients, mixing the dough, and preparing the skillet).
• Cook Time: 25-35 minutes (baking time in the oven).
• Cooling Time: 15-20 minutes (essential for the cookie to set and cool to a safe eating temperature).
• Total Time: Approximately 1 hour to 1 hour 20 minutes from start to serving.

How to Serve

This Double Chocolate Cookie Skillet is a versatile dessert that can be dressed up or down. Here are some delightful ways to serve it:

• The Classic:
  • Serve warm, straight from the skillet (place the hot skillet on a trivet!).
  • Top each serving with a generous scoop of high-quality vanilla bean ice cream. The contrast of warm cookie and cold ice cream is divine.
  • A drizzle of chocolate or caramel sauce can take it over the top.
• A La Mode Extravaganza:
  • Offer a variety of ice cream flavors: salted caramel, coffee, peanut butter cup, or even a dairy-free option.
  • Set up a toppings bar:
    • Whipped cream (homemade or store-bought)
    • Chocolate sprinkles or shavings
    • Chopped nuts (pecans, walnuts, almonds)
    • Fresh berries (raspberries or strawberries pair beautifully with chocolate)
    • Mini marshmallows
    • Toffee bits
• Coffee Shop Vibes:
  • Serve a slice with a hot cup of coffee, espresso, or a latte.
  • A dusting of powdered sugar on top adds an elegant touch.
• For the Kids (and Kids at Heart):
  • Serve with a tall glass of cold milk.
  • Cut into wedges and let everyone grab their own.
  • Colorful sprinkles on top before baking can make it extra festive.
• Decadent Brunch Item:
  • Yes, you can! A small wedge can be a surprisingly delightful (and indulgent) addition to a brunch spread.
• Individual Portions:
  • While it’s designed as a skillet, you can scoop the dough into individual ramekins or mini skillets for pre-portioned desserts. Adjust baking time accordingly (likely shorter).

Remember to always provide spoons for scooping up every last bit of gooey, chocolatey goodness!

Additional Tips

Enhance your Double Chocolate Cookie Skillet experience with these expert tips:

1. Quality Chocolate is Key: The “double chocolate” in the name means chocolate is the star. Using high-quality cocoa powder and good quality chocolate chips/chunks (like Ghirardelli, Valrhona, or Callebaut) will make a noticeable difference in the depth and richness of the flavor.
2. Don’t Overbake: This is crucial for achieving that coveted gooey center. The cookie will continue to cook in the hot cast-iron skillet even after you remove it from the oven. It’s better to err on the side of slightly underbaking. The edges should be set, but the center should look soft.
3. Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. Softened butter creams more easily with sugar, incorporating air for a lighter texture. Room temperature eggs blend more uniformly into the batter.
4. Rest the Dough (Optional, but Recommended): If you have time, cover the cookie dough and refrigerate it for at least 30 minutes or even overnight. This allows the flour to hydrate and the flavors to meld, often resulting in a more complex flavor and chewier texture. If baking from chilled, you might need to add a few extra minutes to the baking time.
5. Cast Iron for the Win: While other oven-safe skillets work, a cast-iron skillet provides superior heat retention and distribution, leading to perfectly crispy edges and an evenly cooked cookie. It also looks fantastic for serving.
6. Customize Your Mix-Ins: Feel free to get creative! Substitute some of the chocolate chips with peanut butter chips, white chocolate chips, butterscotch chips, or even chopped Reese’s Peanut Butter Cups. A handful of chopped toasted pecans or walnuts would also be a delicious addition for extra crunch.
7. Serving Temperature Matters: This cookie skillet is best served warm, but not piping hot straight from the oven (molten sugar and chocolate can cause serious burns). Allow it to cool for at least 15-20 minutes. This also helps it set up properly.
8. Storing Leftovers: If you miraculously have leftovers, cover the skillet tightly with plastic wrap or foil, or transfer slices to an airtight container. Store at room temperature for up to 3 days or in the refrigerator for up to 5 days. Reheat individual servings in the microwave for 15-30 seconds or in a preheated oven until warmed through.

FAQ Section

Got questions? We’ve got answers to help you perfect your Double Chocolate Cookie Skillet.

1. Q: Can I use a different type of skillet or baking dish if I don’t have a 10-inch cast-iron skillet?
   A: Yes, absolutely! An 8-inch or 9-inch cast-iron skillet will also work, but you might need to adjust baking time slightly (a smaller skillet might need a bit longer as the cookie will be thicker). A 9×9 inch square baking pan or a 9-inch round cake pan (oven-safe) can also be used. Keep an eye on it, as baking times may vary. Glass dishes may require a slightly lower oven temperature.
2. Q: My cookie skillet came out dry. What did I do wrong?
   A: The most common culprit for a dry cookie skillet is overbaking. Remember, the center should look slightly underdone when you pull it from the oven, as it continues to cook while cooling. Another reason could be measuring flour incorrectly. Make sure to spoon flour into your measuring cup and level it off, rather than scooping directly from the bag, which can pack too much flour in.
3. Q: Can I make this recipe gluten-free?
   A: Yes, you can try substituting the all-purpose flour with a good quality gluten-free all-purpose flour blend that contains xanthan gum. The texture might be slightly different, but it should still be delicious. Ensure your other ingredients (like chocolate chips) are also certified gluten-free if catering to a strict allergy.
4. Q: How do I know when the Double Chocolate Cookie Skillet is perfectly baked?
   A: Look for set, golden-brown edges. The center should still appear soft and slightly gooey. A toothpick inserted near the edge should come out with a few moist crumbs. If you insert it directly in the center, it will likely be wet with melted chocolate, and that’s okay for a gooey result. It’s better to underbake slightly than overbake.
5. Q: Can I prepare the cookie dough in advance?
   A: Yes! You can prepare the cookie dough, press it into the skillet, cover it tightly with plastic wrap, and refrigerate for up to 24 hours before baking. You might need to add a few extra minutes to the baking time if baking from cold. You can also freeze the dough-filled skillet (well-wrapped) for up to 3 months; thaw in the refrigerator overnight before baking.
6. Q: What’s the best way to get those melty, gooey pockets of chocolate?
   A: Use a combination of chocolate chips and larger chocolate chunks (or a chopped chocolate bar). The chunks create bigger molten pools. Also, don’t overmix once you add the chocolate; just fold it in until distributed. Reserving a few chips and chunks to press onto the top before baking also helps.
7. Q: Can I use milk chocolate chips instead of semi-sweet or dark?
   A: You can, but be aware that milk chocolate is much sweeter and has a lower melting point. Using only milk chocolate might make the cookie skillet overly sweet for some palates and could result in a slightly different texture. A mix could work, or if you prefer very sweet desserts, go for it!
8. Q: Is this Double Chocolate Cookie Skillet supposed to be very gooey in the center?
   A: Yes, that’s part of its charm! It’s designed to be a decadent, molten-centered dessert, especially when served warm. If you prefer a more cake-like, fully set cookie, you can bake it for a few minutes longer, but the classic skillet cookie experience embraces the gooiness.

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