Decadent Double Chocolate Skillet Cookie
This ooey gooey cookie skillet is loaded with chocolate and coconut oil for a luscious treat that's part cookie, part brownie!
Servings 8
Ingredients
- ¾ cup unsalted butter or 12 TBSP, 169 grams
- Extra butter for greasing the cast iron skillet
- 1 cup brown sugar 213 grams
- 4 TBSP cocoa powder 28 grams
- 2 eggs 100 grams
- 2 tsp vanilla 8
- 2 cups all purpose flour 240 grams
- 1 ½ tsp baking powder 6 grams
- ¼ tsp salt
- 1 cup semisweet chocolate chips plus ¼ cup more to add on top, 170 grams for 1 cup
Instructions
- Preheat the oven to 350 degrees.
- In a medium-sized saute pan or a sauce pan, add the ¾ cup (12 TBSP) of butter over medium heat. It will take about 10-15 minutes to brown. Remove from the heat after the butter looks golden brown and it starts to have a nutty aroma.Pour the butter into a small bowl to let cool. You can also whisk it for a bit to let it cool faster. If you want to save time you can also just melt the butter instead of browning it.
- In a medium-sized bowl combine the 2 cups of flour, ¼ tsp salt, 1½ tsp baking powder, and 4 TBSP cocoa powder. Use a whisk to mix everything together.
- In a large bowl, cream the ¾ cup of the cooled browned butter and 1 cup of the brown sugar on medium high speed for two minutes or until light and fluffy. You can whisk by hand but it will take a few more minutes to make it fluffy. If it's not getting that fluffy look to it, let it sit for five minutes after mixing and the butter and sugar will emulsify more.
- On low speed add the 2 eggs, and 1 tsp vanilla.
- Slowly add the dry ingredients into the batter until just combined using a spatula to fold them in. I fold in the ingredients by hand because it's easy to over-mix the dough and make the cookie dough tough.
- Mix in the chocolate chips by hand until just mixed.
- Grease a 10-inch or 12-inch cast iron skillet with butter and press in the cookie dough. If you use a 12-inch skillet, the dough will be a bit lower in the pan because I have a 10-inch skillet.
- Bake for 12-14 minutes or until it's almost set in the middle. I prefer to take mine out just before it's set in the middle because it will continue to bake and set in the middle on the counter while cooling. The rim of the cookie dough will be set first, but the middle can still be underbaked by a minute or two.
- Serve immediately with vanilla ice cream. Enjoy!