This Decadent Double Chocolate Skillet Cookie is a rich and indulgent dessert with browned butter that tastes like a brownie and cookie combo! If your wanting a restaurant-style decadent chocolate dessert, THIS IS IT.
Why this recipe works
- The combination of browned butter and brown sugar adds caramel-like flavor to the cookie dough
- Cocoa powder and chocolate chips add so much chocolate goodness
- The cast iron skillet makes the presentation of the cookie skillet so beautiful
- It tastes amazing with vanilla ice ice cream
- This dessert is great for a crowd too
Do I have to use browned butter?
- I love the added flavor that browned butter adds, but you can skip this step and simply melt the butter instead to save on time
Cream the cooled browned butter and brown sugar for two minutes on medium-high speed. Turn down the mixer to low and add the egg, and vanilla.
Grease a 10-inch or 12-inch cast iron skillet and press in the cookie dough. Bake 12-14 minutes at 350 degrees.
Below is what the cookie dough looks like before going into the oven. I added a handful more of chocolate chips to the top of the cookie dough for a nice presentation.
Below is what it looks like after it’s baked. As you can see, I removed it from the oven just before the center was fully set because it will continue to bake as it cools. The rim of the skillet cookie will look set and the center will still look a little gooey. You can bake it until it’s fully set in the center if you prefer, it will just be less gooey.
More chocolate recipes on Bessie Bakes
- Chocolate Financiers (mini browned butter chocolate cakes), so easy and SO GOOD!
- Oatmeal Molasses Chocolate Chip Cookies
- Small-batch Oatmeal Chocolate Chip Cookies
- No-Churn Chocolate Ice Cream 3 Ways
- Healthy Double Chocolate Chip Muffins
- Double Chocolate Hazelnut Orange Cookies
Let cool for a few minutes and slice into 8 slices. Serve with vanilla ice cream!
Bon Appetit Ya’ll,
Decadent Double Chocolate Skillet Cookie
- 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
- 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!