Double Chocolate Chocolate Chip Skillet Cookie
User Reviews
5
Double Chocolate Chocolate Chip Skillet Cookie
Description
This skillet cookie recipe melts half of the semi-sweet chocolate with butter, creating a smooth base into which sugar and eggs are incorporated after cooling slightly. Flour, cocoa powder, salt, and the remaining chocolate chips are then folded in, resulting in a chocolate-packed batter. Baked at 350°F, the cookie develops a soft, molten center with a slightly crisp edge. Serving directly from the skillet allows the residual warmth to keep it gooey, especially when paired with ice cream and hot fudge.
The combination of melted chocolate and chips creates different textures and intensifies the chocolate flavor. Baking in a skillet concentrates heat evenly, producing a thick cookie that can be sliced or scooped. This dessert is suitable for sharing or individual indulgence.
Measuring chocolate by weight ensures accuracy; if scales are unavailable, chocolate chips measurement conversions provided can help approximate the amount needed for melting and folding.
Ingredients
- 8 ounces* semi-sweet chocolate (divided, only melt 4 ounces)
- 3/4 cup butter
- 1 1/4 cups sugar
- 2 large egg
- 1 teaspoon vanilla
- 1 cup flour
- 1/4 cup cocoa powder unsweetened
- 1/4 teaspoon salt
Toppings:
- vanilla ice cream
- hot fudge
- mini chocolate chips
Instructions
- Preheat oven to 350 degrees. Heat an oven-proof skillet over medium-low heat. Add butter and 4 ounces (approximately 2/3 cup) of chocolate to the skillet. Let the butter and chocolate melt, stirring often to prevent burning. Remove from heat and immediately add sugar. Stir well until sugar dissolves.
- Let cool for 15 minutes before adding the eggs. Add eggs one at a time to allow the chocolate mixture to temper. Stir in vanilla.
- Fold in flour, cocoa powder, and salt. Make sure the mixture is no longer warm or hot before adding the remaining 4 ounces of chocolate chips or chunks.
- Bake for 20-22 minutes. Remove from the oven and let it cool slightly before adding ice cream and toppings of choice. May scoop into dishes or eat straight out of the skillet.
Notes
- Use a kitchen scale for accurate measurement of chocolate, or substitute chocolate chips by volume (1 1/3 cups for 8 ounces).
- Allow the chocolate and butter mixture to cool before adding the eggs to prevent curdling.
- Serve the cookie warm with ice cream and toppings for best texture and flavor.
User Reviews
Overall Rating
5
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