Double Chocolate Skillet Cookie

20 mins Prep Time

20 mins Cook Time

Written By

Vicky Tran

Who doesn't love a classic double chocolate chunk cookie? What about a classic double chocolate chunk cookie in JUMBO form baked right into a skillet and served while still warm and gooey with vanilla ice cream and homemade caramel sauce to boot? This recipe is simpler than most as it comes together without the much ado of a stand or handheld mixer. Don't skip on the browning butter step, as it is key in imparting a deeper and nuttier flavour. This is the perfect comfort dessert recipe for sharing and eating straight out of the pan, so grab a few spoons and get cracking!

Ingredients

Double Chocolate Skillet Cookie

1 pint ice cream of choice
1 1/2 cups (230 grams) all-purpose flour
1 cup (200 grams) dark brown sugar, packed
3/4 cup (170 grams) unsalted butter, divided 100 grams + 70 grams
1/4 cup (50 grams) granulated sugar
2 large egg yolks
1 large egg
100 grams good quality bittersweet chocolate bar, roughly chopped
100 grams good quality milk chocolate bar, roughly chopped
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon flaky sea salt, for topping

Caramel Sauce

1 cup (200 grams) granulated sugar
1/2 cup 35% cream
6 tablespoons (90 grams) unsalted butter, diced and room temperature
1/2 teaspoon kosher salt

Directions

Double Chocolate Skillet Cookie

9 Steps

Step 1

Prepare the caramel sauce, heat the granulated sugar on the stove in a heavy-bottomed pot on medium heat, and using a wooden spoon, stir regularly. The sugar will begin to melt and turn a light golden colour after approximately 5-7 minutes. Once all of the sugar has melted, add in the diced and room temperature butter one cube at a time. It will bubble with each butter addition but keep stirring. Once all of the butter has been incorporated, allow the mixture to cook for 1 minute, then begin adding in the 35% cream a small splash at a time until it is all incorporated. Allow this mixture to cook together for 1 minute, stir in the kosher salt and set aside to cool before using.
Step 2

Whisk flour, kosher salt and baking soda in a small bowl; set aside.
Step 3

Begin melting the 100 grams butter in a small pot on medium heat, cook until the butter begins to foam and then brown lightly, about 4 minutes. It will smell very fragrant and nutty. Transfer immediately to a mixing bowl, being sure to scrape down any browned bits from the bottom of the pot. Allow to cool for 1-2 minutes.
Step 4

Dice the remaining 70 grams of butter and whisk one cube at a time into the bowl of the browned butter until entirely incorporated. The butter cubes should melt but not foam when added, if they foam wait another minute or so.
Step 5

Once all butter is melted, add the brown and granulated sugars and whisk, breaking up any clumps, until sugar is incorporated and mix is even.
Step 6

Add egg and egg yolks, vanilla extract and whisk until sugar dissolves and mixture is smooth, about 1 minute.
Step 7

Using a rubber spatula, fold the baking soda, kosher salt and flour into butter mixture just until no dry spots remain, then fold in the chopped chocolate (the dough will be soft but should hold its shape once scooped; if it slumps after being scooped, stir dough back together several times and refrigerate for 5-10 minutes until scoops hold their shape as the flour hydrates).
Step 8

Lightly spray a 10-inch cast iron skillet with canola oil, transfer the dough into the skillet and using damp hands, press into an even layer. Bake in a preheated 375°F degree oven for 20-25 minutes until the edges on top are golden brown but the centre is still jiggly. Remove from the oven, sprinkle with the flaky sea salt and allow to cool for 5-10 minutes before serving.
Step 9

Cut into wedges or top with ice cream of choice as well as caramel sauce and consume straight from the skillet.