Gooey, decadent, and rich double chocolate chip cookie skillet. This recipe is simple, easy to make, and will be your new favorite weeknight treat.
Yes, I called this a cookie skillet, and yes it isn’t photographed in a skillet, but it’s the same concept and my cast iron was too big. Full transparency here.
That being said, this recipe can be made in any baking dish! I suggest a cast iron for a perfectly crisp bottom and outer “shell” but a cake pan sprayed with non-stick cooking spray is also perfect.
There is something so satisfying and enduring about a cookie skillet. Slice it into a pie wedge or dive right in with a spoon and top with creamy vanilla ice cream (my personal favorite). This recipe is ideal for a date night, family movie night, or, heck, a personal self-care night.
If you’re a cookie fiend like me I suggest checking out the other cookie recipes on the blog:
The Best Vegan Chocolate Chip Cookies
Chocolate Peanut Butter Cookies
Peanut Butter Pecan Chocolate Chip Cookies
Why You’ll Love This Double Chocolate Chip Cookie Skillet:
Simple and easy to make. This recipe is ready in less than 40 minutes and all the ingredients are combined in one-bowl.
Family and kid-friendly. What kid doesn’t like a giant cookie? This recipe is ideal to make with your little kiddo, as everything is thrown into one-bowl and baked in one pan. Feel free to dig in with a spoon.
Fudgy, chocolatey, and decadent. If you’re a fan of chocolate you will fall in love with this recipe. This recipe does not lack chocolate one bit.
Dairy and egg-free. This recipe does not include eggs or dairy and utilizes vegan butter and non-dairy milk instead!
How to make a Double Chocolate Chip Cookie Skillet:
This is a simple, easy, and one-bowl no-fuss recipe.
- Preheat the oven to 350F. Coat a 10″ cast iron or cake pan with non-stick cooking spray.
- In a large bowl whisk together melted butter and sugars until creamy. Add milk, almond butter, and vanilla extract. Whisk to combine.
- Add flour, cocoa powder, baking powder and soda, and salt. Use a wooden spoon or spatula to combine until a soft dough forms. Fold in chopped chocolate.
- Evenly spread cookie dough into the prepared skillet or pan. (Optional): Top with more chopped chocolate. Bake for 28-30 minutes until top is mostly hard to touch and edges have formed a crust. Cool for 5 minutes and enjoy warm.
This Double Chocolate Chip Cookie Skillet is…
- Simple and easy to make.
- Family and kid-friendly.
- Fudgy, chocolatey, and decadent.
- Dairy and egg-free.
Gooey, decadent, and rich double chocolate chip cookie skillet. This recipe is simple, easy to make, and will be your new favorite weeknight treat.
- ½ cup vegan butter, melted or sub melted coconut oil
- ½ cup brown sugar
- ¼ cup cane sugar
- 3 tbsp non-dairy milk
- 3 tbsp creamy almond butter or sub other nut butter
- 2 tsp vanilla extract
- 1 ¼ cup all-purpose flour
- ⅓ cup cocoa powder
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup chopped dark chocolate
-
Preheat the oven to 350°F. Grease a 10" cast iron skillet or cake pan with non-stick cooking spray.
-
In a large bowl, whisk together melted butter and sugars until creamy. Add milk, almond butter, and vanilla. Whisk to combine.
-
Add flour, cocoa powder, baking powder and soda, and salt. Use a wooden spoon or spatula to combine until a soft dough forms. Fold in chopped chocolate. Spread dough into the prepared baking dish. Top with more chopped chocolate, if desired.
-
Bake for 28-30 minutes until top is hard to touch (it will be soft, but not gooey) and edges have formed a slight crust. Allow cooling for 5 minute and enjoy warm.
Can we use any other flour instead of all purpose?
Author
Gluten-free all purpose would work!