Warm, ultra-fudgy, and decadently rich, this Double Chocolate Chip Sea Salt Skillet Cookie delivers pure bakery-style indulgence straight out of a hot cast-iron pan. Boasting crisp, caramelized edges and a soft, molten center packed with melted dark chocolate chunks, a finishing sprinkle of flaky sea salt elevates every single bite by balancing the deep cocoa sweetness.
The secret to a molten, fudgy skillet cookie without waiting for oven-chilled dough is Melting the Butter Directly in the Cast-Iron Skillet and Mixing the Batter Right in the Pan Before Stovetop-to-Oven Baking. Cooking the base over medium heat for two minutes activates the brown sugar and cocoa immediately, ensuring a crisp bottom crust and an ooey-gooey center in under 10 minutes of bake time.
Why You’ll Love This Skillet Cookie
- One-Pan Magic: Melt, mix, and bake all in a single cast-iron skillet for zero clean-up.
- Double Dark Chocolate Intensity: Dutch-process cocoa powder dough loaded with pockets of semisweet and dark chocolate chunks.
- Fudgy & Gooey Texture: Crisp edges transition into a thick, underbaked, brownie-like center.
- Salty-Sweet Contrast: Flaky Maldon sea salt cuts through rich chocolate fat to brighten the flavor.
Ingredients You’ll Need
- The Skillet Base: 6 tablespoons unsalted butter, ½ cup packed dark brown sugar, and ¼ cup granulated sugar.
- Wet Additions: 1 large egg (room temperature) and 1 teaspoon vanilla extract.
- Dry Mix: ¾ cup all-purpose flour, ⅓ cup Dutch-process cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon fine sea salt.
- Mix-Ins & Topping: ¾ cup dark or semisweet chocolate chunks (divided) and 1 teaspoon flaky sea salt (for sprinkling).
Step-by-Step Instructions
1.Melt Butter & Whisk Sugars in Skillet:2 mins.
Preheat oven to 375°F (190°C). Place an 8-inch or 9-inch cast-iron skillet over medium heat and melt 6 tablespoons butter. Remove skillet from heat, add dark brown sugar and granulated sugar, and whisk vigorously for 1 minute until glossy and combined.
2.Add Egg & Fold Dry Ingredients:2 mins.
Whisk in the egg and vanilla extract until smooth. Sift all-purpose flour, Dutch-process cocoa powder, baking soda, and fine sea salt directly into the skillet. Fold with a rubber spatula just until no dry flour streaks remain.
3.Fold Chocolate Chunks & Smooth Top:1 min.
Fold in ½ cup chocolate chunks. Press the batter flat in the skillet and press the remaining ¼ cup chocolate chunks into the top.
4.Bake to Fudgy Perfection:8-10 mins.
Bake at 375°F (190°C) for 8 to 10 minutes until the edges are set and crackled, but the center is still soft and slightly gooey.
5.Salt & Serve Hot:1 min.
Remove from oven and sprinkle flaky sea salt generously over top. Serve immediately warm out of the pan, preferably topped with a large scoop of vanilla ice cream!
Tips from the Kitchen
- Use Dutch-Process Cocoa: Dutch-process cocoa provides a darker color, smoother texture, and deeper chocolate flavor than natural cocoa powder.
- Don’t Overbake: Pull the skillet out when the center still looks underdone—cast iron retains high heat and will continue cooking the cookie for several minutes after coming out of the oven.
- Use Chocolate Chunks Over Chips: Chopped chocolate bars melt into pools of molten chocolate, whereas standard chips contain stabilizers that hold their shape.
Quick Recipe Card
- Prep: 5 mins | Bake: 9 mins | Yield: 4–6 Servings
Ingredients:
- 6 tbsp Unsalted Butter
- ½ cup Dark Brown Sugar & ¼ cup Granulated Sugar
- 1 Egg & 1 tsp Vanilla Extract
- ¾ cup Flour, ⅓ cup Dutch Cocoa Powder, ½ tsp Baking Soda & ¼ tsp Salt
- ¾ cup Dark Chocolate Chunks
- 1 tsp Flaky Sea Salt
Instructions:
Melt butter in an 8-inch cast-iron skillet over medium heat. Remove from heat; whisk in sugars, egg, and vanilla. Fold in flour, cocoa powder, baking soda, salt, and ½ cup chocolate chunks. Press batter smooth and top with remaining ¼ cup chocolate chunks. Bake at 375°F (190°C) for 8–10 mins until edges set. Top with flaky sea salt and serve warm!
