Chocolate-Sugar Skillet Cookie

Print Pin
No ratings yet

One-Bowl Double Chocolate-Sugar Skillet Cookie

Recipe Author Jessie Sheehan
Servings 8 Slices


  • 3/4 cup unsalted butter
  • 1/4 cup vegetable shortening
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 3 tbsp light corn syrup
  • 1 large egg room temperature
  • 2 yolks room temperture
  • 2 tsp pure vanilla extract
  • 3/4 cup Dutch process cocoa powder
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp table salt
  • 2/3 cup semi-sweet chocolate chunks
  • flaky sea salt for sprinkling such as Maldon


  • Preheat the oven to 350 degrees. 
  • Place the butter and shortening in a 10-inch heatproof skillet, preferably cast iron, and cook until just melted over medium-to-medium high heat. Remove from the heat and add the sugars and corn syrup whisk gently to combine. Let rest about 5 minutes, or until the butter cools slightly and is fully incorporated into the sugars, whisking periodically. 
  • Add the egg and yolks, one at time, whisking gently after each. Add the extract and whisk. Sift the cocoa powder over the skillet and whisk gently to combine. If you are not gentle, your ingredients will go flying out of the pan. Sift the flour, soda and salt over the skillet and gently whisk again. Add the chunks, and fold them in with a rubber spatula. 
  • Flatten the dough and sprinkle with the flaky sea salt. If you have the time, cover the dough in plastic wrap and let it rest in the fridge for anywhere from one hour to 72. 
  • Bake in the oven for 20 to 22 minutes, longer, if your cookie has been resting in the fridge, until the center looks dry and the edges are slightly crackly and just starting to come away from the sides of the pan. Do not over bake. This timing will result in a cookie that is slightly underdone in the center. Bake for longer if you prefer a crispier cookie.
  • Serve warm, straight from the skillet with spoons – no plates necessary – and a giant scoop of ice cream (or three). Or, let cool slightly and slice into pie wedges. 
  • The cookie will keep on the counter, wrapped in plastic wrap, for up to 3 days. Reheat briefly in the microwave before serving.

Subscribe to My Newsletter

Subscribe to my bi-monthly (extraordinarily newsy) newsletter, chock full of recipes and fascinating personal tidbits.

Invalid email address
I promise not to spam you. You can unsubscribe at any time.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating