Double Chocolate Espresso Skillet Cookie
Looking for a fast and easy dessert for a cold winter night? Look no further! This rich chocolate and bold coffee flavored a skillet cookie is way better than the one at your local restaurant. This double chocolate espresso skillet cookie has a crispy edge that gives way to a gooey center, creating an irresistible dessert that’s perfect for sharing (or not!). Made in a cast-iron skillet, this oversized cookie delivers all the comfort of a traditional chocolate chip cookie with a sophisticated coffee twist. Want to know a secret? Any cookie recipe can be a cookie recipe- well, almost. MOST cookie recipes can be a cast iron skillet cookie recipe. Check out some of my other cookie recipes that you can bake like a Double Chocolate Espresso skillet cookie!
Why You’ll Love This Double Chocolate Espresso Skillet Cookie
There’s something magical about pulling a warm, oversized cookie from the oven. The aroma of chocolate and freshly brewed espresso fills your kitchen, promising an indulgent treat that’s both familiar and exciting. This skillet cookie takes the classic chocolate chip cookie to new heights by incorporating rich cocoa powder, two types of chocolate chips, and a shot of espresso for an unforgettable dessert experience.
Key Ingredients for the Perfect Skillet Cookie
Your double chocolate espresso skillet cookie starts with quality ingredients:
Dark cocoa powder brings deep chocolate flavor and rich color to the dough. Choose Dutch-processed cocoa for the smoothest taste.
A shot of freshly brewed espresso or strong coffee intensifies the chocolate flavors while adding subtle coffee notes. The moisture also helps create that perfect fudgy texture.
Both milk and dark chocolate chips create layers of chocolate flavor and ensure every bite has the perfect amount of melty goodness.
Brown sugar adds moisture and a subtle caramel note that complements both the chocolate and coffee flavors.
Tips for Skillet Cookie Success
Use a cast-iron skillet for the best results. The heavy bottom promotes even heating and creates those coveted crispy edges! In the video, I am using this 6-inch skillet from Target. Feel free to use a smaller skillet and use any extra dough for some on demand frozen cookie cravings. If you are curious about how to freeze extra cookie dough, check out this page.
Don’t overbake! The cookie should be set around the edges but still slightly soft in the center when you remove it from the oven. It will continue cooking from the residual heat.
Let the cookie cool just a littttle bit before serving- about 5 -10 minutes. I promise it will still be warm and gooey but then you can allow the structure to set while keeping the center wonderfully gooey (plus you can avoid any tongue burns).
Serving Suggestions
Serve your skillet cookie warm with:
- A scoop of vanilla ice cream
- Fresh whipped cream
- A drizzle of chocolate sauce
- A dusting of cocoa powder
- A sprinkle of sea salt
The Perfect Warm and Cozy Dessert for
Whether you’re hosting a dinner party, celebrating a special occasion, or simply craving something sweet, this double chocolate espresso skillet cookie fits the bill. It’s impressive enough for company but easy enough for a weeknight treat.
Ready to bake your own? Find the complete recipe below and prepare to fall in love with your new favorite dessert!
Ingredients
- 3/4 cup AP Flour 108 grams
- 1/4 cup cocoa powder 25 grams
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 7 tablespoons butter
- 6 tablespoons granulated white sugar 75 grams
- 6 tablespoons brown sugar 75 grams
- 1 egg
- 2 tsp vanilla extract
- 1 tsp instant espresso
- 3 oz chopped dark chocolate
Instructions
- Preheat oven to 350°F and butter a small ovenproof skillet (I used a 6 inch skillet- depending on the size skillet you make you may have leftover batter)
- In a small bowl, add all dry ingredients (flour, cocoa powder, baking soda, baking powder and salt). Mix with a fork to combine and set aside
- In a small saucepan, brown the butter. Set the pan over medium heat until butter starts to melt. Turn the heat up to medium high and mix with a nonstick spatula while the butter begins to foam until butter begins to change color. Remove butter from heat and pour into a large heat proof mixing bowl. Set aside and let cool for 5 minutes
- Add the brown sugar and white sugar to the cooled butter. Mix with a nonstick spatula until combined (this will be grainy)
- Add egg to the mixture and mix again with a . Mix mixture becomes thick and slightly lightens in color. Add vanilla and mix again
- Add all dry ingredients, including chocolate, and mix again until shiny dough forms. Press dough into prepared skillet. Roll any extra dough into balls to freeze if you want an on-demand cookie!
- Bake for 15-20 minutes until top is set and slightly cracking on the edges. I prefer this a bit "underdone" so I remove at 15 minutes! Remove from oven and enjoy!
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