As much as we love to see what our favorite foodies make when they want to “wow” their guests, you know what’s even more interesting? Learning what dishes they whip up when they’re at home on an average weeknight. Next up in My Go-To Meal, Sarah Crawford shares an incredible recipe for a double chocolate skillet cookie for nights when all you want for dinner is something sweet.
You know those evenings when you’re staring into the fridge, nothing is calling your name, and all you can think about is eating chocolate for dinner? This chocolate skillet cookie recipe was made for those nights. And luckily, Sarah Crawford is here to show us how to make the magic ourselves.
Between the stellar recipes from Broma Bakery (the cinnamon rolls and chocolate chip muffins have been regulars in my kitchen) and her hilarious yet informative TikTok’s, Sarah has long been a must-follow in my feed. In fact, her food styling and artistry has been hugely influential in my own creative process. Her approach to recipes gives her community the confidence to explore their own stories through the camera lens, and it’s as refreshing as it is fun.
One quick scroll through her feed and you’ll find a post illustrating how different types of sugars can affect your chocolate chip cookies and a video of her dressed as Guy Fieri while making more cookies (not gonna lie—that last one had me cracking up for hours). And it’s exactly that balance between thoughtful teaching moments, solidly-tested recipes, and pure fun that keeps me coming back for more.
As a loyal “Bromie,” I was excited to chat with Sarah about this recipe and get the inside scoop on how to elevate cookies for dinner while getting a few other baking tips and tricks to keep up my sleeve.
Image by Bettina Bogar
How did you develop this chocolate skillet cookie recipe?
For this recipe, I wanted to call on the same delicious flavors of my double chocolate cookie, but in a skillet. Remarkably, almost all cookie recipes work brilliantly in skillets, as they’re able to get crispy on the edges while staying gooey in the middle!
When it comes to chocolate desserts, I love adding vanilla extract and espresso powder. Both work to enhance the flavors of the chocolate, imparting a lovely richness and depth.
What makes this recipe your go-to?
This double chocolate skillet cookie is so easy to make, pretty forgiving (you don’t have to measure as accurately as, say, French macarons), and who doesn’t love chocolate?! One thing I love about this recipe is that you can mix everything together in one bowl. In my opinion, that’s the best type of baking.
Is there a kitchen tool that’ll help bakers perfect this recipe themselves?
Yes, I always make my cookies in a KitchenAid Stand Mixer. Fun fact, my KitchenAid was my first-ever big purchase for my blog way back in 2011. It’s definitely something you save up for, but it’s every baker’s dream appliance and will last for decades.
What are your must-have kitchen tools?
I love my trusty Staub Fry Pan. It’s perfect for skillet cookies, but also for smash burgers, game-day dips, pan-fried chicken, and pancakes. I’d also consider a silicone spatula a must for any baker, as well as a good set of measuring cups (these have beautiful Acacia wood handles!).
What stand-out ingredients make this recipe special?
While I don’t feel like you ever need to splurge on something like sugar, I do find that high-quality cocoa powder makes all the difference in my chocolate recipes. My go-to is Rodelle Gourmet Baking Cocoa. It has a higher fat content and a really rich flavor. I’ve never found another cocoa powder that comes close!
Image by Bettina Bogar
Are there any ingredient swaps we can make?
To make these cookies gluten-free, you can swap out all-purpose flour for a gluten-free 1:1 baking flour, such as Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
What baking hacks do you have up your sleeve that we should all know about?
In general, I never trust the baking times of recipes because everyone’s oven is so different. As a rule of thumb, whatever the recipe’s bake time, set your timer for 20% less time. To test for doneness, insert a knife into the center of the bake. If it comes out clean or almost clean, you’re done!
Image by Sarah Crawford
What do you love most about creating recipes that people will make in their own kitchen?
To me, the best part of developing recipes is hearing the stories of when other people make your recipes. Our cakes have made it to someone’s graduation party, our best chocolate chip cookies have been someone’s perfect late-night snack, and our brownies were the perfect weekend activity for a mom and her sugar-obsessed kids. It feels so good to know that something I created has brought just a little bit of happiness to someone else’s day.
What other Broma Bakery recipes do readers need to try?
If you make one thing from the blog, it has to be our Best Chocolate Chip Cookies. They’re one of the most popular recipes to date, and for good reason! I’m also a huge fan of the Homemade Cinnamon Rolls, Classic Blueberry Muffins, and Nutella Brownies.
Keep scrolling to get Sarah’s *amazing* Double Chocolate Skillet Cookie recipe!
Follow Sarah on Instagram and TikTok for more beautiful (and delicious) baking inspo. In addition to creating the most crave-worthy recipes, Sarah runs an online food photography school. Her newest course gives participants a deep-dive into growing your social media presence. Learn more here and use code CAMILLESTYLES at checkout for 20% off.
- 2 Tablespoons butter, room temperature (for buttering the skillet)
- 1 cup unsalted butter, melted
- 2 cups brown sugar, packed
- 2 eggs, room temperature
- 1 Tablespoon vanilla extract
- 2/3 cup cocoa powder
- 2 teaspoons espresso powder (optional)
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips or chunks
- Preheat the oven to 350°F and generously butter a 12 inch cast iron skillet allllll over. Set aside.
- Place the butter and brown sugar in a stand mixer fit with the paddle attachment. Mix together until smooth and glossy.
- Scrape down the sides of the bowl and add the egg and vanilla extract. Mix until combined.
- Scrape down the bowl and add the cocoa powder, espresso powder, flour, baking soda and salt. Mix on low speed, gradually increasing to medium. Mix until just combined and no streaks of flour remain.
- Fold in the chocolate. Do not over mix!
- Transfer the cookie dough into your prepared skillet and pat it down into an even layer all the way to the edges.
- Bake at 350°F for 30 to 40 minutes or until the edges are set but the center is still gooey. Allow to cool for 10 minutes before topping with vanilla ice cream and devouring! Enjoy!
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