Say hello to this chocolate walnut cookie skillet! It’s basically a giant double chocolate cookie with walnuts and the entire dough comes together in one skillet pan. So, if you hate doing dishes, you’re going to love this recipe!
If chocolate is your love language, you’ve come to the right place. This giant double chocolate walnut skillet cookie is the ultimate dessert for chocolate lovers. With a soft center, perfectly crisp edges, and plenty of melty chocolate and crunchy walnuts in every bite! It’s everything you could want in a homemade chocolate cookie, only bigger and even more indulgent. The combination of cocoa powder, chocolate chips, and toasted walnuts creates an irresistible balance of deep chocolate flavor and satisfying crunch!
Whether you’re baking for a cozy night in, celebrating a special occasion, or simply craving an easy chocolate dessert, this giant skillet cookie delivers bakery style results with minimal effort. There’s no need to pull out a stand mixer or even a separate mixing bowl. The entire cookie dough comes together right in the skillet, making cleanup a breeze and getting this dessert into the oven in no time. It’s the perfect one pan dessert when you want something impressive without the extra dishes.
Serve this double chocolate walnut skillet cookie warm from the oven with a few scoops of vanilla ice cream, a drizzle of chocolate sauce, or enjoy it just as it is. Whether you’re sharing it with family and friends or sneaking a spoonful straight from the pan, this easy skillet cookie recipe is guaranteed to satisfy every chocolate craving.
WHY YOU’LL LOVE THIS CHOCOLATE WALNUT COOKIE SKILLET
- Rich, double chocolate flavor. Made with cocoa powder and plenty of chocolate chips, every bite is intensely chocolatey with a soft, fudgy texture that’s perfect for serious chocolate lovers.
- A warm, gooey center surrounded by irresistibly crisp, golden edges!
- Loaded with crunchy walnuts. Toasty walnuts add a delicious crunch and nutty flavor that perfectly complements the rich chocolate.
- One pan recipe with almost no cleanup. Forget the extra dishes!
- No mixer needed. This easy chocolate skillet cookie recipe comes together with just a whisk and a spatula, making it perfect for beginner bakers and busy weeknights.
- Perfect for sharing. This giant chocolate walnut cookie is made to be served straight from the skillet, making it an impressive dessert for family gatherings, dinner parties, or cozy movie nights.
- Delicious warm or at room temperature. Enjoy it fresh from the oven with a scoop of vanilla ice cream.
INGREDIENTS NEEDED TO MAKE THIS CHOCOLATE WALNUT COOKIE SKILLET
Butter – I always bake with unsalted butter so I can control the amount of salt in the recipe. If you’re using salted butter, simply reduce the added salt slightly.
Sugar – This recipe uses a combination of granulated sugar and brown sugar. The granulated sugar helps create crisp edges, while the brown sugar adds moisture, chewiness, and a subtle caramel flavor. Light or dark brown sugar works perfectly.
Eggs – You’ll need 1 large egg and 1 egg yolk. For the best texture, let them come to room temperature before mixing them into the dough.
Vanilla Extract – A splash of pure vanilla extract enhances the rich chocolate flavor and adds warmth to the cookie. Use pure vanilla extract if possible for the best flavor.
Salt – A little salt balances the sweetness and intensifies the chocolate flavor. Fine sea salt or kosher salt both work well.
Unsweetened Cocoa Powder – Be sure to use unsweetened natural cocoa powder for a deep chocolate flavor. Avoid hot cocoa mix, as it contains added sugar and won’t produce the same results.
Flour – Regular all-purpose flour provides the perfect structure while keeping the center soft and fudgy.
Baking Soda – This gives the cookie just enough lift while helping it develop beautifully chewy edges.
Chocolate Chips – Semi-sweet chocolate chips are my favorite because they add plenty of chocolate without making the cookie overly sweet. Dark chocolate or milk chocolate chips also work if you prefer.
Walnuts – Lightly toasted walnuts add incredible crunch and a rich, nutty flavor that pairs beautifully with the chocolate. Toasting them before adding them to the dough is highly recommended for the best flavor, or just use roasted walnuts.
TOOLS & EQUIPMENT YOU’LL NEED
9-inch cast iron skillet
a whisk
rubber spatula
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS CHOCOLATE WALNUT COOKIE SKILLET
(Be sure to check the printable recipe card below)
226g (2 sticks) unsalted butter
110g (1/2 cup) brown sugar
150g (3/4 cup) granulated sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
250g (2 cups, spoon and level method) all-purpose flour
64g (3/4 cup) unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
170g (1 cup) semi-sweet chocolate chips
120g (1 cup) chopped toasted walnuts
Preheat the oven to 350°F. Melt the butter in a 9-inch cast iron skillet over low heat, making sure it melts completely without browning. Remove the skillet from the heat and let it cool for a few minutes, you want it warm, not hot, so the eggs don’t scramble when you add them later. A slightly warm skillet is perfectly fine.
Add the brown sugar, granulated sugar, eggs, and vanilla extract, then whisk until smooth and well combined. Add the flour, cocoa powder, baking soda, and salt, stir until a soft dough forms and no dry flour remains.
Fold in the chocolate chips and walnuts, then spread the dough into an even layer. Bake on the middle rack of the oven for about 25 minutes, or until the cookie is golden brown and the edges are set.
Immediately top with some extra chocolate chips and chopped walnuts, if desired. Let the skillet cookie cool for a few minutes before serving. Enjoy it warm with a few scoops of vanilla ice cream!
TIPS FOR MAKING THE BEST CHOCOLATE WALNUT COOKIE SKILLET
- Use room temperature eggs. Cold eggs can cause the melted butter to seize up, making the dough harder to mix.
- Don’t brown the butter. For this recipe, you want the butter to melt completely without browning. Brown butter has a delicious nutty flavor, but it changes the moisture balance and flavor profile of this skillet cookie.
- Let the skillet cool slightly. After melting the butter, remove the skillet from the heat and let it cool for a few minutes so the eggs blend in smoothly instead of scrambling.
- Measure the flour correctly. Too much flour can make the cookie dry and cakey. For the most accurate results, weigh your flour with a kitchen scale. If using measuring cups, spoon the flour into the cup and level it off with a knife instead of scooping directly from the bag.
- Toast the walnuts first. Toasting walnuts for a few minutes in the oven or a dry skillet enhances their natural flavor and makes them extra crunchy, adding even more depth to the finished cookie.
- Use good-quality chocolate. Since chocolate is the star of this recipe, choose a chocolate brand you enjoy eating. High-quality semi-sweet or dark chocolate chips will give you the richest flavor.
- Don’t overbake. The center should still look slightly underdone when you take the skillet out of the oven. It will continue to set as it cools, leaving you with a perfectly gooey, fudgy middle and crisp edges.
HERE’S HOW TO STORE THE LEFTOVERS
If you happen to have leftovers, this skillet cookie stores beautifully and tastes just as delicious the next day!
At Room Temperature – Once the cookie has cooled completely, cover the skillet tightly with foil or plastic wrap, or transfer the cookie to an airtight container. Store at room temperature for up to 3 days.
In the Refrigerator – For longer storage, place the cookie in an airtight container and refrigerate for up to 1 week. Keep in mind that refrigeration will make the cookie firmer, but it will soften again when reheated.
To Freeze – Let the cookie cool completely, then wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then warm before serving for the best texture.
To Reheat – Warm individual slices in the microwave for 10–20 seconds, or reheat the entire skillet in a 325°F oven for 5–10 minutes until warmed through. This helps restore the gooey center and melty chocolate.
Chocolate Walnut Cookie Skillet
Say hello to this chocolate walnut cookie skillet! It’s basically a giant double chocolate cookie with walnuts and the entire dough comes together in one skillet pan. So, if you hate doing dishes, you’re going to love this recipe!
Ingredients
- 226g (2 sticks) unsalted butter
- 110g (1/2 cup) brown sugar
- 150g (3/4 cup) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 250g (2 cups, spoon and level method) all-purpose flour
- 64g (3/4 cup) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 170g (1 cup) semi-sweet chocolate chips
- 120g (1 cup) chopped toasted walnuts
Instructions
- Preheat the oven to 350°F.
- Melt the butter in a 9-inch cast iron skillet over low heat, making sure it melts completely without browning.
- Remove the skillet from the heat and let it cool for a few minutes, you want it warm, not hot, so the eggs don’t scramble when you add them later. A slightly warm skillet is perfectly fine.
- Add the brown sugar, granulated sugar, eggs, and vanilla extract, then whisk until smooth and well combined.
- Add the flour, cocoa powder, baking soda, and salt, stir until a soft dough forms and no dry flour remains.
- Fold in the chocolate chips and walnuts, then spread the dough into an even layer.
- Bake on the middle rack of the oven for about 25 minutes, or until the cookie is golden brown and the edges are set.
- Immediately top with some extra chocolate chips and chopped walnuts, if desired.
- Let the skillet cookie cool for a few minutes before serving.
- Enjoy warm with a few scoops of vanilla ice cream!
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