Chocolate Gingerbread Skillet Cookie

Chocolate Gingerbread Skillet Cookie: This gingerbread skillet cookie if full of spice and chocolate(!). Easy to make and featuring little bites of crystallized ginger inside and extra melty chocolate chips on top, you won’t want to pass on this treat!

Chocolate Gingerbread Skillet Cookie | Sempre-Dolce.Com

I’m in a complete state of writer’s block right now. Like, I’m literally just staring at the computer screen without much going through the brain. To help myself out, why don’t we talk Christmas favorites? So… what movies do you like to watch?

Here are my family’s Christmas essentials:

Some others to check out:

That pretty much covers it – next time we’ll talk music (woot, woot!). What are some of your favorite Christmas movies?

Chocolate Gingerbread Skillet Cookie | Sempre-Dolce.Com

Chocolate Gingerbread Skillet Cookie | Sempre-Dolce.Com

Well, here we are, six days away from Christmas and I have another skillet cookie for you. Skillet cookies are a good way to enjoy cookies without having to make batches of them, which is great if you’re short on time – or even if you’re not! Also good if you don’t want a dozen of temptations lying around… just sayin.

Chocolate Gingerbread Skillet Cookie | Sempre-Dolce.Com

This recipe is adapted from Martha Stewart’s Chewy Chocolate Gingerbread Cookies. They are delicious in their original form (my sister usually makes them every Christmas season), so I thought it would be fun to transform into a skillet version.

Chocolate Gingerbread Skillet Cookie | Sempre-Dolce.Com

Again, skillet cookies need to be eaten warm – this is super tasty with a dollop of whipped cream on top (on each slice that is – that little dollop on top of the whole cookie? Purely for aesthetic purposes…).

Something to note on the recipe is that it yields a thinner skillet cookie. So if you would prefer a thicker one, I would suggest doubling the recipe (or 1 ½ it).

Chocolate Gingerbread Skillet Cookie | Sempre-Dolce.Com

Cottura felice!

Chocolate Gingerbread Skillet Cookie
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  • 1 tbsp. crystallized ginger
  • 1 1/2 C. + 1 tbsp. all-purpose flour
  • 1 1/4 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1 tbsp. unsweetened Dutch-process cocoa powder
  • 1/c C. (1 stick) unsalted butter
  • 1/2 C. dark brown sugar, packed
  • 1/4 C. molasses
  • 1 tsp. baking soda
  • 1/4 C. granulated sugar
  • 1 C. semi-sweet chocolate chips
  • ¾ C. semi-sweet chocolate chips for topping
  • decorator’s sugar, optional


  1. Preheat oven to 325° F.
  2. In a food chopper (or small food processor), pulse crystallized ginger until it is broken into slightly smaller pieces.
  3. In a medium-sized bowl, whisk together the flour, both gingers, cinnamon, cloves, nutmeg, and cocoa powder.
  4. In a large mixing bowl, beat butter for 2 minutes then scrape sides of bowl with a rubber spatula.
  5. Add brown sugar and beat until combined.
  6. Add molasses and beat until combined. Scrape sides of bowl.
  7. In a small bowl, dissolve baking soda in 1 1/2 tsp. VERY HOT water.
  8. Add half of flour mixture to to butter mixture and beat briefly to combine.
  9. Beat in baking soda mixture and then remaining flour mixture.
  10. Stir in the 1 C. chocolate chips.
  11. Pat dough evenly into a 10 in. cast iron skillet (alternatively you can use a 9-10 in. lightly greased cake pan).
  12. Sprinkle ¾ C. chocolate chips and decorator’s sugar (if desired) on top.
  13. Bake for 20-21 minutes, until firm and a toothpick come out clean when inserted.
  14. Serve warm.

Adapted from Martha Stewart



  1. Reply


    December 19, 2016
    This is beautiful!! I absolutely love gingerbread and haven't indulged in it at all this year... Now I'm thinking I need to jump right to the chocolate gingerbread :)
    • Reply


      December 20, 2016
      Thanks, Sues! Anything with chocolate is a good place to start, right? ;P


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