Triple Chocolate Skillet Cookie combines three kinds of chocolate chips: semi-sweet, milk chocolate, and white chocolate, pecans, and walnuts in an extra chocolatey batter. Baked in a cast-iron skillet, it has a crisp, chewy edge and a fudgy, gooey center. It’s a chocolate lover’s dream come true – like a brownie, but better.
If you are a chocolate lover, stop what you’re doing and preheat your oven. Then come back and read through this recipe. It’s exactly what chocolate dreams are made of rich, gooey, melty chocolate with crispy-chewy edges and a fudgy center.
Does it really get any better than that?! No, no it doesn’t.
If you’ve never made a cookie in a cast iron skillet, then your life is about to forever change. Let’s talk about why…
Why Make it in a Cast Iron Skillet?
Have you heard of a pizookie before? Like a pizza cooked in a deep-dish pan, making one giant cookie in a cast-iron skillet results in a gloriously thick cookie that is brownie-like.
It has a crisp, chewy edge and the center remeans fudgy and gooey – the best of all worlds.
You’re gonna love the simple ingredients in this giant skillet cookie. It starts with basic cookie and brownie ingredients:
- all-purpose flour
- granulated and brown sugar
- vanilla extract
But then, then there’s the chocolate factor. ALL the chocolate. Chocolate batter. Chocolate chips. Chocolate on chocolate.
- semi-sweet chocolate chips
- milk chocolate chips
- white chocolate chips
Then, what would the ultimate skillet cookie be without additional texture? Add in pecans and walnuts.
What if you’re not into nuts in cookies? Totally leave them out!
In fact, you can mix and match your add-ins to make it totally customizable to your preferences.
Recipe Tips and Tricks
Measuring the ingredients: I hiiiighly, highly recommend weighing out ingredients for the best results. In all baking, it will yield the best results and be the most accurate.
Mixing the cookie dough: the batter will be quite thick once you mix in the dry ingredients. That’s ok! Keep mixing in the dry ingredients and the add-ins. The batter results in a thick, fudgy cookie that is indulgent and deeeelicious!
Baking the cookie: Now, to me, there is nothing better than a warm, gooey cookie. Per the recipe instructions, this is what you’re going to get. The longer the cookie cools after being baked the suggested 20-24 minutes, it will hold up when cut. When warm, it’s gooey and perfectly spoon-able.
However, if you aren’t sure, you can cook it a bit longer. Just know, the edges will become crispier.
How to serve the skillet cookie: Alright, alright, alright! Have you figured out the best way to eat the cookie yet? It’s warm, out of the oven, with scoops of ice cream on top with spoons to shovel in your mouth. Seriously, it’s the best.
Now, if you’re intending to share the skillet cookie, let it cool a few more minutes, cut out a slice, and give each person their own scoop of ice cream.
Top it with bourbon caramel sauce, hot fudge, or eat it as is. There’s really no wrong way to enjoy this delectable dessert!
More Chocolate Lover’s Recipes
- Hot Chocolate Fudge Cookies
- Triple Fudge Peanut Butter Ice Cream Cake
- Better than a Boyfriend Brownies
- Molten Chocolate Cakes
- Mocha Brownies with Espresso Ganache
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Triple Chocolate Skillet Cookie
- 1 cup 2 sticks unsalted butter, slightly melted (microwave for ~40 seconds)
- 3/4 cup 150g granulated sugar
- 1/4 cup 50g brown sugar
- 2 eggs room temperature
- 2 teaspoon vanilla extract
- 2 cups 240g all-purpose flour
- 2/3 cup 55g cocoa powder
- 1 teaspoon 3g baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup 80g white chocolate chips
- 1/2 cup 80g semi-sweet chocolate chips
- 1/2 cup 80g milk chocolate chips
- 1/2 cup 65g pecan halves or chips
- 1/2 cup 65g walnuts, chopped
- Pre-heat oven to 350°F. Slightly melt butter in the microwave for 30-40 seconds.
- Using an electric hand mixer, beat the slightly melted butter, sugars, eggs, and vanilla extract until light and fluffy.
- In a separate bowl, stir together the flour, cocoa powder, baking soda, and salt. Add into wet ingredients and stir just until combined (the batter will be thick and not overly wet). Fold in the chocolate chips and nuts until combined - reserving a few for the top if desired.
- Spread batter in a 10-inch cast-iron skillet and top with any remaining chocolate chips as desired. Bake for 20-24 minutes, until edges are set. The result will be a gooey-ish center; if you want it more done in the center, add on 3-5 additional minutes, depending on your oven.
- Let cool slightly; slice, and serve warm with vanilla ice cream for the yummiest result!
This recipe was originally published in November 2015; the photos and text were updated in February 2021. No changes were made to the original recipe.