Triple Chocolate Skillet Cookie combines three kinds of chocolate chips, pecans, and walnuts in an extra chocolatey batter. Baked in a cast iron skillet, it has a crisp, chewy edge and fudgy, gooey center.
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 tsp vanilla extract
2 cups (240g) all-purpose flour
2/3 cup (55g) cocoa powder
1 tsp (3g) baking soda
1/2 tsp 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!