There are few things in life that are comparable to the taste of a chocolate chip cookie. It’s sweet, chocoately, chewy… however, have you ever made a chocolate chip cookie in a skillet? It’s basically like a cookie cake, but fudgy and gooey like a brownie on the inside with a crisp outer shell. If you’ve never tried this, I highly suggest giving this Three Chocolate Chip Skillet Cookie a try!
This recipe is super easy. It may be one of the easiest recipes on my blog. The best part about it is cutting into the cookie after it’s cooled and seeing the gooey melted chocolate. I’ve been holding onto this recipe for quite some time and I am so excited to release it today!
Why is this called Three Chocolate Chip Skillet Cookie? Well, it’s because I use three different types of chocolate to make this cookie one of the most memorable chocolate chip cookie recipes you’ll ever have. I used semi-sweet chocolate chips, milk chocolate chips, and extra dark chocolate chips!
three chocolate chip skillet cookie
Okay, let’s get right into this. As you know, here at Britney Breaks Bread, I always like to discuss how to cook/bake the recipe. I started by preheating the oven 375 degrees F. Typically I would bake this at 350 degrees F, but I wanted the outer shell of the cookie to have a nice crunch. So, I upped the heat a little. Believe it or not, 25 degrees make a big difference.
In a stand mixer, I beat two sticks of butter for about 3-5 minutes, This step is key because we want the butter to be as fluffy as possible. How do we do that? Beating as much air into it as we can! Then, I add both brown sugar and granulated sugar and allow it to continue to mix for another 2-3 minutes. (I’m extra, I know. But it makes a difference!) After that, I add the eggs and vanilla extract. Allow that to mix in and stop.
In large mixing bowl, i mix together the dry ingredients – flour, corn starch, salt, baking powder, and baking soda. Whisk all of that together and add to the wet ingredients in the stand mixer. MAJOR KEY! Do not over mix. When you over mix the flour, gluten begins to develop and the would make the cookie tough. (The same applies to cake batter too, FYI). I only mix this for about 15 seconds. I also mix it with a wooden spatula as opposed to the paddle attachment to prevent the gluten from developing.
After that, all you have to do is add in the chocolate chips (all three kinds) and bake in the oven for 25 minutes. Then you’re done! Second key – if you can wait for it to cool, it’ SO worth it. The chocolate will stay melty even when it’s cooled off a bit.
I hope that you enjoy this Three Chocolate Chip Skillet Cookies, it’s definitely a favorite of mine. If you make this, be sure to tag me on Instagram at @britneybreaksbread and on Facebook at Britney Breaks Bread. If you’re on pinterest, check out my page. It’s easier to bookmark my recipes there so give it a click!