This Three Chocolate Chip Skillet Cookie is chewy, gooey, and chocolatey - the perfect combination of everything! Featuring dark, milk, and semi-sweet chocolates to make the perfect chocolate chip cookie.
Chocolate chip cookies are amazing aren't they? You have to try my Classic Chocolate Chip Cookies as well as this S'mores Stuffed Chocolate Chip Skillet cookie too!
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 30-35 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!
Chocolate Chip Skillet Cookie
Course: Cakes, Pies, Tarts, DessertsCuisine: AmericanDifficulty: Easy12
servings10
minutes30
minutes300
kcalThis Three Chocolate Chip Skillet Cookie is chewy, gooey, and chocolatey - the perfect combination of everything! Featuring dark, milk, and semi-sweet chocolates to make the perfect chocolate chip cookie.
Ingredients
2 sticks Salted Butter, room temperature
⅔ cup Granulated Sugar
⅔ cup Brown Sugar
1 tsp Salt
2 eggs
4 tbsp Corn Starch
2 ¾ cup All-Purpose Flour
1 ½ tsp Baking Soda
2 tsp Baking Powder
¼ cup Heavy Cream
2 tsp Vanilla Extract
½ cup Milk Chocolate Chips
½ cup Semi-Sweet Chocolate Chips
1 cup Dark Chocolate Chips
Directions
- Preheat oven to 375 degrees F.
- In a stand mixer with the paddle attachment, beat 2 sticks of salted butter for 3 minutes. Butter should be fluffy and light. Add granulated sugar and white sugar and continue to beat for another minute. Add eggs, vanilla extract, and heavy cream, and continue to mix until all ingredients are fully incorporated.
- In a separate bowl, whisk together all-purpose flour, corn starch, baking powder, baking soda, and salt. Add dry ingredients to wet ingredients in stand mixer. Mix until all ingredients come together, about 30 seconds.
- Fold in chocolate chips.
- Spray a cast iron pan with oil. Pour in cookie dough and bake for 30-35 minutes.
- Allow cookie to cool and set for at least 20 minutes.
- Eat!
sarah cunningham says
the absolute best thing i’ve ever put in my mouth! i will be making this for everyone i know
Jalisa Martin says
Made this on Sunday! As a new baker, I am always hesitant about and looking forward to making a mess in the kitchen. As I folded the chocolate chips, and got a whiff of that delicious dough , I knew this was gonna amazing. Tasted INCREDIBLE ! And yes , as she stated make sure you let it rest, it does make a difference. Such a great recipe! Will be making these for future gatherings!
Britney Chamberlain says
Jalisa, thank you so much for your feedback! I'm so happy that you enjoyed it!!
Shauné says
Was excited to try this but unfortunately it didn’t turn out gooey like everyone else’s. It was dry. I cooked it for 30 minutes and let it set for 30 as well. Wondering if you have any ideas as to what might have happened?
Britney Chamberlain says
Hey Shaune! I'm not quite sure where things could have gone wrong. It sounds like it may be a bit overcooked unfortunately. That's never been an issue anyone has had with this recipe, but I do know that everyone's oven is calibrated a bit differently. Did you use any ingredient substitutions?
Kimberly Breske says
Totally Amazing! My husband LOVED it so much he always asks me to make it again and again. We used white and semi-sweet chocolate chips (the big ones) and oops, I used heaping cups (two, one cup of each). To die for. We ate it for an entire week. He doesn’t even buy ice cream anymore. He just wants this. And of course we I always have all the ingredients on hand. Thanks a million!
Rebecca Airhart says
Since there are various sizes of cast iron skillets, I was wondering what size is recommended for this recipe.
Britney Chamberlain says
I used a 9 inch skillet for this recipe.