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This Triple Chocolate Chip Skillet Cookie is chewy, gooey, and chocolatey – it’s the perfect combination of everything! Features dark, milk, and semi-sweet chocolates to make the perfect cookie to share with friends and family.
If you love the blend of a warm chocolate chip cookie topped with vanilla ice cream then this chocolate chip skillet cookie recipe will no doubt please your cravings.
This recipe is a twist on the traditional chocolate chip cookie and one that is also easy to make because we’ll be using a skillet.
Why you’ll love this recipe
- It’s crispy on the outside and very chewy on the inside. The cast-iron skillet will bake the cookie into a perfect melted chocolatey goodness.
- If you don’t have a cast-iron skillet at home, then you can use a regular oven-safe skillet. You just won’t have the same crispy outside that the iron skillet will produce.
- It’s so easy! All you have to do is bake one giant cookie on a baking sheet in the iron skillet, wait for 10 to 15 minutes to cool, then cut and serve.
How to make Cookies in a Skillet!
Chocolate chip cookies are amazing, aren’t they? If you’re a fan of delicious cookies, then you have to try my Classic Chocolate Chip Cookies as well as this S’mores Stuffed Chocolate Chip Skillet cookie too!
Few things in life are comparable to the taste of a sweet, chocolatey, and chewy chocolate chip cookie. 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 Triple Chocolate Chip Skillet Cookie a try!
This recipe is super easy, and it may be one of the easiest recipes I featured 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 for everyone to try!
Why is this called a Triple 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!
Triple 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 to 375 degrees F.
Typically I would preheat the oven to 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 room temperature 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 one at a time and then the vanilla extract. Allow that to mix in and stop.
In a large mixing bowl, I mix the dry ingredients – all-purpose 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 overmix. When you over mix the flour, gluten begins to develop and would make the cookie dough balls. (The same applies to cake batter too, FYI).
I only mix this for about 15 seconds. I use 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 around 30 minutes. Then you’re done! The second key – if you have the patience to place it in a wire rack to cool completely, it’s SO worth it. The chocolate chip cookie dough will stay melted even when it’s cooled off a bit.
More Cookie Recipes!
- Classic Chocolate Chip Cookies
- Brown Butter Chai Cookies
- Chewy M&M Cookies
- Vanilla Bean Butter Pecan Cookies
- Chocolate Chip Pecan Oatmeal Bars
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Chocolate Chip Skillet Cookies
Equipment
- 10-inch skillet
Ingredients
- 1 cup Salted Butter, (room temperature)
- 2/3 cup Granulated Sugar
- 2/3 cup Brown Sugar
- 1 tsp Kosher Salt
- 2 large eggs
- 2 3/4 cup All-Purpose Flour
- 4 tbsp Corn Starch
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/4 cup Heavy Cream
- 2 tsp Vanilla Extract
- 1/2 cup Milk Chocolate Chips
- 1/2 cup Semi-Sweet Chocolate Chips
- 1 cup Dark Chocolate Chips
Instructions
- 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 10-inch cast iron pan/skillet with nonstick baking spray. Pour in cookie dough and bake for 30-35 minutes.
- Allow cookie to cool and set for at least 20 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I make the mixture and refrigerate 24 hours or longer prior to placing in pan and baking? Thanks!
Hello! Absolutely, you can refrigerate the dough for up to 2 days prior to baking, just make sure to cover it tightly with plastic wrap to prevent the dough from drying out. Of note, it may take a little longer to bake as the dough will be cold. I would add an additional 5-10 minutes to baking time.
What size pan please
10 inch skillet
The inside was soooo gooey and chocolatey and the outside was so crisp!! We ate this with ice cream like in the picture and it was the perfect dessert!! LOVE THIS RECIPE!!!
Yay!!