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.
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!
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.
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