This giant triple chocolate skillet cookie is a safe bet when you feel like baking a homemade cookie with a really great result. It’s one of those recipes that always works: quick to make, baked straight in the skillet, and the result is a cookie with lightly golden edges and a soft center, full of chocolate chunks.
The cookie dough combines dark chocolate, white chocolate, and caramel chocolate, spread throughout the cookie so every bite has contrast and depth of flavor. The browned butter and brown sugar add that warm touch that gives this skillet-baked cookie its special character without any fuss.
It’s a homemade giant cookie, perfect for serving warm, fresh from the oven, with a scoop of vanilla ice cream. A simple recipe, made in one skillet, that you can enjoy straight from the table and always want to make again.
Ingredients
- 165 g salted butter
- 195 g light brown sugar
- 1 and a half eggs (free-range)
- 255 g cake flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine salt
- 225 g assorted chocolate chips (white, dark, and milk or caramel)
- Vanilla ice cream (best if it is natural vanilla), to serve
Optional:
-
Sea salt flakes
Method
- Start by preheating the oven to 180 ºC fan.
- Put the butter directly into a high 26 cm Le Creuset Skillet cast-iron pan and place it over the heat so it melts. Once melted, leave it a little longer until it starts to brown lightly and gives off that lovely nutty aroma. At that point, remove it from the heat, transfer it to a bowl, and let it cool for a few minutes.
- When the butter is no longer too hot, add the brown sugar and mix well. Add the egg and a half and mix again until you have a smooth, homogeneous dough.
- Next, add all the dry ingredients (flour, baking powder, baking soda, and salt) and mix just until combined. Finally, add the chocolate chips, reserving a few to scatter on top, and mix gently without overworking the dough.
- Pour the dough into the skillet, scatter the reserved chocolate on top, and bake for 12–14 minutes. Remove the skillet from the oven and let the cookie rest for about 5 minutes before serving.
- Serve it warm, with a generous scoop of vanilla ice cream.
Optional:right after taking it out of the oven, you can sprinkle a little flaked salt, which adds texture and helps balance the sweetness.
