This giant triple chocolate skillet cookie is a safe bet when you feel like baking a homemade cookie with a really good result. It's one of those recipes that always works: it comes together in no time, bakes directly in the skillet and yields a cookie with slightly golden edges and a tender center, full of chocolate chunks.
The cookie dough combines dark chocolate, white chocolate and caramel chocolate, dispersed throughout the cookie so every bite has contrast and depth of flavor. Browned butter and light brown sugar add that warm note that gives this skillet-baked cookie a special character without any fuss.
It's a homemade giant cookie, perfect to serve warm, straight from the oven, accompanied by a scoop of vanilla ice cream. A simple recipe made in a single skillet, enjoyed right at the table and one you'll 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 mixed chocolate chips (white, dark and milk or caramel)
- Vanilla ice cream (better if natural vanilla), for serving
Optional:
-
Sea salt flakes
Preparation
- Start by preheating the oven to 180 ºC with fan.
- Place the butter directly in a 26 cm Le Creuset high Skillet cast-iron skillet and put it over the heat to melt. Once melted, let it cook a little longer until it begins to brown slightly and releases that pleasant nutty aroma. At that point, remove it from the heat, pour it into 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 one and a half eggs and mix again until you get a smooth, homogeneous dough.
- Next, add all the dry ingredients (flour, baking powder, baking soda and salt) and mix only until they are incorporated. Finally, fold in the chocolate chips, reserving a few to sprinkle on top, and mix gently, avoiding overworking the dough.
- Pour the dough into the skillet, spread 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 sea salt flakes, which adds texture and helps balance the sweetness.
