March 23, 2022


This recipe is the gooey, fudge-y, chocolate-y relative of my Chocolate Chunk Cookie Skillet. And let me tell you, this dessert has a way of bringing people together (time and time again)!

This Triple Chocolate Cookie Skillet is a fun recipe that my niece and I developed together.

I was crossing my fingers this experiment would come out well. I based this recipe off my original Chocolate Chunk Cookie Skillet, except the goal was to amplify the chocolate-y fun!

On top of that, I wanted to see how well my niece reads and follows instructions.

I had given some friends recipes over the months to test out, and let me tell you, it was a little painful to watch.

I kept glancing over to continuously find myself in amazement at how they (barely) followed my written recipes, as if I didn’t try my best to give notes and tips.

In fact, what blew my mind was the realization that some people simply did not read!

(If my friends are reading this, I want ya to know I still love ya guys hahah.)

I will admit, the silver lining of that experience was an extra push to add more step-by-step images for those who prefer to learn visually.

Though, I will say, my niece executed this recipe perfectly.

She read it through, followed along, and didn’t ask a single question.

We shared it with the family and it was a ginormous hit!

So with that, if a preteen can follow along without any issues, adults should be able to as well!

Hahaha! In any case, I hope you enjoy this gooey, fudge-y, chocolate-y cookie skillet with some fine ice cream to cool and smooth in contrast against the dessert’s warmth…

Because let me tell you, this skillet has a way of bringing people together!

Photo Jun 02, 3 35 29 PM.jpg

Photo Jun 02, 3 44 55 PM.jpg

Photo Jun 02, 3 50 29 PM.jpg

Photo Jun 02, 3 56 29 PM.jpg

Photo Jun 02, 4 49 56 PM.jpg

Triple Chocolate Cookie Skillet

  • 1 cup salted butter

  • 1 Tbs espresso powder

  • 3/4 cup dark brown sugar (packed)

  • 1/2 cup granulated sugar

  • 1 tablespoon vanilla extract

  • 2 large eggs

  • 1 teaspoon sea salt

  • 1 teaspoon baking powder

  • 2 cups all purpose flour

  • 3/4 cup Dutch processed cocoa

  • 8 oz white chocolate bars, roughly chopped

  • 8 oz semi sweet chocolate bars, roughly chopped

  • (Optional) flaked sea salt for finishing

  1. Preheat oven to 350°F. In a large mixing bowl, cream together the butter, espresso powder and sugars. Then add the vanilla extract, and eggs, one at a time until the mixture is consistent and fluffy.

  2. In a separate bowl combine the dry ingredients.

  3. Add half of the dry mixture into the wet and mix until just combined. Add the remaining half and repeat, scraping down the bowl with a rubber spatula as needed.

  4. Next, fold in the chocolate and transfer the dough into a greased cast iron pan.

  5. Transfer to the oven and bake for 30-40 minutes or until done to preference.

  6. Finally, remove from oven and top with scoops of ice cream then serve immediately. Enjoy!


  • For more flexibility, you can prepare the dough and transfer to the fridge. When ready to bake, allow to thaw at room temperature for 30 minutes before baking.

  • This recipe can be made vegan by swapping out a 1-1 vegan butter, eggs and vegan chocolate bars. Search for organic granulated sugar for more caution.

  • For more delicious recipes to create or pair alongside, visit the Kitchen Journal.