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!
Triple Chocolate Cookie Skillet
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1 cup salted butter
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1 Tbs espresso powder
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3/4 cup dark brown sugar (packed)
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1/2 cup granulated sugar
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1 tablespoon vanilla extract
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2 large eggs
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1 teaspoon sea salt
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1 teaspoon baking powder
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2 cups all purpose flour
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3/4 cup Dutch processed cocoa
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8 oz white chocolate bars, roughly chopped
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8 oz semi sweet chocolate bars, roughly chopped
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(Optional) flaked sea salt for finishing
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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.
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In a separate bowl combine the dry ingredients.
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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.
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Next, fold in the chocolate and transfer the dough into a greased cast iron pan.
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Transfer to the oven and bake for 30-40 minutes or until done to preference.
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Finally, remove from oven and top with scoops of ice cream then serve immediately. Enjoy!
NOTES:
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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.
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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.
