Triple Chocolate Skillet Cookie


This cookie reminds us of warm, fudgy brownies—but somehow it tastes even better.

Triple Chocolate Skillet Cookie
Serves: 1 (10-inch) cookie
  • ¾ cup unsalted butter, softened
  • 1½ cups sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1½ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup chopped white chocolate
  • ½ cup chopped milk chocolate
  • ½ cup chopped bittersweet chocolate
  • ⅔ cup chopped toasted pecans (see Kitchen Tip)
  1. Preheat oven to 350°. Spray a 10-inch cast-iron skillet with baking spray with flour.
  2. In a large bowl, beat butter, sugar, and vanilla with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined.
  4. In a small bowl, combine all chopped chocolate; add half of chocolate mixture and pecans to batter, stirring to combine. Spread batter into prepared pan.
  5. Bake until puffed and edges are set, about 35 minutes. Sprinkle remaining chocolate mixture onto warm cookie. Let cool for 30 minutes before serving.

To toast pecans, cook them in a dry cast-iron skillet over medium-low heat, stirring occasionally, until fragrant and lightly browned.



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