This cookie reminds us of warm, fudgy brownies—but somehow it tastes even better.
Triple Chocolate Skillet Cookie
Serves: 1 (10-inch) cookie
Ingredients
- 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)
Instructions
- Preheat oven to 350°. Spray a 10-inch cast-iron skillet with baking spray with flour.
- 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.
- 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.
- 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.
- Bake until puffed and edges are set, about 35 minutes. Sprinkle remaining chocolate mixture onto warm cookie. Let cool for 30 minutes before serving.
Notes
KITCHEN TIP[br][br]To toast pecans, cook them in a dry cast-iron skillet over medium-low heat, stirring occasionally, until fragrant and lightly browned.
