Triple Chocolate Chunk Skillet Cookie

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light-brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup dark chocolate chunks
• 1/2 cup milk chocolate chunks
• 1/2 cup white chocolate chunks

Steps

1. 1 Preheat oven to 350°F. Lightly grease a 10-inch cast iron skillet.
2. 2 In a large bowl, beat butter, granulated sugar, and brown sugar until creamy.
3. 3 Beat in egg and vanilla extract until well combined.
4. 4 In another bowl, whisk together flour, baking soda, and salt. Gradually add to the butter mixture and mix until just combined.
5. 5 Fold in dark, milk, and white chocolate chunks.
6. 6 Scoop the dough into the prepared skillet, smoothing the top with a spatula.
7. 7 Bake for 15 minutes, or until edges are golden and center is set but still soft.
8. 8 Let cool in the skillet for 10 minutes before serving.

Equipment

• 10-inch cast iron skillet
• Mixing bowls
• Electric mixer

Variations

• Add a handful of sea salt flakes before baking for a salted caramel vibe.
• Replace some of the flour with cocoa powder for a richer chocolate flavor.

Substitutions

• Use chocolate chips if you can't find chocolate chunks.
• Substitute butter with an equal amount of coconut oil for a dairy-free option.

Pairings

• A glass of cold milk
• A scoop of vanilla ice cream

Nutrition

Tips

• For a perfectly gooey center, avoid overbaking.
• Serve with a scoop of vanilla ice cream for an extra treat.

Storage

Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for a few minutes to restore its gooey texture.

Freezing: Freeze the unbaked cookie dough in the skillet, covered, for up to 1 month. Bake straight from frozen, adding a few extra minutes to the baking time.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a hot cup of coffee or a glass of milk.

FAQ