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Chocolate skillet cookie topped with ice cream.
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5 from 6 votes

Triple Chocolate Skillet Cookie

An easy deep dish chocolate skillet cookie loaded with semisweet and white chocolate chips. Crisp edges, a gooey, fudgy center, and chocolate in every single bite! 
Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 - 8
Calories 533kcal


  • 6 tablespoons unsalted butter softened
  • 3/4 cup brown sugar packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup semisweet or bittersweet chocolate chips
  • 3/4 cup good quality white chocolate chips
  • ice cream or whipped cream optional, for serving


  • Preheat oven to 350°F degrees. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar until combined. Add egg and vanilla and mix until combined. Add flour, cocoa, baking soda, and salt, and mix until combined. By hand, stir in all but 1 tablespoon semisweet and white chocolate chips (reserve 1 tablespoon for garnish).
  • Transfer batter to a greased 10-inch ovenproof skillet (I used cast iron). Smooth the top. Bake until just set in center and pulling away from sides, 20 to 22 minutes (the center should look slightly under baked). Immediately after removing from the oven, press the remaining 1 tablespoon of chocolate chips gently into the cookie (just to make it look pretty). Serve warm right from the skillet, or allow to cool to cut cleaner slices. 


Recipe adapted from Martha Stewart 


Calories: 533kcal | Carbohydrates: 73g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 65mg | Sodium: 244mg | Potassium: 171mg | Fiber: 2g | Sugar: 54g | Vitamin A: 440IU | Calcium: 107mg | Iron: 2mg