Repeat after me…triple chocolate skillet cookie! It just has a ring to it, doesn’t it? There’s something about biting in to a thick, chewy confection that packs all of the flavors of a chocolate chip cookie, but with more of a brownie texture. And then triple the chocolate? I am all in.
Sometimes we just need a taste of familiar comfort. There’s something about cookie bars that are both nostalgic and decadent. They remind me of school bake sales, childhood birthdays with the giant cookie cake (you remember the ones that you could get at the mall?), and after school treats.
A Trifecta of Flavor
When you say triple chocolate, you know you have to bring it, and these Triple Chocolate Skillet Cookie pack a punch of molten chocolate into each and every bite.
I’m not talking little mini chocolate chips. I’m talking beautiful boulders of chocolate bars chopped into chunks. Not any chocolate will satisfy that pure chocolate craving.
For these bars I am using three different kinds of Dairy Free chocolate, milk chocolate, semi-sweet chocolate, and dark chocolate. Because chocolate is a main component of this recipe I always pick the best, Valhrhona.
Valhrhona has been creating the world’s finest chocolate since 1922. In addition producing the finest chocolate, Valhrhona also grows their own cocoa. With plantations in both Venezuela and the Dominican Republic, their quality starts from the cocoa bean.
Baking Your Gluten Free Triple Chocolate Skillet Cookie
When it comes to baking these bars, it’s as easy as mixing up cookie dough. With just a few helpful tips you will have family and friends flocking to your kitchen because of that distinct smell of buttery brown sugar laced dough baking in the oven.
To begin with you are going to cream your Dairy Free butter and sugars. When you begin to see the combination get a little airier and the sugar slightly dissolve, add your eggs and vanilla and mix.
From there the dry ingredients go in. You want to mix these until they’re just combined. This is a thick batter like cookie dough.
The chocolate goes in last. Use your favorite combination but I love the mixture of sweet Dairy Free milk chocolate, universally appealing and a chocolate chip cookie classic semi-sweet, and that bitter bite of dark to balance it all out. You can use all chocolate bars chopped, or a combination of some chocolate bars and some chips. You want the texture of those big chunks though.
When you add your chocolate, fold it in. Be gentle so you don’t over mix that dough. Then just spread it into your prepared 9″ round pan or 9×9 pan and bake for 30-35 minutes. You’re looking for the top to be golden brown and a toothpick to mostly come out clean. It’s that easy!
Do you love cookies as much as I do? Check out my recipe for Gluten Free Gingerbread Cookies. Now let’s get baking!
Triple Chocolate Skillet Cookie
- Mixing Bowl
- 9" round or 9×9 baking dish
- 2 1/3 cups 1.1 Gluten Free flour
- 1 tsp baking soda
- 1 tbsp arrowroot powder
- 2 eggs
- 1 1/4 cups brown sugar
- 1/2 cup sugar
- 3/4 cup Dairy Free butter, room temp
- 1 1/2 tbsp vanilla extract
- 1/2 tsp salt
- 2 1/2 cups Dairy Free chocolate, I used a combination of milk, semi-sweet, and dark chocolate chunks
- Preheat oven to 350. Spray 9' round or 9×9 pan with nonstick baking spray. Set aside.
- In a bowl add the sugars and Dairy Free butter and mix on high for 3 minutes until light and fluffy.
- Mix in the eggs and vanilla.
- Add the flour, arrowroot powder, baking soda, and salt. Mix until just combined.
- Gently fold in the chocolate.
- Spread the batter into the prepared baking dish and bake for 30-35 minutes or until the top is golden and a toothpick comes out mostly clean.
- Allow to cool before cutting. Enjoy!