Triple Chocolate Skillet Cookie
  • 2 ounces semisweet chocolate
  • 3 tablespoons oil - choose from vegetable, canola or coconut
  • 2 tablespoons unsalted butter, softened
  • ½ brown sugar
  • ¼ sugar
  • 1 large egg, beaten
  • ¾ cup flour
  • ½ cup unsweetened cocoa,
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (or more) chocolate chips, your choice of flavor. I used dark chocolate
  1. Preheat oven to 350 degrees.
  2. In a large bowl, heat the semisweet chocolate, oil, and butter in the microwave for 20 seconds, stir, and then heat for another 25 seconds until just melted.
  3. Add the brown sugar, sugar and beaten egg and stir well.
  4. Add the flour, cocoa, baking soda, and salt. Stir well. The batter will be dense, keep stirring though to combine completely.
  5. Spread the batter into a 10 inch cast iron skillet. Sprinkle chocolate chips on top.
  6. Bake at 350 degrees for about 19 minutes.
  7. If you want a softer cookie, eat soon, but we had the cookie much later and it was more crispy. We didn't mind.
Adapted from Cooking Light's Fudgy Skillet Cookie in the Jan/Feb 2015 issue.

I used 2 tablespoons of vegetable oil and 1 tablespoon of coconut oil. My kids do not like coconut, otherwise I would have used 3 full tablespoons of coconut oil.
Recipe by Family Balance Sheet at