Triple Chocolate Cookie Dough Skillet

If you're in the mood for a treat this weekend, then this chocolate creation is just the ticket – crisp on the outside and gooey in the middle. It is best served in the classic style, with some simple and delicious vanilla ice cream. Plus, it's gluten free and reheats well in the microwave, too.



Total Time

45 Minutes


120g of butter, melted, plus extra for greasing
100g of caster (superfine) sugar
100g of cup light brown sugar
1 large egg
1 tsp of vanilla extract
200g of gluten-free plain (all-purpose) flour
1 tsp of bicarbonate of soda (baking soda)
25g of cocoa powder
250g of mixed chocolate chips (white, dark and milk)


Step 1

Preheat your oven to 160°C fan/180°C/350°F. Grease a skillet or 20cm/8in round cake tin (pan) with a little butter.

Step 2

You can use an electric hand mixer to make your cookie dough, but you can also do this one by hand. In a large mixing bowl, add your melted butter and both sugars. Mix until really well combined and slightly stiff.

Step 3

Add your egg and vanilla and mix until fully combined.

Step 4

Next, sift in your flour, bicarb and cocoa powder. Mix in thoroughly until you have a smooth, thick cookie dough.

Step 5

Mix in your chocolate chips, then evenly spoon your mixture into your skillet or tin. You can push a few extra chocolate chips in the top if there aren’t many showing already.

Step 6

Bake in the oven for 30 minutes until the top is cooked but still gooey underneath.

Step 7

Allow to cool for 15 minutes. If you like it a bit less gooey in the middle, leave it a little longer to cool. Enjoy straight from the skillet with vanilla ice cream.
Recipe Courtsey Of How to Make Anything Gluten Free By Becky Excell. Photography: Hannah Rose Hughes

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