Triple Chocolate Cookie Dough - One Recipe, Three Ways

Welcome to episode two of my new series, one recipe, three ways. This series is for those who love to batch cook but are tired of repeating the same recipe.

This recipe is my triple chocolate cookie dough. There is no denying this recipe is every bit as good as it sounds. It can be made in one large batch, frozen and used as and when you fancy a sweet treat.

This recipe is indulgent, comforting, and extremely versatile and can be made into the following recipes:

Triple Chocolate Nutella Cookie Pie

Triple Chocolate Ice Cream Cookie Sandwich

Triple Chocolate Giant Cookie Skillet

This recipe is enough to make each one of the above dishes serving 2 people.

Ingredients

350g butter

400g light brown sugar

2 eggs

Pinch of sea salt

150g milk chocolate chips

150g white chocolate chips

150g dark chocolate chips

410g plain flour

80g cocoa powder

2 tbsp vanilla extract

Method

1. In the cast iron skillet, cream together the butter and sugar together until fluffy, add the egg, vanilla and beat until combined

2. Sift in the flour, baking powder and salt, and mix to combine

3. Divide into 3 portions, freeze the portions you aren't planning on using

Nutella Cookie Dough Pie

1. Divide the portion of cookie dough in half, pressing one half into the lined cake tin ensuring it goes up the edges

2. Pour in 150g of melted nutella and press in 3 kinder bars

3. Top with the remaining cookie dough, pressing round the edges to enclose the Nutella

4. Bake for 30 minutes on gas mark 5, 190 degrees

5. Remove from oven, cool and then refrigerate for 3-4 hours

Triple Chocolate Ice Cream Sandwich

1. Divide the cookie dough into an even amount of balls and place onto a lined baking sheet

2. Cook for 15-20 minutes on gas mark 4, 180 degrees

3. Once cooked, remove from oven and allow to cool

4. Add a scoop of ice cream in between two cookies and place back into the freezer for an hour

5. Enjoy

Giant Skillet Cookie

1. Stir in the chocolate chips and press the dough gently to flatten and spread evenly across the skillet

2. Bake for 20-25 minutes until crispy round the edges but gooey in the centre

3. Top with scoops of vanilla ice cream and chocolate sauce and serve warm