The consummate comfort food: a warm chocolate chip cookie skillet served with a cool scoop of ice cream and drizzled with hot fudge. What could be better? How about a Chocolate Skillet bursting with HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Premier White Creme Chips and HERSHEY'S Milk Chocolate Chips, topped with HERSHEY'S Milk Chocolate Fudge Topping? You'll want to keep this indulgent dessert on the menu all year round.
Heat convection oven to 300°F (standard oven: 350°F). Lightly spray 24 (5-inch) cast iron skillets with 1/2-inch sides with vegetable cooking spray. Place parchment paper on sheet pans. Set aside.
Combine 2 lbs. HERSHEY'S SPECIAL DARK Chocolate Chips and butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 minutes; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted, and mixture is smooth when stirred. Mix melted chocolate, granulated sugar and brown sugar in 20 qt. bowl of mixer fitted with paddle attachment until combined. Add eggs and vanilla, mixing until fully incorporated.
Blend HERSHEY'S Cocoa, flour and salt in large bowl. Gradually add to chocolate mixture, mixing until just blended. Stir in HERSHEY'S Premier White Creme Chips, HERSHEY'S Milk Chocolate Chips and additional 12 oz. HERSHEY'S SPECIAL DARK Chocolate Chips. Spread 6 oz. batter evenly in each prepared skillet. Place skillets on prepared sheet pans.
Bake 15 to 20 minutes* or until wooden pick inserted in center of skillet comes out almost clean. Serve warm with ice cream and HERSHEY'S Milk Chocolate Fudge Topping or HERSHEY'S Chocolate Syrup.
Step 4: If using convection oven, rotate pans one-half turn (180°) after 8 minutes of baking.