Brown Butter Chocolate Chip Skillet Cookie

This is the BEST brown butter chocolate chip skillet cookie! It’s crispy and firm around the edges, but soft and gooey in the center. Even better, it’s ready in only 30 minutes!

Love easy cookie recipes? Then you’ve got to try my fudge-stuffed cookie bars and my peanut butter chocolate skillet cookie!

Why This Giant Cookie Is So Good

• Similar to my skillet brownie, I mixed up the dough by hand (no stand mixer needed!) and cooked it directly in the cast iron pan!
• The cookie turns out firm around the edges and gooey with melted chocolate in the center. The extra step of browning the butter makes these cookies AMAZING! You guys are going to LOVE this cookie!
• This skillet cookie is perfect for sharing. Once cool cut into slices and serve. It’s wonderful served with a big scoop of ice cream and a glass of milk.
• This big cookie can be made in under 30 minutes. It’s much easier to make than regular cookies because theres no rolling and multiple batches required. Just plop the dough in the pan (no need to grease either) and bake!
• The melted butter adds extra chewiness and the extra step of browning adds a nice toffee flavor.
• The brown sugar also adds tons of flavor to the cookie. You can use either dark or light brown sugar. Just make sure the sugar is soft and not dry and hardened. (This will make the cookie dry) I always make my own brown sugar to avoid this.

Ingredients

• Unsalted butter (roughly two sticks total)
• White granulated sugar
• Brown sugar (light or dark)
• An egg + an egg yolk
• Pure vanilla extract
• All-purpose flour
• Salt
• Baking soda
• Cornstarch
• Semisweet chocolate chips (dark and milk chocolate also works well)

How To Make It

1. Start by adding 10 tablespoons of butter to a small saucepan over medium-high heat, and cook until butter is golden brown and bubbly. (Do this slowly so it doesn’t burn. If it does burn, then you’ll need to start over. This process takes about 5 minutes.)
2. Add the remaining 4 tablespoons of butter to a large bowl, and cut into cubes. Then, add the melted butter to the cubed butter in the bowl, and stir until melted.
3. Stir in both sugars, eggs, and vanilla extract until combined.
4. In a separate medium bowl, combine the flour, salt, baking soda, and cornstarch.
5. Fold in the dry ingredients to the wet ingredients in two parts until incorporated. Do not over mix. Gently fold in chocolate chips.
6. Spread into a cast iron skillet. No need to grease the pan. (Cast iron pans should already be seasoned.)
7. Bake for 20-25 minutes at 375 degrees. (Mine took exactly 20 minutes.)
8. Serve warm with ice cream or freshly whipped cream. Enjoy!

Tips and Variations

• Add some chopped nuts like pecans or walnuts!
• Drizzle with some melted peanut butter, chocolate ganache, or caramel before serving.
• Add some old-fashioned oats to make this a giant oatmeal cookie skillet! Just adjust the recipe to use 3/4 cup flour and 1 1/2 cups old-fashioned oats.
• Garnish with chocolate chips before baking to make them visible from the top.

Storage Instructions

• Store leftovers in an airtight container at room temperature for up to 4 days.
• Freeze this cooled chocolate chip cookie skillet in an airtight, freezer-safe container or plastic bag for up to 3 months.
• Reheat from frozen by warming it in the oven at 325 until warmed through.

More Cookie Recipes To Try

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