Skillet Chocolate Chip Cookie

a large chocolate chip cookie in a cast iron skillet with a wedge cut out.

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This Brown Butter Skillet Chocolate Chip Cookie is everything you love about classic chocolate chip cookies but with no need for room temperature butter, no chilling required, and baked in a cast iron skillet. Cool and cut for chocolate chip cookies with crisp, caramelized edges, or grab your best friends and some vanilla ice cream and eat the giant skillet cookie warm, straight from the pan.

Prep Time15

Cook Time16

Total Time31

Course: Cookies

Cuisine: American

Servings: wedges

Calories: 173kcal

Author: Joanne Stekler

Equipment

9 or 10 inch cast iron skillet

Ingredients

1 cup (125 grams) all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick or 113 grams) unsalted butter
2 tablespoons (25 grams) granulated sugar
½ cup ( 96 grams) dark brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup (170 grams) chocolate chips

Instructions

Heat your oven to 375°F.
Brown the butter in your cast iron skillet.
½ cup (1 stick or 113 grams) unsalted butter
While the butter is browning, sift or whisk together the flour, baking powder, baking soda, and salt into a small bowl.
1 cup (125 grams) all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
Add the sugars to a mixing bowl or the bowl of your stand mixer and mix briefly to combine.
2 tablespoons (25 grams) granulated sugar, ½ cup ( 96 grams) dark brown sugar
When the butter has browned - it is better to under-cook it here - add it to the bowl with the sugars and let it cool slightly before beating together.
Add the egg and then the vanilla, beating about one minute between each.
1 large egg, 2 teaspoons vanilla extract
Add the dry ingredients and mix only until just combined.
Add the chocolate chips by hand and spoon the batter into your cast iron skillet, being careful if it is still warm.
1 cup (170 grams) chocolate chips
Bake for 16 to 20 minutes, until the skillet cookie is lightly browned, slightly firm to touch, and just starting to pull away from the sides of your cast iron skillet.
Serve warm with ice cream or cool and store at room temperature in an air-tight container.

Notes

This skillet chocolate chip cookie dough can also be scooped for individual cookies, but you should chill the cookie balls before baking.

Browning butter is not difficult. Just melt the butter and continue cooking it over low heat, stirring or swirling the pan occasionally. As it melts and then browns, you will hear the butter popping. When the popping stops, pour out of your pan.

Nutrition