If you want cookies for dessert, this skillet chocolate chip cookie recipe might be exactly what you need! Made with browned butter, this is no ordinary cookie recipe!
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Sharable Chocolate Chip Cookie
Just when you thought cookies couldn’t get any better, this skillet chocolate chip cookie takes things to a whole new level!
Wonderfully rich in flavor, this cookie dessert is made for sharing. Or, just have it all to yourself, I won’t tell anyone!
For more cookie recipes, be sure to check out my Soft Sugar Cookies and Chocolate Thumbprint Cookies.
Why you’ll love this Skillet Chocolate Chip Cookie Recipe:
- Kid friendly: There’s no surprise here, but kids of all ages love this skillet cookie recipe!
- Make ahead: If you are planning to make this to serve as a sharing dessert, you can easily prep it ahead of time.
- Delicious! Seriously, what’s not to love?! If you like cookies, this is about to become your new favorite recipe!
How to make a skillet chocolate chip cookie
You can jump to the recipe card for full ingredients & instructions!
- Whisk together the flour and baking soda and set aside.
- Brown the butter in the skillet and place in a heat proof mixing bowl with the remaining butter.
- Whisk in sugars, salt and vanilla.
- Whisk in the eggs until smooth.
- Whisk and rest the mixture 3 more times.
- Stir in the flour.
- Fold in the chocolate chips.
- Press the dough into the skillet and bake.
Make it ahead of time
If you are planning to serve this up as a dessert, you can make the cookie dough and press it into the skillet up to a day ahead of time. Keep it covered in the fridge and then just pop it into the oven about 30 minutes before you want to serve it.
How long does it last?
This skillet chocolate chip cookie is best served warm straight out of the oven. If you have leftovers, they will keep well in an airtight container at room temperature for 2 or 3 days and in the fridge for around 5.
Can you freeze it?
Yes, like regular sized cookies, this will freeze really well. Once fully cooled, wrap the giant cookie in plastic wrap and foil and place in a freezer bag. It will keep well for up to 3 months.
Thaw the frozen cookie at room temperature and you can warm it through in the oven on a low heat to serve.
Tips!
- Take care not to burn the butter when you brown it or your cookie will taste bitter.
- Don’t over mix the dough or the cookie won’t be nice and light. The flour should be just incorporated.
- Bake the cookie in a fully pre-heated oven, and rotate it half way through cooking so that it cooks evenly.
- Let cool for 5 minutes before slicing and serve with scoops of ice cream.
More Cookie Recipes
- Copycat Pepperidge Farm Milano Slices Cookies
- Brownie Cookies Recipe (2 Ways!)
- Best M&M Cookies
- nickerdoodle Cookies
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Skillet Chocolate Chip Cookies
Equipment
- Kitchen Scale (optional)
- Cast Iron Skillet
Ingredients
- 13 tablespoons unsalted butter 184 grams, divided (1⅝ stick)
- 1¾ cups all-purpose flour 210 grams
- ½ teaspoon baking soda 3 grams
- 1 cup dark brown sugar 213 grams
- ¼ cup granulated sugar 50 grams
- 2 teaspoons pure vanilla extract 8 grams
- 1½ teaspoons kosher salt 5 grams
- 1 large egg 50 grams
- 1 egg yolk 14 grams
- ½ cup semisweet chocolate chips 85 grams
- ½ cup milk chocolate chips 85 grams
Instructions
- Adjust oven rack to upper-middle position and preheat oven to 350°F.
- Butter a 12-inch cast-iron skillet with 1 tablespoon of butter and also spray it with nonstick cooking spray. In a medium-sized bowl, whisk together the all-purpose flour and baking soda; set aside.13 tablespoons unsalted butter, 1¾ cups all-purpose flour, ½ teaspoon baking soda
- Melt 9 tablespoons of butter in a heavy-bottomed, medium-sized saucepan set over medium heat. Brown the butter, swirling continuously, until the butter has melted and is dark golden brown, about 3-5 minutes. Most of the bubbling will have subsided and the butter will have a nutty aroma. Watch very carefully the last minute – it can burn quickly. Transfer the melted butter to a large, heat-proof bowl and add the remaining 3 tablespoons butter; stir until melted.
- Add the sugars, salts, and vanilla; whisk until incorporated. Add egg and egg yolk and whisk until smooth, about 30 seconds. Let mixture stand 3 minutes. Repeat the process of whisking (30 seconds) and resting (3 minutes) for 3 times more times (a total of 4 times). Mixture will be thicker, smooth, and shiny.1 cup dark brown sugar, ¼ cup granulated sugar, 2 teaspoons pure vanilla extract, 1 large egg, 1 egg yolk
- Add the flour mixture and stir just until no flour is visible.
- Add chocolate chips and stir just until incorporated.½ cup semisweet chocolate chips, ½ cup milk chocolate chips
- Press the cookie dough evenly into the prepared skillet and transfer to the oven. Bake for 23-28 minutes (rotating after 13 minutes), or until middle has barely set.
- Cool 5-10 minutes before slicing into wedges.
Video
Becky’s Tips
- Take care not to burn the butter when you brown it or your cookie will taste bitter.
- Don’t over mix the dough or the cookie won’t be nice and light. The flour should be just incorporated.
- Bake the cookie in a fully pre-heated oven, and rotate it half way through cooking so that it cooks evenly.
- Let cool for 5 minutes before slicing and serve with scoops of ice cream.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Easy and delicious recipe.
Thanks for sharing, Roman!