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If you want cookies for dessert, this skillet chocolate chip cookie recipe might be exactly what you need! This shareable cookie, made with browned butter, is no ordinary cookie. I like to serve it topped with ice cream and a drizzle of chocolate sauce.
5-Star Review
“Easy and delicious recipe.” – Roman
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. I use browned butter for more of a deep caramel-like flavor, along with the usual chocolate chip cookie ingredients, for a dessert that’s wonderfully rich in flavor. This cookie dessert is made for sharing. Or, just have it all to yourself, I won’t tell anyone!
When I’m looking for more of a grab-and-go cookie treat, I’ll bake up a batch of these chocolate chip cookies instead.
Tips for Beginners
- Do not burn the butter when you brown it. Or your cookie will taste bitter.
- Don’t overmix the dough. The flour should be just incorporated, or the cookie won’t be nice and light.
- Bake the cookie in a fully pre-heated oven. Rotate it halfway through cooking so that it cooks evenly.
- Let cool. I usually give the cookie 5 minutes before slicing and serve it with scoops of ice cream.
Skillet Chocolate Chip Cookies
Ingredients
- 13 tbsp unsalted butter 184g, divided (1⅝ stick)
- 1¾ cups all-purpose flour 210g
- ½ teaspoon baking soda 3g
- 1 cup dark brown sugar 213g
- ¼ cup granulated sugar 50g
- 2 tsp pure vanilla extract 8g
- 1½ tsp kosher salt 5g
- 1 large egg 50g
- 1 egg yolk 14g
- ½ cup semisweet chocolate chips 85g
- ½ cup milk chocolate chips 85g
Video
Instructions
- Adjust oven rack to upper-middle position and preheat oven to 350°F.
- Butter a 12-inch cast-iron skillet with 1 tbsp of butter and spray it with nonstick cooking spray. In a medium-sized bowl, whisk together the all-purpose flour and baking soda; set aside.13 tbsp unsalted butter, 1¾ cups all-purpose flour, ½ teaspoon baking soda
- Melt 9 tbsp 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 carefully for the last minute, as it can burn quickly. Transfer the melted butter to a large, heat-proof bowl and add the remaining 3 tbsp 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 tsp pure vanilla extract, 1 large egg, 1 egg yolk, 1½ tsp kosher salt
- 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.
Equipment
- Kitchen Scale (optional)
- Cast Iron Skillet
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make a Skillet Chocolate Chip Cookie Step by Step
Get the oven ready and prepare the skillet: Adjust the oven rack to the upper-middle position and preheat to 350°F. Butter a 12-inch cast-iron skillet with 1 tbsp of butter and spray with nonstick cooking spray.
Combine the dry ingredients: Whisk 1¾ cups all-purpose flour and ½ tsp baking soda together in a medium-sized bowl.
Brown the butter: Melt 9 tbsp 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. This usually takes me about 3-5 minutes. Most of the bubbling will have subsided, and the butter should have a nutty aroma. Watch carefully for the last minute, as it can burn quickly. Transfer the melted butter to a large, heat-proof bowl and add the remaining 3 tbsp butter; stir until melted.
Add the remaining ingredients: Stir in 1 cup dark brown sugar, ¼ cup granulated sugar, 2 tsp vanilla extract, and 1½ tsp kosher salt. Whisk until incorporated. Add 1 egg and 1 egg yolk and whisk until smooth. This usually takes me about 30 seconds. Let the mixture stand for 3 minutes and then repeat the resting (3 minutes) 3 more times for a total of 4 times. In the end the mixture should be thick, smooth, and shiny.
Stir in the flour mixture: Add the flour mixture and stir just until no flour is visible.
Add the chocolate chips: Add ½ cup semisweet chocolate chips and ½ cup milk chocolate chips, stirring until just incorporated.
Transfer to the skillet: Press the dough evenly into the prepared skillet and place in the oven to bake for 23-28 minutes (rotating after 13 minutes), or until the middle has barely set.
Cool and serve: Let the cookie cool down for 5-10 minutes before topping and slicing.
How to Store
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.
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.
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.
Serving Suggestions
I love serving this chocolate chip cookie with a dollop of ice cream. Whether it be store-bought vanilla, homemade red velvet, or even this fall-inspired pumpkin ice cream. They all taste great on the warm, gooey cookie. I’ll also add a drizzle of chocolate syrup and a scoop of whipped cream for a super indulgent dessert.
More Cookie Recipes To Try
- Brownie Cookies are fudgy, chocolatey, soft, and so delicious, the perfect combination of cookie and brownie.
- Chocolate Butter Cookies are made with cocoa powder, espresso, sea salt, and brown sugar.
- M&M Cookies are colorful, fun, and festive, and best of all, easy to make.
Easy and delicious recipe.
Thanks for sharing, Roman!