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skillet chocolate chip cookie topped with ice cream

Skillet Chocolate Chip Cookies

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 slices
Calories: 512kcal
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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  • 13 tablespoons unsalted butter 184 grams, divided (1⅝ stick)
  • 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
  • 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


  • 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.



  • 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.
Storage: Store skillet chocolate chip cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.


Serving: 1slice | Calories: 512kcal | Carbohydrates: 65g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 529mg | Potassium: 148mg | Fiber: 2g | Sugar: 41g | Vitamin A: 640IU | Calcium: 46mg | Iron: 2mg