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!
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
Be sure to see the recipe card below 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
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Skillet Chocolate Chip Cookies
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
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!
Instructions
Adjust oven rack to upper-middle position and heat oven to 350°F.
Butter a 12-inch cast-iron skillet with 1-tablespoon butter and also spray it with nonstick cooking spray. In a medium-size mixing bowl, whisk together all-purpose flour and baking soda; set aside.
Melt 9 tablespoons butter in a heavy-bottomed medium-size saucepan over medium heat. Brown the butter, swirling it continuously (3-5 minutes) until butter has melted, and is dark golden brown. 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 mixing bowl and add the remaining 3 tablespoons butter; stir until melted.
Add 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.
Add the flour mixture and stir just until no flour is visible.
Add chocolate chips and stir just until incorporated.
Press the cookie dough evenly into the prepared skillet and transfer to the oven. Bake at 350°F for 23-28 minutes (rotating after 13 minutes) or until middle has barely set.
Cool 5-10 minutes before slicing into wedges.
Serve & enjoy!
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
Calories: 524kcal (26%) Carbohydrates: 68g (23%) Protein: 5g (10%) Fat: 26g (40%) Saturated Fat: 16g (100%) Cholesterol: 72mg (24%) Sodium: 387mg (17%) Potassium: 143mg (4%) Fiber: 2g (8%) Sugar: 44g (49%) Vitamin A: 623IU (12%) Calcium: 55mg (6%) Iron: 2mg (11%)
