This skillet chocolate chip cookie recipe is one of my absolute favorite desserts. There is nothing better than spoonfuls of warm, gooey chocolate chip cookie topped with ice cream and hot fudge. Yes, spoonfuls necessary and not optional. It must be eaten with a spoon, and it must be eaten warm.
The Key To Skillet Cookies
Skillet cookies need to be slightly underbaked to be just right. You want the center to be a little gooey when you take it out of the oven for two reasons. One, the cookie taste so much better if it’s soft with a slight doughy texture. Two, the cookie will continue to cook in the skillet after it’s been removed from the oven. Cast iron will continue to transfer a lot of heat out of the oven.
The Chocolate Chip Cookie Recipe
This recipe is made with my FAVORITE style of chocolate chip cookies, browned butter cookies. The secret is in browning the butter on the stove (in the skillet) until it turns a golden brown hue. Browned butter delivers a caramelized taste and nutty aroma. It’s phenomenal in chocolate chip cookies.
The cookie recipe below is nice and soft, however, you can still slice it as it cools a little if serving multiple people.
How to Brown Butter
Browning butter is basically the process of gently cooking/melting butter on the stove on medium heat until it foams and turns a golden brown. The process takes about 10 minutes and works best with room temp chopped butter.
Whisking the butter constantly while it cooks will ensure it doesn’t burn. When it’s ready, you’ll notice the milk solids in the butter will toast and sink to the bottom. It will look like fine dark brown sand in the bottom of the pan.
Can I Make This Recipe with Pre-Made Cookie Dough?
Yes, you can make this with a pound (16 ounces) of Tollhouse or Pillsbury cookie dough (or your fav chocolate cookie dough). I don’t think it’s as good, but it’s nice in a pinch.
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A gooey warm giant brown butter chocolate chip skillet cookie made in a 9 inch cast iron skillet. The perfect shareable dessert.
Brown Butter Chocolate Chip Cookie Dough
- 1/2 cup (1 stick) unsalted butter
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup packed, dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet or milk chocolate chips (or combo)
- Optional vanilla ice cream, hot fudge, and flakey sea salt for topping
Premade Chocolate Chip Cookie Dough
- 1 pound (16 ounces) premade chocolate chip cookie dough
- Cook butter in a 8-9 inch cast iron skillet over medium heat, whisking constantly while it crackles and foams. Cook until butter browns and turns a golden amber color, about 5-7 minutes. Remove from heat and immediately pour into a large bowl (or your electric mixing bowl) and let cool until cool enough to touch, about 10 minutes.
- Combine flour, baking soda, and salt in a medium bowl. Set aside.
- Add all sugar to the browned butter. Using an electric mixer or on medium speed or a whisk, beat until fully incorporated. Add egg and vanilla extract and beat until mixture lightens and begins to thicken.
- Reduce mixer speed to low. Add the dry ingredients, gradually, and beat until just combined with each addition. Fold or mix in chocolate chips with a wooden spoon or rubber spatula. Refrigerate dough for at least 30 minutes to thicken before baking.
- Place a rack in the middle of oven and preheat to 350° F.
- Place the cookie dough in a well-greased 8-9 inch skillet, pressing down firmly until evenly distributed throughout the entire bottom of the skillet. You’re looking for roughly 1/2 inch thick cookie dough all around. Note, brown butter cookie dough is stiffer than traditional chocolate chip cookie dough. This is normal.
- Bake for 20-25 minutes or until edges are golden and center is still a little gooey. The cookie will continue to cook as it cools in the skillet. Don’t overbake. Top with ice cream and hot fudge and dig in with spoons after the cookie has slightly cooled. best eaten still warm.
Don’t be afraid to slightly underbake the cookie. The cookie will continue to cook in the skillet after it’s taken out of the oven. You don’t want to risk burning the bottom. Best eaten still warm out of the skillet.
You can also make this recipe with 1 pound of premade Toll House or Pillsbury chocolate chip cookie dough. This recipe is designed for a 9 inch skillet, however you can make in a 12-inch skillet if you double the cookie recipe and make the cookie a little thicker if needed.
Keywords: skillet cookie recipe, cast iron skillet desserts