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 the 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 the edges are golden and the 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 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.
- Serving Size: 1 piece
- Calories: 396
- Sugar: 30.9g
- Sodium: 429mg
- Fat: 21.7g
- Saturated Fat: 13.3g
- Carbohydrates: 48.2g
- Fiber: 0.6g
- Protein: 3.4g
- Cholesterol: 76mg
Keywords: skillet cookie recipe, cast iron skillet desserts