This Homemade Skillet Cookie is a big chocolate chip cookie made with browned butter and dark brown sugar. It has a deep caramel flavor AND is loaded with both chocolate chips and chopped chocolate! An extra chocolaty, gooey giant cookie best topped with ice cream and eaten right out of the pan!
Have you ever heard of a skillet cookie? Essentially it’s just a chocolate chip cookie baked in a large cast iron skillet, a lot like a deep dish pizza!
What’s so great about this giant cookie is that it’s INTENDED to be eaten right out of the skillet it was baked in. It’s a fantastic dessert to serve at casual get togethers…where everyone is ok with double dipping.
OR you can absolutely let it cool all the way and slice it into wedges! If you have that kid of self control, I commend you!
Ok, I love a skillet cookie…the gooey centers, the excuse to eat it right out of the pan…but THIS recipe is by far the best ever. Here’s why:
- Browned Butter. If you have ever browned butter and added it to a recipe, you’ll understand my reasoning. Browning the butter deepens the flavor, giving it an almost nutty aroma. The milk fats become golden brown and just like searing meats or any other foods, the brown bits is where the flavor is! Butter is the same way. Making cookie with browned butter is really a way to set your cookies apart from the rest.
- Dark Brown Sugar. I use ALL dark brown sugar in this recipe because I LOVE the caramel flavor it gives the cookie dough. You certainly can use light brown sugar in its place, or even a combo of brown and granulated…it will still be good! But I just love the rich flavor of the dark brown sugar.
- Chocolate Chips AND Chopped Chocolate. Using different textures of chocolate isn’t necessary, but I love doing it in this recipe, as the chopped chocolate melts into the batter creating pools of melted chocolate throughout, while the chips are more traditional. You have a little of both, and I think it’s simply perfect!
This recipe is really easy, requiring only 2 tools with NO MIXER REQUIRED. But being able to do every step in the skillet is a huge bonus!
I’ve been asked before if you need 2 cast iron skillets in your kitchen…one for savory dishes and one for sweet. People worry that the cast iron can absorb flavors, and no one wants a cookie that tastes like garlic! So sure, you can absolutely have 2. Luckily they are inexpensive. BUT with that said, I have 1 skillet and have never had any flavor issues!
What Ingredients Do You Need?
- Butter. I use salted because I love the salty balance mixed with the sweetness of the sugar and chocolate. You can certainly use unsalted if you prefer! I do add kosher salt to the cookie dough as well, so if you use unsalted, increase that to 1 teaspoon. AND I sometimes add flaked sea salt on top of the cookie for a little extra saltiness. I love doing this, but it’s totally your call.
- Dark Brown Sugar. I talked about this a little in the section above, but yes you can use light brown sugar as well OR a combo. I just like the depth of flavor the dark sugar adds!
- Eggs. 2 large!
- Vanilla Extract. I add vanilla to almost all my cookie recipes and this is no exception.
- Baking Powder/Baking Soda/Kosher Salt. I use a combination of both in this recipe, as I do in my Favorite Chocolate Chip Cookie Recipe. You want the right amount of rise…not too much!
- All Purpose Flour. No fancy flours in this recipe!
- Chocolate Chips and Chopped Chocolate. I talked about why I use a combination of chocolate in the above section, but yes you can absolutely use only chocolate chips if that is what you have on-hand.
Looking or More Dessert Recipes To Use Your Cast Iron Skillet? Try These:Print
This cookie baked in a skillet, like a deep dish pizza! It’s buttery, chocolaty and gooey in the middle. Top it with ice cream and eat it right out of the pan!!
- 1 cup salted butter
- 1 1/2 cups dark brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups all purpose flour
- 1/2 cup chopped semi-sweet chocolate
- 1 cup semi-sweet chocolate chips
- optional garnish – flaked sea salt
- Preheat oven to 325°F.
- Let the butter in a 10- inch cast iron skillet over medium-low heat. Once melted, continue cooking until butter comes to a boil. Once boiling, stir continuously until the butter is golden brown.
- Remove the pan from the heat and stir in the sugar until as combined as possible. Mixture will separate slightly, this is ok. Allow to cool for 10 minutes.
- When mixture is slightly cooled, stir in eggs, one at a time, until combined. Then stir in the vanilla, baking powder, baking soda, and salt until smooth.
- Mix in flour until combined and no lumps remain.
- Finally stir in chopped chocolate and chocolate chips, working quickly so the chopped chocolate doesn’t melt.
- Bake for 30-35 minutes until the edges are set and a toothpick inserted 1- inch from the edge comes out clean.
- Allow to cool for 20 minutes and then top with ice cream and enjoy!
- Can be eaten warm or at room temperature with a spot right out of the skillet!
If you have any left, store airtight at room temperature. If you would like to serve this individually, allow the cookie to cool in the skillet completely and slice into wedges and serve.
- Serving Size:
- Calories: 472
- Sugar: 42.9 g
- Sodium: 291.8 mg
- Fat: 24.3 g
- Carbohydrates: 61.5 g
- Protein: 5.4 g
- Cholesterol: 71.7 mg
Keywords: cookies and cups, skillet cookie, chocolate chip cookie, cookie recipe
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