Brown Butter Giant Chocolate Chip Skillet Cookie
This oversized chocolate chip cookie bakes directly in a cast iron skillet, creating crispy edges and a soft, chewy center perfect for sharing. Brown butter adds deep, nutty richness that the classic flavor profile beyond ordinary cookies. The large format makes it ideal for family gatherings, parties, or when you want an impressive dessert that serves a crowd. What sets this version apart is the brown butter technique and skillet baking method, which creates unique texture contrasts and enhanced flavor depth.
Ingredients
- 5 ounces unsalted butter, sliced or cubed
- 9 ½ ounces all-purpose flour, spoon and levelgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- ½ teaspoon baking soda
- ½ teaspoon salt
- 11 ¼ ounces brown sugar, packed
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1 ½ teaspoons vanilla extract
- 10 ounces chocolate chips
- chocolate chips, for sprinkling(optional)
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Place butter in cast iron skillet and cook over medium-low to medium heat until melted, foamy, and golden-brown, whisking occasionally, then remove from heat
- 3
Whisk together flour, baking soda, and salt in medium bowl
- 4
Transfer browned butter to large bowl and whisk in brown sugar until combined
- 5
Add whole egg and yolk one at a time, whisking until incorporated, then mix in vanilla
- 6
Fold dry ingredients into wet ingredients until partially combined
- 7
Add chocolate chips and fold until evenly distributed
- 8
Press batter into skillet in flat, even layer
- 9
Sprinkle extra chocolate chips on top if desired
- 10
Bake for 20-25 minutes until edges are golden
- 11
Cool briefly and serve warm for gooier texture, or cool completely before covering
Tips
Watch the butter carefully during browning - it can go from perfect to burnt quickly. Remove from heat as soon as it turns golden-brown.
Don't overbake if you prefer a gooier center. The cookie will continue cooking slightly from residual heat in the cast iron skillet.
Let the browned butter cool slightly before adding eggs to prevent them from scrambling in the hot mixture.
Good to Know
Cover with plastic wrap once completely cool and keep at room temperature
Serve warm from oven for gooier texture or at room temperature once cooled
Common Mistakes
Don't let butter burn during browning - remove from heat immediately when golden
Avoid overmixing once flour is added to prevent tough texture
Don't overbake if you want a soft center - edges should be golden but center still soft
Substitutions
Gluten-Free Swaps
may affect texture slightly
General Alternatives
FAQ
Can I make this without a cast iron skillet?
Yes, use a 10-inch oven-safe skillet or round cake pan. The texture may be slightly different but still delicious.
How long will this keep?
Store covered at room temperature for up to 3 days. The texture is best within the first day or two.
Can I freeze this cookie?
Yes, wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.