A giant brown butter cookie baked in a cast iron skillet, complete with crunchy edges, melted chocolate and a gooey center.
By Alexandra Azary
Everyday should begin with a giant chocolate chip cookie staring you in the face, am I right? Bonus if said cookie is: 1) easier, and 2) faster, to make than a batch of normal-sized cookies. Chocolate therapy is real.
Maybe you haven’t noticed yet, but I’m just a tad bit obsessed with baking in my cast iron skillet — we’re talking fruit crumbles, bread, brownies, really whatever I can manage to make happen. I think if love was a dessert, it would look something like this: a big chocolate chip cookie that you can slice and share, with a little somethin’ for everyone whether you’re a golden-brown crust person or a gooey center person.
This is one of those recipes that came together as a result of being in a rush but also NEEDING homemade dessert ASAP ? you know the days. That’s exactly where the cast iron skillet comes to the rescue: you can melt your butter (but we’re doing one better and browning it) without having to worry about cookies that spread into pancakes, and there’s absolutely none of that scooping/shaping business going on because the whole thing gets thrown into one pan, pressed down, and baked right away. Dough chilling? We don’t need it! There’s a time for elaborate cookie-baking techniques and there’s a time for simplicity; this is most definitely the latter.
And let’s be honest – things don’t get much better than an intense brown butter-brownie sugar cookie dough loaded to the brim with chocolate chips that only takes minutes to whip up and throw in the oven.
- 5 ounces (10 tablespoons) unsalted butter, sliced or cubed
- 9½ ounces (2¼ cups, spoon and level) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 11¼ ounces (1½ cups, packed) brown sugar
- 1 egg plus 1 egg yolk, room temperature
- 1½ teaspoons vanilla extract
- 10 ounces (1⅔ cup) chocolate chips*, plus extra for sprinkling
- Preheat oven to 350ºF.
- Place butter in an (approx. 10") cast iron skillet and set over medium-low to medium heat. Cook until the butter melts, foams up, and turns golden-brown, whisking occasionally. Remove from heat promptly.
- Meanwhile, in a medium bowl, whisk together the flour, baking soda, and salt.
- Transfer browned butter to a separate, large bowl and add brown sugar. Whisk together until well-combined. Add whole egg and yolk one at a time, whisking in until incorporated. Mix in vanilla.
- Add the dry ingredients to the wet and fold in until partially incorporated. Add the chocolate and continue to fold just until all ingredients are evenly combined.
- Transfer batter to skillet and press in to cover surface of pan in a flat layer. Sprinkle extra chocolate chips on top, if desired. Bake in preheated oven for 20-25 minutes, until edges are golden.
- For a gooier cookie, cool briefly and serve while still warm from the oven. Otherwise, cookie can be covered with plastic wrap once completely cool and kept at room temperature until ready to serve.
Alexandra is a self-taught baker and food photographer who shares her creations on her personal blog, Confessions of a Bright-Eyed Baker. She's passionate about food and aims to inspire more people to bake from scratch and get comfortable in the kitchen.