A giant brown butter cookie baked in a cast iron skillet, complete with crunchy edges, melted chocolate and a gooey center.
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.Print
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.