Description
This Skillet Chocolate Chip Cookies recipe delivers a rich, gooey, and visually impressive dessert perfect for gatherings or cozy nights in. Made in a cast-iron skillet, the cookies are browned with nutty-flavored butter, resulting in a deep, complex flavor enhanced with a mix of semisweet and milk chocolate chips. The technique involves melting and browning butter, incorporating sugars and eggs with careful whisking and resting to develop an irresistibly smooth dough before baking to perfection in the oven.
Ingredients
Scale
Butter
- 13 tablespoons unsalted butter (184 grams), divided (1⅝ stick)
Dry Ingredients
- 1¾ cups all-purpose flour (210 grams)
- ½ teaspoon baking soda (3 grams)
- 1½ teaspoons kosher salt (5 grams)
Sugars
- 1 cup dark brown sugar (213 grams)
- ¼ cup granulated sugar (50 grams)
Wet Ingredients
- 2 teaspoons pure vanilla extract (8 grams)
- 1 large egg (50 grams)
- 1 egg yolk (14 grams)
Chocolate Chips
- ½ cup semisweet chocolate chips (85 grams)
- ½ cup milk chocolate chips (85 grams)
Instructions
- Preheat Oven: Adjust the oven rack to the upper-middle position and preheat the oven to 350°F (177°C) to ensure even baking of the skillet cookie.
- Prepare Skillet and Dry Mixture: Butter a 12-inch cast-iron skillet with 1 tablespoon of butter and spray it with nonstick cooking spray. In a medium bowl, whisk together the all-purpose flour and baking soda; set aside.
- Bake the Brown Butter: Melt 9 tablespoons of butter in a medium heavy-bottomed saucepan over medium heat. Continuously swirl the pan until the butter melts and turns dark golden brown, producing a nutty aroma, about 3-5 minutes. Carefully watch the last minute to prevent burning. Transfer the browned butter to a large heat-proof bowl. Add the remaining 3 tablespoons of butter and stir until fully melted and combined.
- Mix Sugars and Eggs: Add dark brown sugar, granulated sugar, kosher salt, and vanilla extract to the browned butter. Whisk until combined. Add the whole egg and egg yolk, whisking for about 30 seconds until smooth. Let the mixture rest for 3 minutes. Repeat whisking for 30 seconds followed by resting for 3 minutes three more times (total of 4 cycles) until the batter is thick, smooth, and shiny.
- Incorporate Flour: Add the flour and baking soda mixture to the wet ingredients. Stir gently just until no dry flour remains to avoid overmixing, which keeps the cookie tender.
- Add Chocolate Chips: Fold in the semisweet and milk chocolate chips just until evenly distributed throughout the dough.
- Shape and Bake: Evenly press the cookie dough into the prepared cast-iron skillet, smoothing the surface. Place the skillet in the preheated oven and bake for 23 to 28 minutes, rotating the skillet halfway through baking (after about 13 minutes) for even cooking. The cookie is done when the center has barely set but still looks slightly undercooked.
- Cool and Serve: Allow the cookie to cool in the skillet for 5-10 minutes to set further. Slice into 8 wedges and serve warm for the best gooey texture.
Notes
- Be attentive when browning the butter, as it can go from perfect to burnt quickly.
- Resting and whisking the batter multiple times enhances texture and sheen.
- Do not overbake; the cookie should still be soft in the middle when removed from the oven.
- Use a well-seasoned cast-iron skillet for best results and easy release.
- This recipe yields 8 large slices perfect for sharing.
