Brown Butter Double Chocolate Chip Skillet Cookie

I’m loving baking GIANT cookies with my skillet – whether you call it a pizookie {cross-between a cookie and pizza} or a skillet cookie, these mahoosive and delicious cookie cakes are just perfect for any tasty occasion. When I made my first choc-chip skillet cookie I was blown away by how delicious it was! What’s not to love about a large slab of homemade, warm and gooey cookie fresh from the oven? I’ve transformed a regular cookie dough by making my own brown butter – which is definitely the “in thing” – the brown butter brings a nutty, but really amazing flavour to the cookie. Each slice is so decadent, it’s caramel-y, super fudgy and packed full of white and milk chocolate chips! You will be craving seconds with my recipe…

double chocolate chip skillet cookie

This giant cookie is simply so easy to make, there’s no need to chill the dough before baking – which is always a big bonus when you haven’t much time to bake anything extravagant. I love using my cast iron skillet to bake cookies – not only because it makes giant cookies, but they require NO chilling and take less than half an to hour to make – is that ticking the boxes for you too?

The cookie itself is extremely gooey, soft + chewy – which is 100% definitely the way I like my cookies to be baked! The recipe would certainly make a cute dessert for your special one – serve straight from the pan with a scoop of vanilla ice-cream and drizzle with lots of melted chocolate! You’ll be in cookie heaven.

I decided finally have a go at making my own brown butter. Reading other blogs, there’s something about the brown butter flavour they described that made me intrigued to see (and taste for myself) why it’s become such a great addition to both sweet and savoury recipes in the blogosphere. The butter has nutty aromas and a caramel flavour that just makes a great addition to regular cookie dough – plus it couldn’t be any easier to make too. I will definitely be using brown butter in more of my bakes.

Simply drizzled with melted chocolate and topped with a scoop of ice-cream makes this the ultimate delicious dessert! 

cookie drizzled with choc

Being a food blogger is such a hard job. It was really difficult to photograph the cookie – I really wanted to dive straight in and eat the whole pan! The aromas both during and after baking are amazing, your kitchen will be filled with the sweetest, caramel chocolate flavour and will certainly make you crave a big slice as soon as the cookie leaves the oven.

Ingredients- (Makes 1 Skillet Cookie)

1 cup (230g) of butter, really soft 

1 cup (180g) of dark brown sugar, firmly packed

1/2 cup (110g) of caster sugar (or regular white sugar)

1/2 tsp of vanilla bean paste or 1 tsp of pure vanilla extract

2 large free-range eggs, at room temp

1/2 tsp of salt

2 1/2 cups (300g) of plain flour (all-purpose)

1 tsp of bicarbonate of soda (baking soda)

1 cup (160g) of milk chocolate chips

1/2 cup (80g) of white chocolate chips


1. Melt the butter in a 10 or 12″ cast iron skillet. Continue to melt the butter, stirring occasionally until it starts to foam. Watch carefully for approx. 2-3 minutes as it starts to brown and take on a nutty fragrant flavour. Once it’s turned a browned colour and has the aroma as described, take off the heat and pour into a small heat-proof container or bowl – leave to cool for a bit – click here to learn how to make brown butter.

(The skillet will already be greased now, so just put that aside whilst you make the cookie dough.) 

2. Preheat the oven to 375ºF / 190 degrees C.

3. In a large mixing or a free-standing mixer cream the butter with the sugars until light and fluffy – this will take roughly 2 minutes. Now beat in the eggs and vanilla. Add the salt, flour and baking soda and then gradually add to the mixture until it comes together into a cookie dough. Finally stir in the chocolate chips – I leave a few back to decorate the top with.

4. Press into the greased skillet and spread out evenly – you can use your hands or a rubber spatula for this job. Place in the oven and bake for 25-35 minutes or until golden and well risen – cooking time will depend on your oven. Cool slightly before eating.

5. To serve, slice into thick wedges and enjoy with ice-cream and melted chocolate sauce!


Recipe inspiration from



cookie side view

Equally enjoyable just eaten straight from the pan with a spoon…so good

Enjoy everyone!


Sorry for not posting new recipes this last week, college has been really hectic and I only had a chance to bake for the blog now! If you follow me on social media you may of seen my new blog profile picture (also in the top right hand corner!). I was illustrated by the lovely and super talented Morgane Carlier. I hope you all like it as much as I do!


You can also follow me on – 

Instagram: @whatjessicabakednext

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87 thoughts on “Brown Butter Double Chocolate Chip Skillet Cookie

  1. This looks amazing! I totally love brown butter and it’s so much easier to bake a giant cookie in a skillet than roll out all the individual ones! 🙂

  2. Jess, you’re definitely teasing me with this huuuge cookie! You totally sold it to me with your description. I think you’ve convinced me to try brown butter, too. I tried it once but I’m not sure I quite got it right. 😉

    • Thanks so much Helen! 😀 Glad I’ve inspired you to try brown butter again, this recipe was the first time I’d tried making brown butter (purposely!) but I still wasn’t sure whether it needed to be darker in colour – mine was more dark caramel colour! I found a really good picture tutorial & that helped massively! 😀 Hope you enjoy the recipe Helen! Have a great weekend!

  3. I’ve never made a skillet cookie – it’s been on my to-do list for a long time! I love that you used brown butter — I sometimes find it a challenge (I always burn the first batch!), but it’s so good! Definitely elevates the flavor of desserts.

  4. A warm, gooey cookie topped with a scoop of ice cream is just about one of my favorite desserts ever. I think I need to invest in a cast iron skillet just so I can make a skillet cookie! Yours looks amazing, and I love that you sprinkled a few extra chips on top and added a chocolate swirl!

  5. Your mega, giant, big cookie looks extra gourmand !!! I would like to dive straigh ! I understand you, it’s very hard when you bake something like this and you have to wait until you make all the pictures ! In my case, is worst, children can’t wait !!! I saw your picture in Istagram, Morgane has made an excellent work 😉
    Have a nice weekend lovely !

    • Thanks so much Eva! 😀 It was very tasty – just finished the final piece, it went down very well with my taste testers! Glad you like my illustration, Morgane is super talented and such a lovely person too!
      Hope you’re having a great weekend too! x

  6. This giant cookie looks fantastic, Jess. I love that you bake it all at once. I love cookies but sometimes baking them turns into an all afternoon affair since you can only bake some many at a time. This is a great idea and I look forward to trying it. The skillet makes a great presentation too.

  7. Love that mahoosive (love that word!) cookie!! I would have it, just like you suggest, with a big dollop of vanilla ice-cream, even in this weather 😀 I am crazy about brown butter too, have used it in madeleines, pineapple upside down cakes… tastes so amazing!

  8. Oh man, I think I want to eat this cookie for breakfast, Jess! I’m totally digging the brown butter addition…what a fun twist. Pass me a fork!!

  9. I look forward to receiving my first skillet pan (which I only ordered a few days ago) so to make a big ass chocolate chip cookie like this one! 🙂

  10. Pizookie. . .love it! I am suddenly craving a nice piping how cookie with a scoop of vanilla ice cream.

  11. Today on a proper winter snowy day I tried your recipe for giant cookie. I added peanuts though, as I usually do, and it was so good- thanks for sharing!

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  13. Hi Jess. I’ve just bought a skillet and can’t wait to bake this! Can you please add the weight of the ingredients in grams? I’m not very good with cups!

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    • Hi Moneshi! 😀 I’m not entirely sure what you could substitute the egg with as I’ve never tried this recipe without the egg. But I suppose you could use milk as a substitute. The recipe calls for 2 eggs – so I recommend adding 120ml milk + more if needed.
      Hope that helps – let me know it goes!

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