Summer is full of juicy fruits tarts and light and fluffy cakes… but sometimes you just need a warm and gooey nap-inducing type of cookie. This is that cookie. I’ve seen (and eaten) a lot of cookie cakes in my day and this one may just take the cake. And please excuse my food puns – this is just the first of many.
I really wish I could take credit for this recipe. It’s that good. I stumbled upon Modern Honey’s blog and this delicious cookie and knew it’d be next on my list. I only made two slight adjustments, but aside from that, I wouldn’t change a thing. I added a little splash of caramel extract to my cookie dough. I’m not obsessed with caramel, but adding a small amount to your recipes that include a deeper flavor such as brown butter or brown sugar really gives it a little extra richness. And the second adjustment is that I browned my butter. I use brown butter in practically everything I can. I’m obsessed with the extra level of flavor it gives everything.
Before I get into this recipe, can we please talk about how this cookie is baked AND mixed in the same skillet? I absolutely love using my cast iron skillet, especially for baking. And the fact that the dough is mixed in the pan is even more reason to make it. I’ll be honest, I was a little skeptical at first… Like is it really going to be that easy to mix up a cookie dough in a skillet?? But it is. I actually made less of a mess that I usually would using my mixer.
For those of you who have never browned butter before – don’t fear. It’s super easy. If you haven’t noticed by now, I’m extremely impatient with things that can be accomplished faster. Her recipe calls for melting the butter in the skillet, but this means the skillet needs to cool before the eggs are mixed in to prevent scrambling. I used a separate pan to melt and brown my butter to speed up the process. Pulling this cookie out of the oven ASAP was worth washing the extra pan, but it’s completely up to you. But back to browning butter. It’s as simple as leaving your burner on low for 5-10 minutes and letting your butter achieve a deep amber color. If you’re using a separate pan, I suggest using a flexible spatula and pouring the butter into your skillet as soon as it’s finished browning. Some people strain their brown butter, but I love all of those browned bits of butter on the bottom of the pan, so be sure to scrape out all of those delicious flecks.
The rest of the recipe is fairly simple. Add your ingredients in the correct order and just take your time mixing everything. I promise it will all come together. I do have one regret – not using chocolate chunks. My go-to is mini chocolate chips. They insure you get some chocolate in each bite and you can overload anything with them and you don’t risk the integrity of it. But I really wish I would have added some chunks into this one. So don’t be shy when pouring in your chocolate.
When you pull this out of the oven, it’s going to look super soft and like it’s under baked. But trust me, this is exactly how you want it. Give it some time to cool before you cut it up. It’ll be very dense and almost gooey but it’s definitely done. If you’re like any normal person and love your cookies warm, pop your slice in the microwave or throw your skillet back in the oven for a few minutes.
This cookie passed the two-week freezer test and even flew from Ohio to Florida successfully. It’s a winner in my book. Get your vanilla ice cream ready and give this recipe a shot.
And remember – Stay Hungry
Chocolate Chip Skillet Cookie
1 cup Butter, browned
1 cup Brown Sugar
½ cup Sugar
1 teaspoon vanilla extract
1 teaspoon caramel extract
2 cups + 2 tablespoons Flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup chocolate chunks
¾ cup chocolate chips
- Preheat oven to 325 degrees.
- In a 10 or 12 inch cast iron skillet, melt and brown butter over low heat, about 5-10 minutes. Once browned, place into skillet and add sugar and brown sugar, stirring well. Keep stirring until smooth and glossy.
- Chill for 10-15 minutes if you melted the butter in your skillet. If you transferred the butter, there is no need to chill.
- Remove from refrigerator or freezer if necessary and add eggs and vanilla. Stir well.
- Stir in flour, baking soda, and salt.
- Mix in chocolate and stir to combine.
- Bake at 325 degrees for 24-30 or until the edges are lightly golden brown. The inside will still be slightly gooey and that’s the way it’s meant to be.