This Chocolate Chip Cookie Skillet recipe is the only thing better than individual cookies! My famous brown butter chocolate chip cookie dough is studded with chocolate chips and chocolate chunks, creating gooey pockets of chocolatey goodness in every bite and spread in an even layer in a large skillet. Think of it kind of like a cake or pie, but made out of cookies. Quick and easy to prepare with no chilling or need to roll out dough, it’s perfect for sharing with friends or family… or keeping to yourself!
Restaurant-Inspired Chocolate Chip Cookie Skillet
If you love my brown butter chocolate chip cookies or easy chocolate chip cookies, you NEED this brown butter chocolate chip cookie skillet in your life. Crisp around the edges with a soft, slightly gooey center, it makes my individual cookies even better, which I honestly didn’t think was possible.
I first had a cookie skillet, also known as a pizookie, at a local restaurant years ago, and I’ve been obsessed ever since. Obviously, I had to recreate my favorite flavor at home, and this recipe knocks it out of the park. All you need are a handful of baking staples, and everything comes together in minutes. Then, you can sit back as the oven does all the heavy lifting. The only hard part is waiting for the skillet to bake! Serve it warm with your favorite toppings, and you’ve got the perfect dessert for special occasions, birthdays, or any time a chocolate craving hits. Try it out, and thank me later!
What is a Pizookie
A pizookie is basically what happens when a cookie decides to live its best pizza-style life. The name comes from combining pizza and cookie, since it’s a big, warm cookie baked in a skillet, served round, and meant to be shared—just like a pizza. The term was made popular by BJ’s Restaurant & Brewhouse, who branded their skillet cookies as Pizookie®, and the name stuck. Now people use it casually for any cookie skillet dessert, because it perfectly describes a dessert that’s oversized, indulgent, and absolutely not meant to be eaten alone (even though it usually is).
Ingredients You’ll Need
Flour: We’re using a combination of bread flour and all-purpose flour for the base of the cookie dough, giving the dough structure while keeping it chewy and soft. If needed, you can use only all-purpose flour. Or, if you need this chocolate chip cookie skillet to be gluten-free, I recommend using a 1 to 1 all-purpose gluten-free flour. KING ARTHUR and CUP 4 CUP are two great options.
Baking Soda and Powder: Baking soda and baking powder help level the cookie and aid in its texture. The combination of these two compounds ensures a chewy cookie with a tender crumb.
Salt: This is key to any good dessert! It helps balance the flavors and enhances the taste of the chocolate.
Brown Butter: This adds a deep, nutty flavor, elevating the cookie from your average chocolate chip dough.
Sugar: Granulated sugar sweetens the dough and contributes to the structure of the cookie. Then, dark brown sugar contributes to the rich, caramel-like flavor of the dough and provides additional moisture, which aids in getting the perfect chewy texture for this skillet.
Egg: We’re using one whole egg and an egg yolk to contribute to the structure and rich flavor.
Molasses: Molasses works with the brown sugar to add a smoky, caramel-like flavor to the cookies. It’s key to the best cookies, if you ask me!
Vanilla Extract: Use high-quality pure vanilla extract to infuse the dough with delicious vanilla flavor.
Chocolate: For this cookie skillet, I prefer to use a combination of chocolate chips and dark chocolate bar pieces. The chips hold their shape fairly well while baking, and the bar creates pockets of melty goodness. I like to use all dark chocolate, but you can use any combination of chocolate flavors you like.
How to Make a Skillet Cookie
Step 1. Make the brown butter. Heat small pieces of butter in a small pan over medium heat until the butter turns amber brown in color. You’ll know it’s done when the popping slows, and the butter has a nutty aroma! Scrape the butter and all the magical brown bits into a heat-safe bowl, and set aside.
Step 2. Next, whisk the wet ingredients in a large bowl until well combined.
Step 3. Sift the dry ingredients in a separate bowl, and whisk to combine. Then, pour the flour mixture into the bowl of wet ingredients, and mix just until incorporated.
Step 4. Add the chocolate chips and chocolate chunks to the mixing bowl, and gently fold them into the cookie dough.
Step 5. Transfer the dough to a prepared skillet, spreading it out in an even layer. Sprinkle extra chocolate chips and chocolate chunks on top, gently pressing them into the dough.
Step 6. Bake until the edges of the dough are golden brown, the center of the cookie is set, and a skewer inserted into the center comes out clean.
Step 7. Top with flaky sea salt, and let the cookie cool for ten minutes before serving. This helps it finish baking and set! Obviously, it’s delicious on its own, but I love to add a scoop of cold vanilla ice cream, my easy homemade caramel sauce, and extra chocolate shavings to take it over the top!
Tips & Tricks
- Use room temperature ingredients for easy mixing.
- Don’t overmix the cookie dough.
- Spoon and level your flour if you are not using a food scale to measure. Additional tips on measuring your flour can be found below!
- Don’t over-bake the cookie skillet. It will continue to bake and set slightly as it cools.
How to Measure Flour for This Pizookie?
- Use the Correct Measuring Cup: Use a dry measuring cup. These cups typically come in sizes like 1 cup, 1/2 cup, etc.
- Fluff the Flour: Before measuring, fluff up the flour in the bag or container using a spoon. This helps prevent compacting and ensures a more accurate measurement.
- Spoon into the Cup: Gently spoon the fluffed-up flour into the measuring cup, allowing it to pile up above the rim.
- Level Off: Use a flat edge, like the back of a knife, to level off the excess flour from the top of the measuring cup. Do this without tapping or shaking the cup to avoid settling.
Can I Make a Skillet Chocolate Chip Cookie Ahead of Time?
Yes, you have a few options if you want to prep this recipe in advance:
Make the dough: Prepare the dough, and press it into a skillet as directed in the recipe card. Then, cover it tightly with plastic wrap, and refrigerate for up to 48 hours. To serve, bake from the fridge, adding a few minutes as needed. Or, let the dough come back to room temperature.
Bake the skillet completely: Follow the instructions, baking the skillet chocolate chip cookie as usual. Then, let it cool completely, cover the skillet, and store it at room temperature for 1 day or in the fridge for up to 3 days. To serve, I recommend warming the cookie in the oven at 300°F for 8-10 minutes just until it’s warm through and the center is gooey again! However, I like to bake mine fresh!
More Delicious Cookie Recipes
- Hot Chocolate Cookies with Marshmallows
- White Chocolate Dipped Chocolate Peppermint Cookies
- Old Fashioned Chewy Peanut Butter Cookies
- Soft and Chewy Sugar Cookies
- Double Chocolate Chip Cookies
- Banana Chocolate Chip Cookies
I hope you love my Chocolate Chip Cookie Skillet with Brown Butter! It’s crisp around the edges, soft and gooey in the center, and full of rich, melty chocolate in every bite. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Chocolate Chip Cookie Skillet with Brown Butter
Ingredients
- 1 cup of all purpose flour
- 1/2 cup of bread flour can sub for all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp of salt
- 10 tbsp of unsalted brown butter cooled
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 large egg + 1 yolk
- 2 tsp of molasses
- 2 tsp of vanilla extract
- 3 oz chocolate chips more for topping
- 3 oz of dark chocolate bar cut in bitesize chunks, more for topping
- flaky salt to top
- salted caramel Sauce optional
Instructions
- Preheat oven to 350 degrees. Spray a 10-inch cast iron skillet with non-stick spray.
- Make the brown butter: Cut the butter in small pieces and heat the butter in a small pan on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. Scrap the butter (and all the of those magical brown bits into a heat-safe bowl and let rest for about 15 minutes.
- Whisk together the brown butter, sugar, egg, egg yolk, molasses, and vanilla extract until well combined.
- In a separate bowl, sift the all-purpose flour, bread flour, baking soda, baking powder, and salt into a bowl and whisk together until combined. Then, pour the flour mixture into the wet batter and mix until incorporated. Be sure not to overmix.
- Add the chocolate chips and chocolate chunks to the mixing bowl and fold into the dough.
- Transfer the cookie dough to the prepared skillet. Use a rubber spatula or the back of a spoon to spread out the dough and press it into even layer in the skillet. Sprinkle extra semi-sweet chocolate chips and dark chocolate chunks on top and use a spatula to press them into the top of the dough just a bit.
- Bake the cookie skillet for 17-22 minutes at 350 degrees until the edges are golden brown, the center is set, and a skewer inserted in the middle comes out clean.
- Top with flaky sea salt and let the cookie skillet cool for 10 minutes before serving. Serve with vanilla ice cream, my easy homemade caramel. Add extra chocolate shavings on top if you like!
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan
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