Are you eager to try a large cast iron skillet cookie? The best way to bake a large cookie cake is with a cast iron pan in the oven with your under cabinet range hood vent.

This recipe is one of the best, made with a not-so-secret ingredient: browned butter. If you’re unfamiliar with browned butter, we’ll show you how to make it at the end of the article. It’s essential for the rich flavor in this recipe.

We’ll also use a combination of milk chocolate chips and semi-sweet chocolate chips. Feel free to substitute dark chocolate chips or chunks where you see fit. Top this recipe with vanilla bean or french vanilla ice cream for the tastiest treat!

This cast iron cookie is best served hot, straight out of the oven! There’s no chilling of dough or mixer required, so anyone can make this! Using a quality cast iron pan will create crunchy sides and a warm, soft center. Totally worth it! Let’s get to the recipe!

Time and Servings

• Prep time: 20 minutes
• Cook time: 15 minutes (add a few minutes for high altitude)
• Total time: 35 minutes
• Serves: 4-5 people

Ingredients

• ½ cup butter
• 1 ¼ cup flour
• ½ tsp. baking powder
• ½ tsp baking soda
• ½ tsp sea salt
• 1 large egg
• ½ cup packed brown sugar
• ¼ cup granulated sugar
• 1 tbsp milk
• 1 tsp vanilla extract
• 4 oz semisweet chocolate chunks
• ½ cup milk chocolate chips
• 1 tbsp softened butter

Directions 

1. Preheat your oven to 350F.
2. Make the browned butter; set aside in a large bowl once completed.
3. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
4. Once the brown butter has cooled, stir in the egg, brown sugar, granulated sugar, vanilla extract, and milk.
5. Whisk the dry ingredients into wet ingredients. Then, fold in chocolate chips
6. Grease a 10-inch cast iron skillet with softened butter
7. Fill the cast iron pan with batter until the surface is even. Top with chocolate chunks
8. Bake at 350º F for 15 minutes or until edges are slightly brown. At a high altitude (4000 ft. or above), add two to three minutes.
9. Let it cool before serving; top with vanilla ice cream if desired.

How to Make Browned Butter

When making browned butter, it’s important to be present the entire time, constantly stirring the butter. It burns very easily when left unattended.

1. Place the butter into the medium steel pan over medium heat.
2. Stir the butter with a whisk or rubber spatula the entire time it is exposed to heat; it will begin to foam and the butter will brown in 4-5 minutes. You will notice the butter becoming tan and then brown.
3. Remove butter from heat, place in a heat-resistant bowl, and let cool for 8-10 minutes. DO NOT let the butter cool in the pan, as it may burn. Transfer it to a small bowl.

Here are a few variations you can do when making this cast iron cookie!

Switch the chocolate! Instead of milk chocolate chips and semi-sweet chunks, add white chocolate, butterscotch chips, Bailey’s Irish cream chips, M&M’s, or other chocolate substitutes. Large chunks may be better for topping, while smaller chips work better in the batter.

Add nuts! If you’re not allergic, add chopped walnuts, pecans, or macadamia nuts to your cookies! You can either fold them into the batter or top your cookie with them.

Drizzle hot fudge or chocolate syrup! Is it a special occasion? Are you wanting a richer dessert? Drizzle hot fudge or chocolate syrup on the whole cookie or individual slices. You can also add whipped cream!

So, how’d your cookie turn out? We hope you enjoy your cast iron cookie! Check out more great recipes below!

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