Deep Dish Chocolate Chip Skillet Brookie!
Another skillet cookie you say? Well, you won’t be complaining later. This Chocolate Chip Skillet Brookie is the best one of them all!
Finally. The post that nearly didn’t make it is here. Why? Because for some absurd reason I wasn’t happy with the photos. I made this skillet cookie *slash* brownie *slash* brookie (whatever it’s called) and photographed it 4 more times before throwing in the towel and going with this shot. Guess which number this shoot was? The first. Don’t even.
Chocolate Chip Skillet Brookie
How exactly did this come about? It was one of those moments my brain was calling for a brownie. NO. A cookie. NO. A brownie. NO. A COOKIE. Instead of just ‘settling’ for one option (first world problems right here), I threw both into the skillet and prayed for a miracle.
Safe to say someone was on my side. Because it worked. All five times.
There’s no need to marble the cookie dough through the brownie batter. It kinda just sinks into the chocolatey abyss, waiting to be baked into swirls surrounded by the perfect flakey topped brownie. Top with your toppings of choice….or spoon directly out of the pan. It doesn’t need anything to make it better.
If you don’t own a cast iron skillet, you can bake this is a 9-inch round baking pan.
For more skillet cookies, try these!
Nutella Stuffed Deep Dish Cookie OR Apple Pie Deep Dish Skillet Cookie OR Peanut Butter Choc Chip Deep Dish Skillet Cookie (Low Fat)!
Watch us make this Chocolate Chip Skillet Brookie right here!
Chocolate Chip Skillet Brookie
Weight Watchers: 7SP per slice
Ingredients
Brownie Batter:
- 1/3 cup butter , melted
- 1/2 cup brown sugar
- 1/4 cup white sugar (or natural granulated sweetener to cut down on calories)
- 1/3 cup unsweetened cocoa powder
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour (or plain flour)
Cookie Dough:
- 1/4 cup butter , softened
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar (or natural granulated sweetener)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2/3 cup all-purpose flour (or plain four)
- 1/8 teaspoon baking soda
- Pinch salt
- 1/3 cup dark/semi-sweet chocolate chips , divided (I use Lily's Baking Chips)
Instructions
- Heat the oven to 175°C | 350°F. Lightly grease an 9-inch cast iron skillet or round baking pan with non-stick spray; line the base with parchment (or baking) paper; set aside
For The Brownie Batter:
- In a medium-sized bowl, whisk the butter and sugars together well until the sugar has dissolved. Add the cocoa powder, whisking until dissolved and smooth.
- Beat in the egg and vanilla until well incorporated (about a minute). Fold the flour and salt through until the better is smooth and thick. Set aside.
For The Cookie Dough:
- In a separate medium-sized bowl, beat the butter and sugars together until light and fluffy. Add the egg and vanilla, beating until smooth. Add in the flour, baking soda and salt, folding the dry ingredients through until a cookie dough forms. Fold in half of the chocolate chips; set aside.
Assemble:
- Pour the brownie batter into the skillet (or pan) and spread out evenly with a spatula (or the back of a metal spoon). Scoop the cookie dough into the brownie batter; sprinkle with the remaining chocolate chips; and bake for 30-35 minutes, or until the cookie is golden and the edges are set and pulling away from the sides of the pan. Do not over bake or it will be dry instead of moist and fudge-like.
- Allow to cool in the pan for about 10 minutes and serve hot.
Yumi says
May 2, 2018 atHi, planning to make this Sunday. Can I set it in a dish Saturday overnight and bake Sunday? Also how many minutes in 10 inch cast iron skillet?
Karina says
May 3, 2018 atYes, that sounds great! I would recommend leaving it in the fridge overnight. You will want to bake it for 30 minutes. Watching it periodically.
Jae says
March 29, 2018 atDo you know if you can prepare the brownie and cookie mixes in the cast iron, store in the fridge for a few hours, and then bake? Or do you think that would effect how it came out? I’m hoping to make this for my BF after his birthday dinner. Thanks!
Karina says
March 29, 2018 atYes, of course! Let me know how it turns out! Thanks so much for following along with me! Happy birthday to your BF!!
ana says
February 27, 2018 atwhat if you don’t have an iron skilett??
Karina says
February 27, 2018 atHi ANa. You can use a pie dish or round baking pan
Sam says
November 18, 2017 atCould you use a brownie batter thats already made (store bought) instead of making it yourself?
Karina says
November 18, 2017 atHi Sam. Yes that’s fine 🙂
Dana says
September 10, 2017 atWhat kind of syrup did you use on top of this Brookie?
Colette says
September 9, 2017 atDouble de receipe in a cast iron 10 1/2″ bake for 45 min. Total
Marguerite says
August 18, 2017 atI have a 10in iron skillet, would it be ok to double the recipe or would it be too much in my 10in? Looks delicious!!!!!!
Karina says
August 18, 2017 atHi Marguerite, that should be fine! It will be a thicker brookie, and may need 5-10 minutes extra baking time. Please let me know how you go!
Lindsey says
August 16, 2017 atThis looks SO nice will it work the same with gluten free flour and a bit of zantham gum do you know? Or do you know how I can adapt it to be gluten free? Thanks x
Melissa says
August 4, 2017 atIn the Instructions section, it mentions adding water to the brownie mixture, but in the ingredients section, there is no water mentioned. How much water do you add to the brownie mixture?
Julia says
June 15, 2017 atAWWWW! Dont’t care what you say, I thought the photos where BEAUTIFUL!!
hope you don’t mind me asking but if you use a camera what camera do you use….
ps. Love your website/blog <3 going to bake it for my class tomorrow..
Suha says
April 3, 2017 atWhat can i use instead of brown sugar? Ps, THE best cooking/baking website!
Katya says
July 26, 2016 atI have cooked it twice. Delicious! Best regards from Belarus!
Leslie says
July 5, 2016 atOh I want this so bad! I’m at home with a headache while everyone is enjoying the festivities. This looks so good!
Karina says
May 16, 2016 atHi Scarter! Yes that’s absolutely fine! You may need a larger skillet or pan, depending on the amounts your mixes make up once prepared 🙂
[email protected] says
May 14, 2016 atI absolutely adore skillet cookies, and this is for sure the best version I have seen yet. My two most favorite treats EVER!
Roxana says
May 14, 2016 atI need this in my life!
Karina says
May 14, 2016 atYes! Oh my god yes. It’s extremely addicting too!
LaDonna says
May 14, 2016 atAll I can say is, WOW! THAT LOOKS AMAZING. I have printed the recipe and am posting to Pinterest now. Can’t wait to bake this. And, BTW, who doesn’t have a cast iron skillet? I have 4 and love to use them with all my cooking/baking. Even though I haven’t baked it yet, I am rating it a 5 because I know it will taste delicious–it is chocolate after all!
Karina says
May 14, 2016 atHaha right?! I have 10 skillets! Every size I could find. I may have an addiction lol!
Sherry says
May 14, 2016 atThis looks amazing! I only have a 10 inch cast iron skillet. Would I need to shorten the baking time? Thank you!
Karina says
May 14, 2016 atHi Sherry. Yes, a shorter baking time, but I’m more worried about the thickness. I may come out very thin. Do you have a 9-inch cake pan or pie dish?