Chocolate Chip Cookie Skillet|This Is Why I’m Full
We didn’t get pictures of this Chocolate Chip Cookie Skillet. We ate it right when it got out of the oven. Well we did wait until the ice cream melted but after that it was off to the races and I won. We are for sure going to make this one again!
I haven’t had BJ’s since I moved to Chico a couple of years ago and I really miss their Pizookie and I finally found a copycat recipe and it’s amazing! I hope you like this as much as the Hubby and I did!
Let us know what you think of this Brown Butter Chocolate Chip Cookie Skillet and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
- 1 3/4 cup All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 14 tbsp unsalted butter divided
- 1/3 cup Sugar
- 1/2 cup dark brown sugar packed
- 2 tsp Vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 cup chocolate chips
- Ice cream for serving
- Preheat oven to 375 degrees.
- Lightly coat 2 5-inch cast iron skillets with nonstick spray.
- In a large bowl, combine flour, baking soda and salt; set aside.
- Melt 10 tablespoons butter in a medium saucepan over medium heat.
- Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes.
- Remove from heat; strain through cheesecloth or fine sieve.
- Stir in remaining 4 tablespoons butter until completely melted.
- Whisk in sugars and vanilla until well combined. Whisk in egg and egg yolk until well combined.
- Add flour mixture, beating just until incorporated.
- Gently fold in chocolate chips.
- Divide mixture into the prepared skillets.
- Place into oven and bake until edges are golden brown but center is still moist, about 12-15 minutes.
- Serve immediately, topped with ice cream, if desired.