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Giant Brown Butter ((spiral)) Chocolate Chip Cookie

With a chewy center, crunchy exterior, and melty chocolate, it’s no wonder the chocolate chip cookie is one of the greatest treats in existence. We elevated this classic cookie to show-stopping dessert status by making a few tweaks. This time around, bake a chocolate chip cookie that’s bigger (and better) with just enough sweetness, all thanks to bittersweet chocolate! The addition of Step #7 creates a mesmerizing chocolate spiral that is absolutely ‘grammable and ready to show off at dinner parties. And subbing a glass of milk for a scoop of vanilla ice cream is an instant upgrade. Don’t we all deserve to make our childhood dreams of baking a cookie bigger than our heads come true!?

Ingredients \ makes one giant 10” cookie

  • 1 ½ cups all-purpose flour
  • ¾ tsp. kosher salt
  • ¾ tsp. baking soda
  • ¾ cup unsalted butter, divided
  • 1 cup dark brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 large egg yolks
  • 2 tsp. vanilla extract
  • 6 oz. bittersweet chocolate

The Process \ ~40 min


Preheat oven to 375° and set oven rack to middle position.


To ensure the giant cookie comes out in one piece, prepare your cast iron skillet. Set skillet on top of parchment and trace perimeter. Cut out resulting circle and lay at the bottom of your skillet.


In a small bowl, whisk together dry ingredients: flour, salt, baking soda. Set aside.


Now for the wet ingredients! Cook ½ cup of butter in a large pan over medium heat. Be sure to stir often with heat-proof utensil. Butter will bubble + froth then brown; this will take ~ 4 minutes. Pour melted butter into a large bowl and let cool for 1 minute. Stir in the remaining ¼ cup of butter into browned butter until it’s melted. This will cool the butter in preparation for incorporating the remaining ingredients.


Add dark brown and granulated sugar to butter, whisk together. Next, whisk in egg, egg yolks and vanilla until consistency is smooth. With a spatula, fold in prepared dry ingredients just until incorporated. Dough will be wet at first – as dry ingredients hydrate, the consistency will change and dough will come together.


Divide the dough in two and spoon half into prepared cast iron skillet. Press out to the edges using damp hands, creating an even layer of dough. Add 3 oz of chocolate to center of skillet and spread evenly, leave 1 inch of space around the edge of skillet. Top with remaining dough and spread again to edges of skillet. Then add remaining 3 oz of chocolate, sprinkling in a fashion that is care free and cool.


Place skillet in preheated oven and cook until chocolate has melted ~4 min. Remove from oven and swirl with butter knife. 🌀 Place back in oven and cook until edges are brown + toothpick comes out clean when inserted at cookies center, ~20 minutes total.


Let cool and either serve from skillet or flip out onto cooling rack + transfer to serving tray. Accompany with a scoop of vanilla ice cream for that perfect melty cookie and cold glass of milk contrast!