Cast Iron

Brown Butter Ginger Chocolate Chip Skillet Cookie

November 30, 2015
4 Ratings
Photo by Mark Weinberg
  • Serves 8 people, approximately
Author Notes

This is the quickest recipe you will ever find, it's literally a dump everything in and stir, which is always a good thing on my book. If you've never tried something with ginger and chocolate before, then you are missing out—the flavors go together like a dream and this case is no exception. The result is a cookie that is crispy and yet chewy in the middle, with a gingery background that is addictive. Plus, it’s a one pot wonder and who doesn't like that? —Laura Biscaro

Test Kitchen Notes

I was skeptical of this recipe at first(don't judge me!)- it had ginger but no vanilla extract? However, the ginger added unexpected warmth and a spicy kick, you nearly forget about the choc chips. Yes, the brown sugar did not disappoint on delivering a chewy texture, and along with the browned butter's nutty aroma and flavour, this recipe creates the best chewy giant sized cookie perfect for the holidays. —Janey

What You'll Need
  • 200 grams (1 cup or 2 sticks) butter, unsalted
  • 215 grams (1 cup, packed) brown sugar
  • 90 grams (1/2 cup) granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 egg, plus 1 egg yolk
  • 240 grams (2 cups) all-purpose flour
  • 1 teaspoon bicarbonate of soda
  • 150 grams (5 ounces) bittersweet chocolate, chopped
  1. Preheat your oven to 375° F (190° C) and grease very well a 20-centimeter (8-inch) cake pan, or just use a similarly-sized cast iron skillet. Melt your butter in a pan that is large enough to hold the rest of the ingredients, on a very low heat, until it becomes brown and fragrant (it’ll be a very nutty aroma), stirring it occasionally, should take about 7 minutes or so.
  2. Into that same pan, add both sugars, salt, and ground ginger and mix well with a wooden spoon. Remove the mixture from the flame and allow to cool to room temperature (otherwise your egg will cook once added!). Add the egg and egg yolk, mixing until combined. Then add your flour, bicarbonate of soda and mix until just incorporated, then add the chopped chocolate and fold it in.
  3. Dump the cookie dough into your prepared pan or skillet, flattening it with the spoon or your hands until even. Bake it for around 18 to 20 minutes, or until cooked through. Cut it while it’s still hot, and let it cool for a few minutes before serving.

See what other Food52ers are saying.

  • Joy Plummer
    Joy Plummer
  • Lindsey O
    Lindsey O
  • Laura Biscaro
    Laura Biscaro
  • ghainskom

5 Reviews

Joy P. June 16, 2017
I liked this a lot. One thing: I baked it in an 8" cake pan, and it could've used a 10" for sure. I like ginger, but I think next time, I'll use cinnamon instead of the ginger. I just prefer that flavor combination. But it's a solidly good, quick dessert!
ghainskom March 26, 2016
Definitely cut while still hot! Made this for my 8 and 4 yo who had friends over after school, and it was a hit.
Laura B. March 27, 2016
Yeeees!! And put some ice cream on top, please ;) hehe Very very glad you and the kids liked it!
Lindsey O. January 9, 2016
The cookie in the picture clearly has cocoa powder in the cookie, but there is none listed in the recipe. When I made this cookie it was too oily as written, so I added 1/2 cup of cocoa powder to make the cookie dough seem more normal.
Laura B. January 9, 2016
Hey Lindsay! There really isn't cocoa powder in the recipe, the dark colour comes from the brown sugar. If the dough seems too oily, you could try either adding a little less butter, or a bit more flour next time, until you reach the consistency of a normal cookie dough, nothing too especial. The cocoa powder was a good idea, though ;)