Chocolate Chip Brookie

Another skillet cookie you say? You might roll your eyes now, but this Chocolate Chip Skillet Brookie will win you over fast. A dense brownie layer topped with a golden chocolate chip cookie makes this dessert hard to resist.

Baked and served straight from the pan, it is gooey in the middle with crisp edges around the sides. This is the kind of skillet dessert that people keep coming back to, even when they swear they are full.

What Makes This Recipe So Good

This Chocolate Chip Brookie works because it gives you a reliable parts of two desserts without overcomplicating the process. The brownie layer bakes up rich and fudgy while the cookie layer stays soft and chewy, creating clear contrast instead of blending into one dense bake. If you don't feel like mixing up two separate batters and just want a fast treat for one, try making our huge chocolate chip cookie.

What sets this skillet brookie apart is how reliable and flexible it is. The timing is balanced so neither layer overbakes, making this a chocolate chip skillet brookie that stays gooey in the center with crisp edges around the sides.

What Goes Into Chocolate Chip Brookie

This Chocolate Chip Brookie uses two simple batters that come together in one skillet, giving you a rich brownie base and a soft cookie topping without extra steps or fancy ingredients.

• Butter: Used in both the brownie batter and cookie dough, butter adds richness and helps create a fudgy base with a soft, chewy cookie layer on top.
• Brown Sugar: Brown sugar brings moisture and depth to both layers, keeping the brownie dense and the cookie tender instead of dry or crumbly.
• Unsweetened Cocoa Powder: This is what gives the brownie layer its deep chocolate flavor without making it overly sweet, creating balance against the cookie topping.
• Dark Chocolate Chips: Semi-sweet chocolate chips melt slightly as the skillet brookie bakes, adding pockets of chocolate that tie the brownie and cookie layers together beautifully.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

1. Preheat and Prepare: Heat the oven to 175°C | 350°F. Lightly grease a 9-inch cast iron skillet or round baking pan, line the base with parchment paper, and set aside.

1. Mix the Brownie Base: In a medium bowl, whisk the melted butter with both sugars until glossy and mostly dissolved, then whisk in the cocoa powder until smooth.

1. Finish the Brownie Batter: Beat in the egg and vanilla until fully incorporated, then fold in the flour and salt until the batter is thick, smooth, and lump-free.

1. Cream the Cookie Dough: In a separate bowl, beat the softened butter with both sugars until light and fluffy, creating a pale and creamy mixture.

1. Build the Dough: Add the egg and vanilla and mix until smooth, then fold in the flour, baking soda, and salt to form a soft dough.

1. Add the Chocolate Chips: Fold half of the chocolate chips through the cookie dough, reserving the remaining chips for topping later.

1. Assemble the Brookie: Spread the brownie batter evenly into the prepared skillet, scoop the cookie dough over the top, and gently spread it out.

1. Bake and Rest: Sprinkle with the remaining chocolate chips and bake for 30 to 35 minutes until golden on top, then rest for 10 minutes before serving.

This Chocolate Chip Skillet Brookie is rich and indulgent, so simple pairings work best. Homemade Blueberry Sauce brings a pop of freshness that cuts through the chocolate. For a cozy drink pairing Nutella Hot Chocolate turns this skillet dessert into an extra-special treat, good for serving warm straight from the pan.

Kitchen tip

• Do not overbake the Chocolate Chip Brookie. The center should still look slightly soft when you pull it from the oven, as it will continue to set while resting and stay fudgy instead of dry.
• Let the brookie rest in the skillet for about 10 minutes before serving. This helps the layers set just enough while keeping the center warm and gooey.
• If the cookie layer starts browning too quickly, loosely cover the skillet with foil for the last few minutes of baking to prevent it from overcoloring.

Recipe FAQ's

The edges should be set and lightly golden while the center still looks slightly soft. A toothpick inserted into the middle should come out with moist crumbs, not wet batter.

Overbaking is usually the reason. Pull it from the oven as soon as the edges are set and the center remains soft so it stays fudgy and chewy.

This usually happens if the butter was too soft or melted. Use room-temperature butter for the cookie dough so it holds its shape while baking.

Watch us make this Chocolate Chip Skillet Brookie right here!

What you need

• 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 egg large
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1/4 cup all-purpose flour or plain flour
• 1/4 cup butter softened
• 1/4 cup light brown sugar
• 1/4 cup granulated sugar or natural granulated sweetener
• 2/3 cup all-purpose flour or plain four
• 1 pinch baking soda
• 1 pinch salt
• 1/3 cup dark semi-sweet chocolate chips divided, we use Lily's Baking Chips

Method

1. 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
2. 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.
3. 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.
4. 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.
5. 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.
6. Allow to cool in the pan for about 10 minutes and serve hot.