Chocolate Chip Skillet Brookie (Brownie Cookie)

I first saw a “brookie” (brownie cookie) on Pinterest and thought this would be amazing to make. However I had baked it multiple times without success – either the brownie part was underbaked or the cookie was overbaked. When I tried to half bake them separately, did didn’t combine and fell apart when I cut them.

I’m happy I’ve finally made a chocolate chip “brookie” (brownie cookie) successfully! This post is in collaboration with Field Company‘s cast iron skillets, which baked my brookie perfectly.

I generally prefer crispy cookies, but everyone in my life prefers the soft cookies. The only soft cookies I like are the cookies in skillet. I’ve ordered cookie skillets in restaurants so many times that I can’t believe I’ve never tried baking it at home before.

I love the Field’s cast iron skillets since they’re lighter than the usual cast iron (which as a petite person, matters a lot!). They’re also nonstick with a smooth surface – while B likes the “grill marks” on cast irons with ridges, the smooth surface is better for baking. 

This is the No 8, which is 10 1/4 inches. It’s a perfect all around size if you’re going to have one pan. In the future when we have a big kitchen with space, I’d love to have separate cast irons for baking and cooking since you’re not supposed to wash with soap.

Recipe adapted from Cafe Delites. I wanted a thick brookie, so I doubled the original recipe, reduced the sugar, and made some adjustments to the ingredients. I love hoe rich and fudgey the brownie portion is. This amount was perfect for our 10 1/4 inch Fields skillet, and everything was quickly eaten. Enjoy this twist on a classic!

Chocolate Chip Skillet Brookie (Brownie Cookie)

Ingredients
BROWNIE
2/3 cup butter, melted
1/2 cup sugar
2/3 cup unsweetened cocoa powder
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 tablespoons milk
1 teaspoon salt
1/2 cup all-purpose flour

CHOCOLATE CHIP COOKIE
1/2 cup butter, softened
1/2 cup sugar
2 large egg
2 teaspoons pure vanilla extract
-1 tablespoon milk
1 1/3 cup all-purpose flour
1/4 teaspoon baking soda
Pinch salt
2/3 cup dark chocolate chips (I use Taza chocolate)

Directions
Heat the oven to 350°F. Lightly grease an 10-inch cast iron skillet or round baking pan with non-stick spray

BROWNIE
In a bowl, whisk the butter and sugars until the sugar has dissolved. Add the cocoa powder, egg, vanilla, and milk, beating until well incorporated. Stir in the flour and salt (do not overmix). The batter will be thick. Set aside.
 
CHOCOLATE CHIP COOKIE
In a separate bowl, beat the butter and sugars together until light and fluffy. Add the egg, vanilla extract, and milk beating until smooth. Mix in the flour, baking soda and salt until just combined. Fold in half of the chocolate chips.

ASSEMBLY 
Pour the brownie batter into the skillet and spread out evenly with a spatula  Scoop the cookie dough on top of the brownie batter, keeping the layers separate (it will swirl when baked). Top with the remaining chocolate chips. Bake for 45-50 minutes, until the cookie part is golden brown. Do not over bake – this is a soft cookie. Allow to cool in the pan for about 10 minutes and serve hot with ice cream. Enjoy!