chocolate chip skillet brownie cookie a la mode

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.

chocolate chip skillet brownie cookie top view

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.

chocolate chip bookie slice

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. 

chocolate chip skillet brownie cookie sliced

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.

chocolate chip skillet brownie cookie

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)

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

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)

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

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  1. This reminds me of the pizookie that the restaurant chain BJ's serves. It was so good, and we often ate at BJ's with my high school golf team, so good memories!

  2. Thank you so much for sharing these with us!! Even after travelling 3000 miles they were still delicious 🙂 Perfect when paired with vanilla ice cream.

  3. Love the brookie because it is the best of both worlds! The Fields skillet was so light compared to the traditional cast iron and the non-stick coat makes it convenient for cooking/cleaning. Will definitely add it to my car camping pack.