Big Green Egg Skillet Chocolate Chip Cookie Brownie

What is better than a cookie? A cookie cooked on the Big Green Egg in a skillet! Yes, it is delicious!



  • 1 lb (0.5 kg) unsalted butter 
  • 1 cup (240 ml) granulated sugar 
  • 2 1/2 cups (600 ml) light brown sugar 
  • tsp. vanilla extract 
  • large eggs 
  • 3 cups (720 ml) all-purpose flour 
  • 1/2 teaspoons (2.5 ml) baking soda 
  • 1/2 teaspoons (2.5 ml) salt 
  • 1 1/2 cups (360 ml) white chocolate chips 
  • 1 1/2 cups (360 ml) semi-sweet chocolate chips 



The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Skillet - Cast Iron

Perfect for searing, braising, baking, sauting or roasting this Cast Iron Skillet will delight you w...

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Step 1

Set the EGG for indirect cooking with the convEGGtor at 325°F/162°C.

Step 2

Place the cast iron skillet in the EGG and melt the butter. Remove the skillet from the EGG and place on a non-heated surface.

Step 3

Add the sugar and light brown sugar to the melted butter and stir until it is uniform. There might be a little extra butter around the edges – but that’s okay. Let the mixture cool until it is at room temperature.

Step 4

Once the mixture in the cast iron has cooled to room temperature, add the eggs and vanilla extract (the butter/sugar mixture has to cool prior to adding the egg or the egg will cook); mix thoroughly.

Step 5

Mix the flour, baking soda and salt together, and then begin blending this into the wet ingredients in the skillet. Once this is a uniform mix, add the chocolate chips and stir to blend well.

Step 6

Bake on the EGG for 30-40 minutes or until golden brown and a toothpick comes out of the middle clean. Let set and cool for 10 minutes, then cut and serve warm either alone, or with vanilla ice cream.

Step 7

Yields 15-25 servings if made in the Big Green Egg 14 inch (35 cm) skillet.

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