Brown Butter Chocolate Chip Skillet Cookie Recipe
This Brown Butter Chocolate Chip Skillet Cookie is a delightful twist on the classic cookie, featuring rich, nutty brown butter and gooey semi-sweet chocolate chips. Baked in a cast-iron skillet, it offers a warm, chewy texture with slightly crisp edges, perfect for sharing or enjoying solo with a scoop of vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Butter Mixture
- 1/2 cup unsalted butter (1 stick)
Wet Ingredients
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter. Continue cooking while stirring frequently until the butter turns golden brown and gives off a nutty aroma, about 5–7 minutes. Be careful to not burn the butter. Remove from heat and let it cool slightly for a few minutes.
- Mix the Cookie Dough: In a large bowl, combine the brown sugar, granulated sugar, and the browned butter. Mix well until fully incorporated. Stir in the egg and vanilla extract until smooth. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the semi-sweet chocolate chips.
- Bake the Cookie: Preheat your oven to 350°F (175°C). Grease a 10-inch cast-iron skillet or oven-safe skillet with butter or cooking spray. Pour the cookie dough into the skillet and spread it evenly. Bake in the oven for 20–25 minutes until the edges are golden brown and the center is set but still slightly soft.
- Serve: Let the skillet cookie cool for about 10 minutes before serving. Slice into wedges or scoop directly from the skillet. For an indulgent treat, top with vanilla ice cream or whipped cream if desired.
Notes
- Ensure the butter is browned but not burnt to avoid a bitter taste.
- Use a cast-iron skillet or any oven-safe skillet for best results.
- For gooier centers, reduce bake time slightly; for firmer cookies, bake a few minutes longer.
- This cookie is best served warm and fresh but can be stored in an airtight container for up to 3 days.
- Adding a pinch of cinnamon or espresso powder can enhance the flavor profile.
Keywords: brown butter cookie, skillet cookie, chocolate chip cookie, cast iron cookie, easy dessert, warm cookie
