Brown Butter Chocolate Chip Skillet Cookie
A quick and easy skillet cookie recipe featuring browned butter for a rich, nutty flavor with crispy edges and a gooey center. Perfect for cozy nights and simple indulgence.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, browned
- 3/4 cup (150g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (120g) all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (135g) semisweet or dark chocolate chips
Instructions
- Brown the butter: Place 1/2 cup (113g) unsalted butter in a medium saucepan over medium heat. Stir occasionally as it melts, foams, and turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.
- Mix sugars and butter: In a large bowl, combine 3/4 cup (150g) brown sugar and 1/4 cup (50g) granulated sugar. Pour in the warm browned butter and whisk until smooth and glossy, about 1-2 minutes.
- Add egg and vanilla: Crack in 1 large room-temperature egg and add 1 teaspoon pure vanilla extract. Stir until combined and creamy.
- Combine dry ingredients: In a separate bowl, whisk together 1 cup (120g) all-purpose flour, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
- Incorporate dry into wet: Gradually fold the dry ingredients into the wet mixture with a spatula until no flour streaks remain. Avoid overmixing.
- Add chocolate chips: Fold in 3/4 cup (135g) chocolate chips evenly throughout the dough.
- Prepare skillet: Lightly grease an 8-inch cast iron skillet with butter or nonstick spray. Scrape the dough into the skillet and press evenly, leaving a slightly thicker center.
- Bake: Place skillet in a preheated oven at 350°F (175°C) and bake for 20-25 minutes until edges are golden and set, center slightly soft.
- Cool briefly: Remove from oven and let rest for 5-10 minutes to firm up.
- Serve: Slice and enjoy warm, optionally with vanilla ice cream or caramel sauce.
Notes
Brown the butter slowly to avoid burning; stir constantly and watch for a deep golden color and nutty aroma. Do not overmix the dough to keep the cookie tender. The cookie will look slightly underdone in the center when removed from the oven but will firm up as it cools. Use a well-seasoned cast iron skillet for best results. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1/8 of the skillet c
- Calories: 320
- Fat: 18
- Carbohydrates: 38
- Protein: 3
Keywords: brown butter, chocolate chip cookie, skillet cookie, easy dessert, quick cookie, homemade treat, cast iron skillet