Brown Butter Chocolate Chip Cookie Skillet Recipe
Introduction
This brown butter cookie skillet is a delightful twist on a classic chocolate chip cookie. With rich, nutty browned butter and melty chocolate chips baked in a cast-iron skillet, it’s perfect for sharing warm and gooey right out of the oven.
Ingredients
- 1 cup unsalted butter (2 sticks)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips (semi-sweet or milk chocolate)
- Optional toppings: Ice cream, whipped cream, or sea salt
Instructions
- Step 1: In a medium saucepan over medium heat, melt the butter. Continue cooking and stirring frequently until the butter turns golden brown and gives off a nutty aroma, about 5 to 7 minutes. Be careful not to burn it, then remove from heat and let it cool slightly.
- Step 2: In a large bowl, combine the brown sugar and granulated sugar. Pour the browned butter over the sugars and mix until fully combined.
- Step 3: Add the eggs one at a time to the sugar mixture, mixing well after each addition. Stir in the vanilla extract.
- Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 5: Gently fold in the chocolate chips.
- Step 6: Preheat your oven to 350°F (175°C). Grease a 10-inch cast-iron skillet or any oven-safe skillet.
- Step 7: Spread the cookie dough evenly in the prepared skillet. Bake for 20 to 25 minutes, until the edges are golden and the center is set but still soft.
- Step 8: Remove the skillet from the oven and allow to cool for a few minutes. Serve warm, topped with ice cream, whipped cream, or a sprinkle of sea salt if desired.
Tips & Variations
- For extra texture, try adding chopped nuts like pecans or walnuts to the dough along with the chocolate chips.
- If you don’t have a cast-iron skillet, use any oven-safe pan, but adjust baking time if needed for even cooking.
- Make sure to cool the browned butter slightly before mixing to prevent cooking the eggs prematurely.
- For a richer flavor, use dark brown sugar instead of light brown sugar.
Storage
Store leftover cookie skillet covered at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving to restore its gooey texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular melted butter instead of browned butter?
Yes, but browning the butter adds a deeper, nutty flavor that really enhances the cookie. Regular melted butter will still work but with a milder taste.
Can I make this recipe without a skillet?
Absolutely. You can use a baking dish or pan, but baking times might vary slightly. Just watch for golden edges and a set center.
Print
Brown Butter Chocolate Chip Cookie Skillet Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
This Brown Butter Cookie Skillet recipe combines the rich, nutty flavor of browned butter with a classic chocolate chip cookie, baked to perfection in a cast-iron skillet. Perfect for sharing warm with optional toppings like ice cream, whipped cream, or sea salt, this dessert is indulgent and comforting with a crisp edge and chewy center.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (2 sticks)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips (semi-sweet or milk chocolate)
Optional Toppings
- Ice cream
- Whipped cream
- Sea salt
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter turns golden brown and emits a nutty aroma, about 5-7 minutes. Be careful not to burn it. Remove from heat and allow to cool slightly.
- Prepare the Cookie Dough: In a large mixing bowl, combine the brown sugar and granulated sugar. Pour the slightly cooled brown butter over the sugars and mix until fully combined. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Fold in the chocolate chips gently.
- Bake the Cookie: Preheat your oven to 350°F (175°C). Grease a 10-inch cast-iron or other oven-safe skillet. Spread the cookie dough evenly in the skillet. Bake for 20-25 minutes until the edges are golden and the center is set but remains soft.
- Serve: Remove the skillet from the oven and let the cookie cool for a few minutes. Serve warm topped with optional ice cream, whipped cream, or a sprinkle of sea salt for added flavor.
Notes
- Watch the butter carefully during browning to prevent burning, which can impart a bitter taste.
- Do not overmix the dough once the flour is added; overmixing can make the cookie tough.
- The cookie will continue to cook slightly in the skillet after removal from the oven, so avoid overbaking.
- Use a cast-iron skillet for best heat distribution and rustic presentation.
- Optional toppings like ice cream or sea salt enhance the flavor but are not necessary.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Brown Butter Cookie, Skillet Cookie, Chocolate Chip Cookie, Cast Iron Dessert, Brown Butter Dessert
