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Brown Butter Chocolate Chip Cookie Skillet

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This easy brown butter chocolate chip cookie skillet delivers gooey, chewy, and crisp perfection in every bite. The nutty brown butter and melty chocolate make it a showstopping dessert that’s quick to prepare and perfect for sharing.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter
  • 3/4 cup (150g) brown sugar (dark or light)
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (170g) chocolate chips (semi-sweet, dark, or milk)
  • Flaky sea salt, for topping (optional)
  • Vanilla ice cream, for serving (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Optionally, place your cast iron skillet in the oven to warm up for crispier edges.
  2. Brown the butter: Add 1/2 cup unsalted butter to a medium saucepan over medium heat. Stir continuously as it melts, foams, and sizzles. When brown specks form and it smells nutty (about 5–7 minutes), remove from heat and pour into a mixing bowl to cool slightly.
  3. To the browned butter, add brown sugar and granulated sugar. Whisk until combined and glossy.
  4. Add the egg and vanilla extract. Whisk until smooth and lighter in color.
  5. In a separate bowl, whisk together flour, baking soda, and salt.
  6. Add the dry ingredients to the wet ingredients. Mix with a spatula or wooden spoon until just combined. Do not overmix.
  7. Fold in chocolate chips, reserving a handful to press on top if desired. Add any optional mix-ins now.
  8. If your skillet was preheating, carefully remove it and lightly grease with butter or oil. Press the cookie dough evenly into the pan and dot with extra chocolate chips.
  9. Bake for 18–22 minutes, until edges are golden and the center is just set but still soft. For gooier cookies, bake less; for firmer, bake longer.
  10. Let cool for 5–10 minutes so the cookie sets up a bit.
  11. Sprinkle with flaky sea salt and serve warm, straight from the skillet. Top with vanilla ice cream if desired.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free chocolate. Do not overbake for a gooey center. Preheating the skillet gives crispier edges. Add nuts, berries, or swirl in peanut butter for variations. Store leftovers covered at room temperature for 2 days, or refrigerate up to 5 days. Freeze for up to 2 months.

Nutrition

Keywords: brown butter, chocolate chip, cookie skillet, skillet cookie, easy dessert, gooey cookie, cast iron, family dessert, quick dessert, chocolate chip cookie

Find it online: https://magnetmeal.com/brown-butter-chocolate-chip-cookie-skillet-recipe-easy-gooey-dessert/