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Irresistible Brown Butter Chocolate Chip Skillet Cookie

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A quick and easy skillet cookie featuring nutty brown butter and gooey chocolate chips, perfect for cozy nights and last-minute sweet cravings.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned
  • 1 cup (200g) brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (130g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place 1/2 cup (115g) unsalted butter in a small saucepan over medium heat. Stir frequently as the butter melts, foams, and then turns golden with an aromatic nutty scent, about 5-7 minutes. Remove from heat just as the solids start to brown and transfer to a heatproof bowl to cool slightly.
  2. Mix sugars and egg: In a large bowl, combine 1 cup (200g) brown sugar and 1/4 cup (50g) granulated sugar. Add the slightly cooled browned butter and stir well. Add 1 large egg and 1 teaspoon vanilla extract. Beat until smooth and glossy, about 1-2 minutes.
  3. Combine dry ingredients: In a separate bowl, whisk together 1 1/4 cups (160g) all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
  4. Add chocolate chips: Fold in 3/4 cup (130g) semi-sweet chocolate chips evenly throughout the dough.
  5. Prepare skillet: Lightly grease an 8 to 10-inch cast iron skillet with butter or nonstick spray. Spread the dough evenly in the skillet, pressing down slightly but not compacting too much.
  6. Bake: Preheat oven to 350°F (175°C). Bake the cookie for 20-25 minutes, checking at 20 minutes. The edges should be golden and set, while the center remains soft and slightly underbaked.
  7. Cool and serve: Allow the cookie to cool in the skillet for 10-15 minutes before slicing. Serve warm with vanilla ice cream or cold milk.

Notes

Brown the butter carefully to avoid burning; stir constantly and use medium heat. Do not overmix the dough to keep the cookie tender. If edges brown too fast, cover loosely with foil halfway through baking. For a twist, sprinkle flaky sea salt on top before serving. Can substitute all-purpose flour with almond flour for gluten-free, and use coconut oil and flaxseed egg for vegan version.

Nutrition

Keywords: brown butter, chocolate chip, skillet cookie, easy dessert, homemade treat, quick cookie, cast iron skillet

Find it online: https://twirltaste.com/irresistible-brown-butter-chocolate-chip-skillet-cookie-recipe-for-the-best-homemade-treat/