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Brown Butter Chocolate Chip Skillet Cookie

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 mini skillets
Course: Dessert
Cuisine: American

Ingredients
  

Cookie Dough
  • 113 g ½ cup unsalted butter
  • 120 g ½ cup packed brown sugar
  • 50 g ¼ cup granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 tsp vanilla extract
  • ½ tsp fine sea salt
  • ½ tsp baking soda
  • 165 g 1¼ cups all-purpose flour
  • 70 g mini semi-sweet chocolate chips
  • 50 g semi-sweet chocolate chunks
For Serving
  • Your favorite ice cream

Equipment

  • 4 mini 4-inch cast iron skillets
  • Small sauce pan
  • Rubber spatulas
  • Whisk
  • Digital kitchen scale
  • Mixing bowls
  • Ice cream scoop

Method
 

Brown the Butter
  1. Add 113 g unsalted butter (½ cup) to a small saucepan over medium heat.
  2. Cook, stirring frequently, until the butter foams and the milk solids turn deep golden brown and smell nutty.
  3. Immediately transfer the browned butter to a mixing bowl.
  4. Allow the browned butter to cool for about 15 minutes. It can still be warm, but it should not be piping hot before adding the sugars.
Make the Cookie Dough
  1. Add 120 g brown sugar (½ cup packed) and 50 g granulated sugar (¼ cup) to the browned butter. Whisk until glossy and smooth.
  2. Add 1 large egg, 1 large egg yolk, and 2 tsp vanilla extract. Whisk until fully combined.
  3. Add ½ tsp fine sea salt and ½ tsp baking soda. Whisk briefly to combine.
  4. Add 165 g all-purpose flour (1¼ cups) and gently fold until only a few streaks of flour remain.
  5. Add 70 g mini semi-sweet chocolate chips and 50 g semi-sweet chocolate chunks. Fold just until incorporated, being careful not to overmix the dough.
  6. Reserve a small handful of chocolate for topping.
Assemble
  1. Preheat the oven to 350°F (175°C).
  2. Lightly grease four 4-inch cast iron skillets.
  3. Divide the dough evenly between the skillets.
  4. Press the dough into an even layer.
  5. Sprinkle the reserved chocolate over the tops.
Bake
  1. Bake for 14–18 minutes, depending on how gooey or baked-through you prefer your skillet cookies.
  2. The edges should be golden brown while the centers still look slightly underdone.
  3. Remove from the oven and allow the skillets to cool for 5–10 minutes.
  4. The cookies will continue to set as they cool.
Serve
  1. Serve warm with your favorite ice cream.

Notes

Brown Butter Shortcut

Brown butter adds an incredible depth of flavor, but these skillet cookies are still absolutely delicious without it.
Simply melt 93 g butter and use it in place of the browned butter. Continue with the recipe as written.

For a Larger Skillet

This recipe can also be baked in a 9 to 10-inch cast iron skillet instead of four mini skillets.
Press all of the dough into the greased skillet and bake at 350°F (175°C) for 20–25 minutes, or until the edges are golden brown and the center is just set.

Make Ahead

These skillet cookies are perfect for entertaining, dinner parties, or whenever you want dessert ready to go.
Prepare the dough, divide it between the skillets, cover tightly, and refrigerate for up to 24 hours before baking. When ready to serve, simply bake as directed and enjoy warm with ice cream.

Additional Notes

  • Do not overmix the dough once the flour is added.
  • The centers should still look slightly underbaked when removed from the oven.
  • For extra chocolate puddles, press additional chocolate chunks onto the tops immediately after baking.
  • The cookies will continue to set as they cool.