Brown butter chocolate chip skillet cookie is a delightful twist on the classic dessert we all know and love. The texture is rich and chewy, and the aroma of the browned butter wafting through your kitchen is simply irresistible. What makes this version stand out is the unique nuttiness that comes from browning the butter, akin to warm hugs on a chilly day. It’s a cookie that combines the best of both worlds, merging the comforting familiarity of chocolate chip cookies with the novelty of serving it straight from a skillet.
I first discovered this delightful treat during a gathering with friends. The moment I pulled it out of the oven, the golden crust and gooey chocolate chips drew us in like moths to a flame. It has since become my go-to dessert for cozy evenings or casual get-togethers. Imagine scooping warm, gooey cookie straight from the skillet, topped with rich chocolate buttercream and a sprinkle of sea salt. This easy, crowd-pleasing dessert is what dreams are made of!
Why You’ll Love This Recipe
- Simple & Quick: Takes just about 85 minutes from start to finish, and you’ll spend only a few minutes actively baking.
- Irresistible Flavor: The combination of brown butter and rich chocolate creates a depth of flavor that’s sublime.
- Eye-Catching Appeal: Serving it directly from the skillet makes for a fun presentation that adds a rustic charm.
- Flexible Serving: Perfect as a dessert for gatherings, a late-night snack, or even a sweet breakfast treat.
- Diet-Friendly Options: You can easily adapt it for gluten-free diets with the right flour substitute!
Ingredients You’ll Need
- 12 tablespoons (¾ cup) unsalted butter, cut into 1-tablespoon portions, divided: This rich fat is essential for that signature buttery flavor, with 9 tablespoons used for browning for added nutty notes.
- ¾ cup packed dark brown sugar: This sweetener adds depth and moisture, creating that chewy texture we love.
- ½ cup granulated sugar: Balances the richness of brown sugar, ensuring sweetness without overpowering.
- 1 tablespoon pure vanilla extract: Vanilla enhances the overall flavor, making it more aromatic.
- 1 teaspoon Morton kosher salt: A pinch of salt is crucial to elevate all the sweet flavors.
- 1 large egg: Provides structure and moisture, helping cookies hold their shape.
- 1 large egg yolk: Extra richness that contributes to a chewy center.
- 1¾ cup all-purpose flour: Creates the base for our cookie dough, giving it that perfect structure.
- ½ teaspoon baking soda: This leavening agent helps the cookie rise slightly.
- 3 ounces semisweet chocolate chips: Adds gooey, delightful pockets of chocolate.
- 3 ounces white chocolate baking bar, chopped: The white chocolate brings extra sweetness and creaminess.
- ½ teaspoon Maldon sea salt flakes: Added at the end, these flakes provide a delightful crunch and burst of saltiness.
- 1 cup unsalted butter, softened to room temperature: The base for our chocolate buttercream, ensuring creamy texture.
- 3¼ cup powdered sugar: Sweetens our frosting and gives it that smooth, spreadable consistency.
- ¾ cup unsweetened cocoa powder: Provides rich chocolate flavor for the buttercream.
- ¼ teaspoon espresso powder: Enhances the chocolate flavor, giving it a richer taste.
- 3 tablespoons heavy cream (or milk): Adds moisture and richness to the frosting.
- ¼ teaspoon Morton kosher salt: Balances the sweetness in the buttercream for a well-rounded flavor.
- 2 teaspoons pure vanilla extract: Again brings warmth and enhances the flavor of the frosting.
- Sprinkles, if desired: For a fun, decorative touch on top!
How to Make Brown Butter Chocolate Chip Skillet Cookie
- Preheat the Oven: Adjust your oven rack to the middle position and preheat the oven to 375°F. This ensures even baking.
- Brown the Butter: In a 12″ cast iron skillet, add 9 tablespoons of your butter. Heat over slightly less than medium heat and melt it gently. Stir constantly to avoid burning. After about 2-3 minutes, watch for small, foamy bubbles and nutty aromas to signal the butter is browned. Immediately transfer to a heatproof bowl and stir in the remaining 3 tablespoons of butter until melted. Let it cool slightly.
- Combine Ingredients: In your bowl with the browned butter, add the packed dark brown sugar, granulated sugar, vanilla extract, and kosher salt. Whisk until smooth, then incorporate the egg and yolk, whisking until the mixture is thick and shiny, about 1.5 minutes. Let it sit for 3 minutes, whisk, and repeat twice more.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda. Gradually fold this into the brown butter mixture until just combined, followed by the semisweet chocolate chips and chopped white chocolate.
- Transfer to Skillet: Lightly wipe out the warm skillet with a paper towel, removing any excess butter. Press the cookie dough into an even layer in the skillet. Sprinkle a few more chocolate chips and white chocolate chunks over the top, lightly pressing them in.
- Bake the Cookie: Place the skillet in your preheated oven and bake for 18-20 minutes, rotating halfway through. Look for golden edges, and remember the cookie will continue to firm up as it cools. After baking, transfer the skillet to a cooling rack.
- Prepare Chocolate Buttercream: In a stand mixer, beat the softened butter until creamy. Gradually mix in powdered sugar, cocoa powder, espresso powder, heavy cream, kosher salt, and vanilla extract. Blend on lower speed until combined, then increase to high for about a minute until fluffy. Adjust with more powdered sugar or cream as needed.
- Decorate: Once the skillet cookie has cooled thoroughly, use a pastry bag fitted with a star tip to pipe the chocolate buttercream around the edge of the cookie. If using sprinkles, add them right after piping for them to adhere.
Storing & Reheating
To store your brown butter chocolate chip skillet cookie, keep it covered at room temperature for about 2 days for optimal softness. You can refrigerate it in an airtight container for up to a week. For longer storage, wrap it tightly and freeze for up to 3 months. Reheat individual slices in the microwave for about 10-15 seconds to bring back that melty chocolate goodness. Just keep in mind that freezing may slightly alter the texture.
Chef’s Helpful Tips
- Ensure your butter doesn’t burn while browning; keep a close eye and stir frequently to achieve the perfect nutty aroma.
- Cooling the dough slightly before baking prevents spreading, allowing it to maintain its lovely thick shape.
- For an even richer flavor, try adding a splash of bourbon or rum to the cookie dough.
- If you find your cookie is too soft in the center after cooling, it may need longer in the oven next time; every oven is different!
- Don’t skip the Maldon sea salt; it cuts the sweetness and elevates the overall flavor of the dessert.
Brown butter chocolate chip skillet cookie really brings out the magic of classic homemade baking. This tasty dessert invites a sense of togetherness and indulgence, perfect for sharing. Whether you gather with friends or keep it all for yourself, the warmth of good cookies fresh from the skillet is a feel-good experience. I encourage you to try it, enjoy the process, and perhaps add your own twist. What flavor will you bring to your skillet cookie creation?
Recipe FAQs
Can I make this cookie in advance?
Absolutely! You can prepare the cookie dough up to a day ahead and store it in the fridge. Just be sure to allow it to come to room temperature before baking.
Can I use different types of chocolate?
Yes, feel free to experiment with your favorite types of chocolate. Milk chocolate or even dark chocolate can create a delightful twist on the traditional flavor.
How do I know when the cookie is done baking?
Look for a golden brown outer edge; the center should look slightly underbaked. It will firm up as it cools, yielding that lovely gooey texture.
What can I use instead of butter for the frosting?
If you’re looking for a dairy-free option, you can substitute unsalted butter with a plant-based butter or coconut cream, adjusting the consistency as needed with powdered sugar for thickness.
Print
Brown Butter Chocolate Chip Skillet Cookie
This Brown Butter Chocolate Chip Skillet Cookie is a delightful treat, combining a rich, nutty flavor with the perfect gooey texture. Made with premium chocolate and simple ingredients, it’s ideal for a quick dessert that’s sure to impress.
- Total Time: 2 hours 15 minutes
- Yield: 12 servings 1x
Ingredients
- 12 tablespoons (¾ cup) unsalted butter, cut into 1-tablespoon portions, divided
- ¾ cup packed dark brown sugar
- ½ cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1 teaspoon morton kosher salt
- 1 large egg
- 1 large egg yolk
- 1¾ cup all-purpose flour
- ½ teaspoon baking soda
- 3 ounces semisweet chocolate chips, plus a bit more for sprinkling over the top
- 3 ounces white chocolate baking bar, chopped, plus a bit more for sprinkling over the top
- ½ teaspoon maldon sea salt flakes
- 1 cup unsalted butter, softened to room temperature
- 3¼ cup powdered sugar
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon espresso powder
- 3 tablespoons heavy cream (or milk)
- ¼ teaspoon morton kosher salt
- 2 teaspoons pure vanilla extract
- sprinkles, if desired
Instructions
- Adjust the oven rack to the middle and preheat it to 375°F.
- In a 12" cast iron skillet, melt 9 tablespoons of unsalted butter over slightly less than medium heat until browned, stirring constantly to prevent burning.
- Once browned, transfer to a large heat-proof bowl, adding the remaining 3 tablespoons of butter to melt and combine.
- Whisk in the brown sugar, granulated sugar, vanilla extract, and kosher salt until smooth. Then incorporate the egg and egg yolk until well mixed; let rest for 3 minutes, whisking intermittently for a total of 3 cycles.
- In another bowl, combine flour and baking soda. Gradually stir this mixture into the butter mixture until just blended; fold in chocolate chips and white chocolate chunks.
- Lightly wipe the skillet with a paper towel and press the cookie dough into an even layer, adding extra chocolate chips and white chocolate on top.
- Bake in the oven for 18-20 minutes until golden brown, ensuring to rotate the skillet halfway through. Let cool on a rack before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Be careful while browning the butter; it can go from perfect to burnt quickly.
For the best results, allow the cookie to cool for at least 30 minutes if served warm, and completely if frosting with Chocolate Buttercream.
Feel free to add your favorite sprinkles for decoration.
- Prep Time: 50 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
