I’ve been baking with C&H® Sugar since I was a little girl, side by side with my momma in the kitchen. I know this because she actually used to sing the jingle from a C&H® commercial as she brought the sugar package out of the pantry. It’s such a silly thing to remember, but it’s totally tied to my earliest baking memories! My affinity for the brand has continued throughout my baking career, so you can imagine how thrilled I was when they asked me to create a dessert recipe with their Dark Brown Sugar.
The quality of C&H® Sugar is top notch and I love that both their Light and Dark Brown Sugar come in a convenient Zipper Bag for better preservation. The Zipper Bag locks in moisture more effectively, which keeps the brown sugar extra fresh and flavorful. That way you’ll get the best results every time you reach for it!
I couldn’t stop thinking about how delicious C&H® Dark Brown Sugar would be in a cookie recipe, which led me to make the coziest one of all: a brown butter chocolate chip skillet cookie. In other words, a thick, massive chocolate chip cookie with the most gooey texture, delicious nutty caramel notes from the brown butter, and extra depth and complexity from the Dark Brown Sugar. I’m normally a Light Brown Sugar girlie, but for this skillet cookie, C&H® Dark Brown Sugar has a deep, rich molasses flavor that adds such a beautiful, rustic flavor. It takes the cozy factor of this recipe to the next level.
This chocolate chip skillet cookie has two special elements that make it next level: brown butter and Dark Brown Sugar. As opposed to using regular melted butter in this recipe, taking the time to brown the butter will enhance the flavor and texture of the cookie, adding notes of toffee and caramel. The Dark Brown Sugar amplifies the flavor even more, contributing a deliciously deep molasses flavor that rounds out the entire dessert. It also contains extra moisture, so the texture ends up soft and gooey while warm, then easily sliceable at room temperature. It is chef’s kiss, and I am completely in love.
One of the best things about this recipe is how easy it is to make. After you brown the butter, it comes together in just a few minutes by hand.
This brown butter chocolate chip skillet cookie is best enjoyed warm from the oven with a few scoops of vanilla ice cream on top. If you have any leftovers, it’s easy to slice this cookie up at room temperature and enjoy it like that, or pop some in the microwave and gently reheat it for about 15 seconds before topping with ice cream. That’s always a good encore.
Brown Butter Chocolate Chip Skillet Cookie
Ingredients
- 1 Cup (226g) unsalted butter
- 1 Cup (200g) C&H® Dark Brown Sugar
- 1/2 Cup (100g) C&H® Granulated Sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp pure vanilla extract
- 2 Cups + 2 Tbsp (278g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 Cups (270g) semi-sweet chocolate chips, plus more for topping
Instructions
- Preheat the oven to 325ºF/163ºC.
- Brown the butter: add the butter into a large frying pan and cook over medium heat until the butter melts, stirring occasionally. Once it begins to simmer, continue cooking for another 2-3 minutes while stirring constantly. The melted butter will start to foam on top, then will turn light brown in color and smell deliciously nutty. Remove from heat at this point and transfer to a glass container to cool slightly (about 5-10 minutes).
- Add the C&H® Dark Brown Sugar and Granulated Sugar into a large mixing bowl, then pour the brown butter on top. Whisk until well blended.
- Add the egg, egg yolk, and vanilla and whisk until smooth and combined.
- Add the flour, baking soda, and salt. Fold into the wet ingredients until a uniform dough forms, then fold in the chocolate chips.
- Press the cookie dough into a 10’’ cast iron skillet (or another regular, oven-safe skillet) and bake for 28-32 minutes, until it looks barely golden. It’s important not to over-bake it, since it will continue to cook in the hot skillet after you take it out of the oven.
- Allow to cool in the skillet for at least 20-30 minutes before cutting. Slice into pieces and serve warm with a scoop of vanilla ice cream, if desired.
Notes
- The brown butter can be made ahead and stored in an airtight container in the refrigerator for up to 2 weeks. When you’re ready to use it, microwave in 15-30 second increments until it’s liquid again and slightly above room temperature.
- The cookie dough can be made ahead and stored in the refrigerator for 1-2 days or frozen for 2-3 months before baking according to the recipe instructions.
Disclaimer: I was compensated by C&H® Sugar for my work of creating this project, styling, filming, photographing, and writing about their products. As always, all opinions are honest and my own. Thank you for supporting brands that support Sugar & Sparrow.
This is SO good and so easy with one bowl and one pan to clean. I made the exact recipe the first time and loved it – definitely the toffee flavor promised. Second time I didn’t have time to brown the butter and replaced 1/2c flour with 1/2c oats and it was also wonderful. I’ll make this many more times for sure!
Yay, Chelsea! I’m so glad this was a hit and you love it as much as I do! I’m gonna have to try it with oats next time, that sounds delicious.