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brown butter chocolate chip skillet cookie recipe
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Brown Butter Chocolate Chip Skillet Cookie

The ultimate chocolate chip skillet cookie made with rich brown butter and C&H® Dark Brown Sugar. Perfectly gooey, crisp on the edges, and amazing whether served warm with ice cream or sliced at room temperature.
Prep Time 15 minutes
Cook Time 40 minutes
Servings 12 slices

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

Make Ahead Tips:
  1. 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. 
  2. 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.