Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Brown Butter Chocolate Chip Skillet Cookie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 2 reviews

  • Author: Sara
  • Total Time: 1 hour 25 minutes
  • Yield: 12 servings

Description

This Brown Butter Chocolate Chip Skillet Cookie is a perfectly gooey, rich dessert made in a cast iron skillet, featuring nutty browned butter, a luscious blend of semisweet and white chocolate chunks, and optional chocolate buttercream frosting. It’s a crowd-pleaser that boasts a shiny, thick dough with a melt-in-your-mouth texture, finished with a sprinkle of sea salt flakes to balance the sweetness. Ideal for sharing, it yields 12 servings of warm, comforting cookie goodness with an impressive depth of flavor.

Ingredients

Browned Butter Cookie Dough

  • 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 extra for topping
  • 3 ounces white chocolate baking bar, chopped, plus extra for topping
  • ½ teaspoon Maldon sea salt flakes

Chocolate Buttercream Frosting (Optional)

  • 1 cup unsalted butter, softened to room temperature
  • 3¼ cups 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

  1. Preheat Oven: Adjust oven rack to the middle position and preheat oven to 375°F.
  2. Brown the Butter: Place a 12″ cast iron skillet over just below medium heat. Add 9 tablespoons of butter and gently melt it, stirring constantly with a stainless steel spoon. Watch for the butter to transition from large bubbles to smaller foamy bubbles with browned bits forming on the bottom. When the butter is fragrant and a deep golden brown, immediately remove from heat to prevent burning. Transfer browned butter to a large heat-proof bowl, scraping skillet, then stir the remaining 3 tablespoons of butter into the warm browned butter until melted and combined. Set skillet aside to cool without washing.
  3. Mix Sugars and Eggs: Whisk browned butter with dark brown sugar, granulated sugar, vanilla extract, and kosher salt until smooth. Whisk in the egg and egg yolk until incorporated. Let sit for 3 minutes, then whisk for 30 seconds. Repeat this resting and whisking process two more times to dissolve sugar fully, resulting in a thick, shiny mixture.
  4. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and baking soda. Gradually stir this flour mixture into the browned butter mixture until just combined, about 1 minute. Fold in semisweet chocolate chips and white chocolate chunks.
  5. Prepare Skillet and Dough: Use a paper towel to lightly wipe any excess butter from the still-warm skillet. Transfer the cookie dough to the skillet, pressing it evenly with a rubber spatula. Sprinkle additional chocolate chips and white chocolate chunks over the top, pressing them slightly into the dough.
  6. Bake Cookie: Bake in the preheated oven for 18-20 minutes, rotating the skillet halfway through (after 10 minutes), until the edges are golden and set but the center remains slightly soft. Remove skillet from oven and optionally sprinkle immediately with Maldon sea salt flakes. Allow to cool for at least 30 minutes if serving warm without frosting, or cool completely if decorating.
  7. Make Chocolate Buttercream (Optional): Using a stand mixer with a paddle attachment or hand mixer, cream softened butter on medium-high speed until light and fluffy (~2 minutes). Add powdered sugar, cocoa powder, espresso powder, heavy cream, kosher salt, and vanilla extract. Mix on low until just combined, then beat on high for 30 seconds. Scrape bowl and beat another 30 seconds on high. Adjust consistency with powdered sugar or cream as needed.
  8. Decorate Cookie: Once cookie has fully cooled, fill a pastry bag fitted with a large star tip with the chocolate buttercream. Pipe frosting around the cookie’s perimeter. Add sprinkles immediately if desired to ensure they stick to the buttercream.

Notes

  • Use a 12″ cast iron or heavy skillet to ensure even browning and heat retention.
  • Watch the butter carefully when browning to avoid burning; it can go from brown to burnt very quickly.
  • Resting and whisking the sugar and egg mixture multiple times dissolves sugar better and improves dough texture.
  • Do not overbake the cookie; it will firm up as it cools to maintain a gooey center.
  • Chocolate buttercream frosting is optional but adds decadent richness and a beautiful finish.
  • If you do not have espresso powder, omit it; it enhances chocolate flavor but is not essential.
  • Allow the cookie to cool completely before frosting to prevent melting the buttercream.
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/brown-butter-chocolate-chip-skillet-cookie-recipe/