Brown Butter Chocolate Chip Skillet Cookie

This is the BEST brown butter chocolate chip skillet cookie! It’s crispy and firm around the edges, but soft and gooey in the center. Even better, it’s ready in only 30 minutes!

Love easy cookie recipes? Then you’ve got to try my fudge-stuffed cookie bars and my peanut butter chocolate skillet cookie!

the chef holding a white plate with a slice of this Brown Butter Chocolate Chip Skillet Cookie topped with a scoop of vanilla ice cream | chefsavvy.com

Why This Giant Cookie Is So Good

  • Similar to my skillet brownie, I mixed up the dough by hand (no stand mixer needed!) and cooked it directly in the cast iron pan!
  • The cookie turns out firm around the edges and gooey with melted chocolate in the center. The extra step of browning the butter makes these cookies AMAZING! You guys are going to LOVE this cookie!
  • This skillet cookie is perfect for sharing. Once cool cut into slices and serve. It’s wonderful served with a big scoop of ice cream and a glass of milk.
  • This big cookie can be made in under 30 minutes. It’s much easier to make than regular cookies because theres no rolling and multiple batches required. Just plop the dough in the pan (no need to grease either) and bake!
  • The melted butter adds extra chewiness and the extra step of browning adds a nice toffee flavor.
  • The brown sugar also adds tons of flavor to the cookie. You can use either dark or light brown sugar. Just make sure the sugar is soft and not dry and hardened. (This will make the cookie dry) I always make my own brown sugar to avoid this.

this Brown Butter Chocolate Chip Skillet Cookie sliced into wedges inside of a black cast iron skillet | chefsavvy.com

Ingredients

  • Unsalted butter (roughly two sticks total)
  • White granulated sugar
  • Brown sugar (light or dark)
  • An egg + an egg yolk
  • Pure vanilla extract
  • All-purpose flour
  • Salt
  • Baking soda
  • Cornstarch
  • Semisweet chocolate chips (dark and milk chocolate also works well)

this Brown Butter Chocolate Chip Skillet Cookie sliced into wedges inside of a black cast iron skillet and topped with vanilla ice cream | chefsavvy.com

How To Make It

  1. Start by adding 10 tablespoons of butter to a small saucepan over medium-high heat, and cook until butter is golden brown and bubbly. (Do this slowly so it doesn’t burn. If it does burn, then you’ll need to start over. This process takes about 5 minutes.)
  2. Add the remaining 4 tablespoons of butter to a large bowl, and cut into cubes. Then, add the melted butter to the cubed butter in the bowl, and stir until melted.
  3. Stir in both sugars, eggs, and vanilla extract until combined.
  4. In a separate medium bowl, combine the flour, salt, baking soda, and cornstarch.
  5. Fold in the dry ingredients to the wet ingredients in two parts until incorporated. Do not over mix. Gently fold in chocolate chips.
  6. Spread into a cast iron skillet. No need to grease the pan. (Cast iron pans should already be seasoned.)
  7. Bake for 20-25 minutes at 375 degrees. (Mine took exactly 20 minutes.)
  8. Serve warm with ice cream or freshly whipped cream. Enjoy!

a white plate with a slice of this Brown Butter Chocolate Chip Skillet Cookie topped with vanilla ice cream | chefsavvy.com

Tips and Variations

  • Add some chopped nuts like pecans or walnuts!
  • Drizzle with some melted peanut butter, chocolate ganache, or caramel before serving.
  • Add some old-fashioned oats to make this a giant oatmeal cookie skillet! Just adjust the recipe to use 3/4 cup flour and 1 1/2 cups old-fashioned oats.
  • Garnish with chocolate chips before baking to make them visible from the top.

this Brown Butter Chocolate Chip Skillet Cookie sliced into wedges inside of a black cast iron skillet | chefsavvy.com

Storage Instructions

  • Store leftovers in an airtight container at room temperature for up to 4 days.
  • Freeze this cooled chocolate chip cookie skillet in an airtight, freezer-safe container or plastic bag for up to 3 months.
  • Reheat from frozen by warming it in the oven at 325 until warmed through.

More Cookie Recipes To Try

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Brown Butter Chocolate Chip Skillet Cookie

4 from 2 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
The BEST Brown Butter Chocolate Chip Skillet Cookie. This giant cookie is firm around the edges and soft and gooey in the center. Ready in only 30 minutes!

Ingredients

  • 14 tablespoons unsalted butter divided
  • 1/2 cup white sugar
  • 3/4 cup light or dark brown sugar make sure the sugar is soft and not hard
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 3/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 cup semi sweet chocolate chips

Instructions

  • Preheat oven to 375 degrees.
  • Add 10 tablespoons of butter to a small saucepan. Heat over medium high heat and cook until butter is golden brown and bubbly. Takes about 5 minutes.
  • Add the remaining 4 tablespoons of butter to a large bowl. Cut into cubes.
  • Add the melted butter to the cubed butter in the bowl and stir until melted.
  • Stir in both sugars, eggs and vanilla.
  • In a medium bowl combine flour, salt, baking soda and cornstarch.
  • Fold in the dry ingredients to the wet ingredients in two parts until incorporated. Do not over mix.
  • Fold in chocolate chips.
  • Spread into a cast iron skillet. No need to grease the pan. (Cast iron pans should already be seasoned.)
  • Bake for 20-25 minutes. Mine took exactly 20 minutes.
  • Serve warm with ice cream if desired!
Nutrition Facts
Brown Butter Chocolate Chip Skillet Cookie
Amount Per Serving
Calories 551 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 18g113%
Cholesterol 99mg33%
Sodium 234mg10%
Potassium 198mg6%
Carbohydrates 66g22%
Fiber 3g13%
Sugar 41g46%
Protein 5g10%
Vitamin A 686IU14%
Calcium 47mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Brown Butter Chocolate Chip Skillet Cookie, Cookies, Dessert, Skillet Cookie

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Comments

    • Hi Ginna,

      I used a 12 inch skillet. However 8inch-12inch skillets could be used.

      Thanks!

      Kelley

  • Julie Ceja

    Very simple and delicious recipe, BUT too gooey in the middle): It seemed like I was eating the cookie dough straight from the bowl so I decided to put it back in the oven at a lower temp. for about 25 min more and covered with aluminum foil. Is there any other way I could tweak the recipe for it to not be so gooey in the center? Other than that, it was delicious!

    • Hi Julie,

      Sorry to hear it was gooey in the middle for you. What size cast iron were you using? I am wondering if yours was smaller and therefore thicker. That could make a big difference. I also let it sit for 10-20 minutes to let it set before slicing.

      Hope these tips help! Thanks!

      Kelley

  • Kim Scott

    I love this recipe! This skillet cookie is always a crowd pleaser. I have made this in two 5 inch cast iron pans and frozen one cookie for a later date. Usually I use a 10 inch cast iron pan. Everytime it has come out beautifully. Thank you!

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