This brown butter chocolate chip cookie skillet is rich, chewy, and baked to perfection with crisp edges and a soft, gooey centre. Made with nutty browned butter and melty chocolate chips, it’s an easy skillet dessert best served warm.
Why you will love this recipe?
If you love cookies that are soft in the middle and slightly crisp around the edges, this skillet cookie is made for you. Not only is it incredibly indulgent, but it also comes together in one pan, which makes clean up simple. Additionally, the deep caramel notes from the browned butter give it a flavour that seems like it took hours to make, even though it only takes minutes.
The cookie is perfect for sharing, but even if you eat it all yourself, you won’t regret it. Finally, serve it with ice cream or enjoy it on its own with a cup of coffee – either way, it’s a cozy, comforting treat that’s bound to impress.
Expert Tips for Best results!
- Brown the Butter – Cook the butter over medium heat while swirling it occasionally. Continue cooking until it turns golden brown and releases a rich, nutty aroma. This process enhances the flavour with a deep caramel-like taste, which adds complexity to your cookies. Be sure to watch closely to avoid burning it.
- Cool the Butter and Sugar Mixture – Allow the butter and sugar mixture to cool slightly before adding the eggs. This prevents the cookies from becoming greasy and helps maintain the right texture.
- Remove from Oven while centre is Soft – Take the skillet out of the oven while the centre still looks a little soft. It will continue cooking on its own, which is what keeps the middle gooey and perfectly chewy.
- Use Chocolate Chunks for Melty Pools – Go for chocolate chunks or chopped chocolate instead of small chips to create those beautiful, melty pools of chocolate in your cookies.
How to make Brown Butter Chocolate Chip Cookie Skillet
Step 1: Brown the butter
Place your skillet (8-inch works great) on medium heat and add the butter. Let it melt and then continue cooking until it turns golden and smells nutty. This takes just a few minutes.
Step 2: Add Sugars
Turn off the heat. Immediately stir in the brown sugar and white sugar. Whisk well – it will become glossy and smell amazing.
Step 3: Let cool slightly
Let the mixture cool for 2-3 minutes so the eggs don’t scramble.
Step 4: Add Egg, Egg Yolk, and Vanilla
Whisk them in until smooth and creamy.
Step 5: Add Dry Ingredients
Add the flour, cornflour, baking powder, baking soda, and salt. Gently mix everything together until just combined.
Step 6: Add the Chocolate
Fold in most of the chocolate chunks and press the rest over the top for those beautiful melty pools.
Step 7: Bake
Bake at 175°C for 18-22 minutes. The center should still look slightly soft and have a gentle jiggle – that’s perfect.
Step 8: Let Rest and Serve
Let the skillet cool for about 10 minutes before digging in. Serve warm with a big scoop of vanilla ice cream. Enjoy that gooey magic!
Frequently Asked Questions
Why did my cookie turn out dry?
It was baked too long. Remember, pull it before it looks fully done. The residual heat finishes the job.
Which chocolate works best?
Chopped chocolate from a bar melts into soft pools that give the cookie its bakery-style finish.
How should I store leftovers?
Leave it covered at room temperature for up to two days. Reheat when serving to bring back the gooey centre.
Watch How to Make it!
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Recipe Card
Brown Butter Chocolate Chip Cookie Skillet
This Brown Butter Chocolate Chip Cookie Skillet is warm, gooey comfort in a pan. The center stays soft, the edges turn perfectly chewy, and the browned butter adds a rich, toffee-like depth. Serve it warm with a scoop of vanilla ice cream and it truly feels like happiness in a skillet.
Ingredients
- 1 cup + 2 tbsp (140g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113g) butter
- 1/2 cup (100g) brown sugar
- 1/4 cup (50g) white sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- 3/4 cup (130g) chocolate chips (plus a little extra for topping)
Instructions
1. Set your oven to 170°C. If your skillet is not oven-safe, lightly grease an 8-inch pan and set aside.
2. Add the butter to an 8-inch oven-safe skillet over medium heat. Let it melt and continue cooking while stirring until the butter turns golden brown and smells nutty. Remove from heat and let it cool for a couple of minutes so it is warm, not hot.
3. Add both sugars directly into the browned butter and whisk until the mixture looks like thick toffee.
4. Whisk in the egg, egg yolk, and vanilla until smooth and glossy.
5. In a separate bowl, whisk together the flour, baking soda, and salt. Sprinkle this mixture over the wet ingredients and gently fold until just combined.
6. Stir in most of the chocolate chips and spread the dough evenly in the skillet. Press a few extra chocolate chips on top so they show after baking.
7. Place the skillet in the oven and bake for 18 to 22 minutes, depending on how gooey you like the center. The edges should be set and golden, and the center should still look soft.
8. Let the cookie sit for about 5 minutes so it is scoopable and warm. Serve straight from the skillet with a scoop of vanilla ice cream melting over the top.
