Brown Butter Chocolate Chip Skillet Cookie (8-inch)

5 from 1 vote

Brown Butter Chocolate Chip Skillet Cookie (8-inch)

This brown butter chocolate chip skillet cookie is baked in an 8-inch cast iron skillet for a thicker, gooier cookie with chewy golden edges and the most incredible nutty, bakery-style flavor. The brown butter adds warm toffee and caramel notes, and the smaller pan means a soft center that stays gooey way longer than a traditional skillet cookie. Top with flaky salt and vanilla ice cream for the ultimate homemade pizookie!

Prep Time15

Cook Time24

Total Time39

Course: Dessert

Cuisine: American

Servings: servings

Author: Chahinez Tabet Aoul

Ingredients

1/2 cup unsalted butter
1/2 cup light brown sugar
1/4 cup granulated sugar
1 large egg room temperature
1 tsp vanilla extract
1 cup all-purpose flour and 2 tablespoons use weight measurement for this
1½ tsp cornstarch
1/8 tsp baking soda
½ tsp salt
3/4 cup chocolate chips or chopped chocolate extra for topping
Flaky salt for finishing

US Customary - Metric

Instructions

Brown the butter in a saucepan until golden and nutty; cool 10-20 minutes.
1/2 cup unsalted butter
Whisk butter with brown sugar and granulated sugar until glossy.
1/2 cup light brown sugar, 1/4 cup granulated sugar
Whisk in egg and vanilla until smooth.
1 large egg, 1 tsp vanilla extract
Stir in flour, cornstarch, baking soda, and salt just until combined.
1 cup all-purpose flour and 2 tablespoons, 1½ tsp cornstarch, 1/8 tsp baking soda, ½ tsp salt
Fold in chocolate.
3/4 cup chocolate chips or chopped chocolate
Press evenly into a lightly greased 8-inch skillet, smoothing the top flat.
Bake at 325°F for 24–28 minutes, until edges are set and the center is slightly soft.
Rest 15 minutes before serving; sprinkle flaky salt on top.
Flaky salt for finishing

Nutrition