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Crispy and Gooey Chocolate Chunk Brown Butter Skillet Cookie

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A quick and easy skillet cookie featuring browned butter and large chocolate chunks for a perfect balance of crispy edges and a gooey center. This dessert is perfect for any occasion and uses simple pantry ingredients.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup packed (110g) light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup + 2 tablespoons (130g) all-purpose flour (can substitute almond flour for gluten-free)
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (170g) chocolate chunks (semi-sweet or bittersweet)
  • Pinch of flaky sea salt (optional)

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir occasionally as it melts and foams. When it turns golden with brown specks and smells nutty, remove from heat and transfer to a heatproof bowl to cool slightly.
  2. Mix sugars and browned butter: In a mixing bowl, combine granulated sugar and light brown sugar. Pour in the slightly cooled browned butter and whisk until smooth and starting to thicken.
  3. Add egg and vanilla: Crack in the large egg and add vanilla extract. Whisk until fully incorporated and glossy. If mixture is too warm, let cool to prevent scrambling the egg.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
  5. Fold dry into wet: Gradually add dry ingredients to wet mixture, folding gently with a spatula until just combined. Avoid overmixing.
  6. Stir in chocolate chunks evenly throughout the dough.
  7. Prepare skillet and shape dough: Lightly grease an 8-inch cast iron skillet. Scrape dough into skillet and press down gently to an even thickness, leaving a little height in the center.
  8. Sprinkle flaky sea salt on top if using.
  9. Bake: Place skillet in a preheated 350°F (175°C) oven. Bake for 20-25 minutes until edges are golden and crispy but center looks slightly underbaked and soft. Check at 20 minutes to avoid overbaking.
  10. Cool and serve: Let the skillet cookie rest for about 10 minutes before scooping to allow the center to set but remain warm and melty.

Notes

Watch the butter carefully when browning to avoid burning. Use good-quality chocolate chunks for best melt and texture. Do not overmix the dough once flour is added to keep the cookie tender. Check the cookie at 20 minutes to ensure the center remains gooey. Let the cookie rest 10 minutes after baking for perfect texture. Preheating the skillet slightly before adding dough helps achieve crisp edges.

Nutrition

Keywords: skillet cookie, brown butter, chocolate chunk, dessert, easy cookie recipe, gooey cookie, crispy edges, quick dessert

Find it online: https://breezybake.com/crispy-and-gooey-chocolate-chunk-brown-butter-skillet-cookie-recipe-easy-perfect-dessert/