Print

Perfect Browned Butter Chocolate Chip Skillet Cookie

browned butter chocolate chip skillet cookie - featured image
Print Recipe

A quick and easy skillet cookie recipe featuring browned butter for a rich, nutty flavor with crispy edges and a soft, chewy center. Perfect for any occasion and sure to impress.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, browned
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (130g) semisweet chocolate chips

Instructions

  1. Brown the butter: Place 1/2 cup (113g) unsalted butter in a light-colored saucepan over medium heat. Stir occasionally as the butter melts and foams. After about 4-6 minutes, it will turn golden brown and smell nutty. Remove from heat immediately to avoid burning. Transfer to a bowl and let cool for 5 minutes.
  2. Mix sugars and butter: Add 1/2 cup (100g) granulated sugar and 1/2 cup (110g) packed light brown sugar to the browned butter. Stir until combined and slightly cooled (warm is fine, but not hot enough to cook the egg).
  3. Add egg and vanilla: Beat in 1 large egg and 1 teaspoon vanilla extract until smooth and creamy.
  4. Combine dry ingredients: In a separate bowl, whisk together 1 cup (120g) all-purpose flour, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
  5. Incorporate dry into wet: Gradually add the flour mixture to the wet ingredients, stirring until just combined. Avoid overmixing.
  6. Fold in chocolate chips: Gently stir in 3/4 cup (130g) semisweet chocolate chips, making sure they’re evenly distributed.
  7. Transfer to skillet: Spread the dough evenly into an 8-inch (20 cm) oven-safe skillet, smoothing the top with a spatula.
  8. Bake: Place the skillet in a preheated oven at 350°F (175°C) for 18-22 minutes. The edges should be golden and crispy, while the center remains soft and slightly gooey. Use a toothpick to test—the center should have moist crumbs but not wet batter.
  9. Cool and serve: Let the skillet cookie cool for 10 minutes before slicing to help it set while keeping the melty chocolate center.

Notes

Use a light-colored pan for browning butter to monitor color changes and avoid burning. If edges brown too quickly, tent with foil halfway through baking. Let cookie cool slightly before serving to firm up chocolate chips. For gluten-free, substitute flour with a 1:1 gluten-free baking blend. Vegan options include vegan butter and flax egg.

Nutrition

Keywords: browned butter, chocolate chip cookie, skillet cookie, easy dessert, homemade cookie, quick dessert, comfort food

Find it online: https://breezybake.com/perfect-browned-butter-chocolate-chip-skillet-cookie-recipe-easy-homemade-dessert-idea/