Brown Butter Chocolate Chip Skillet Cookie

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Do you want to make a restaurant dessert menu level brown butter chocolate chip skillet cookie? Well this gooey skillet is the answer to all your dessert cravings!

What is a Skillet Cookie?

A skillet cookie is exactly what it sounds like: a big cookie made in a skillet. You may be thinking, what’s the big hubbub about and well, let me tell you my friend.

• They are easy to make. Simple whip up your dough , plop it in your skillet, and bake. No need to roll a bunch of balls!
• You can get a gooier center. This by itself has me sold. Because the dough is surrounded by the skillet, you can preserve that heavenly gooey center.
• Perfect with ice cream or whip cream. Hands down, the best topping for this bad boy. It may be a bit messy… but I mean… it is in a skillet. You can’t go wrong here!

Baking Tools

Below are the necessary baking tools to make this skillet.

• 6.5 inch cast iron skillet. I bought a pack on amazon for three different sizes. It is so awesome. You can find it here.
• small saucepan. This is for browning the butter. If you don’t plan on browning the butter you can skip this and just melt it in the microwave.
• small glass bowl. You will need a small glass or heat-proof bowl for pouring the melted butter into. You can use whatever, but just leave it in the saucepan!
• whisks and spatulas. You can use a silicone whisk or spatula for browning the butter.

Brown Butter Chocolate Chip Cookie Skillet Substitutions

Gluten-Free Flour: If you want to make this gluten free, I would make sure to use 1:1 flours out there.

Chocolate Chips. I used Nestle Tollhouse’s semi sweet chocolate chips, but you can easily swap those out for any chips or chunks you like!

Unsalted Butter. You can skip browning the butter if you would rather have this as a normal chocolate chip cookie, but you would still need to melt it before adding to the cookie dough mixture.

Brown Butter Tips

• Use a light colored pan. using a light pan makes it so much easier to see the butter as it browns.
• Stir. Don’t just let it sit. Make sure to continually stir and melt the butter.
• Brown bits are good. Do not strain them out! They help give the butter it’s nutty flavor
• Pour it into a bowl or glass. DO not let your brown butter sit in the pan for too long.

Brown Butter Chocolate Chip Cookie Skillet FAQS

What size cast iron skillet should I use?

For this recipe, I used a 6.5 inch cast iron skillet. This was the set I bought.

Can I skip browning the butter?

Of course! You will still need to melt the butter before adding it to the dough.

Can I bake this in another pan?

I did not test this in another pan, but you could try a 6 inch cake pan. You can also split up the dough and make it in mini cast iron skillets.

What should I do with the egg whites from the egg?

Keep it stored in an airtight container in your refrigerator. I always end up using it for my breakfast in the morning!

More Chocolate Chip Recipes on the Blog:

• Salted Chocolate Chip Cookies
• Small Batch Chocolate Chip Cookies
• Vegan Cookie Bars
• Chocolate Chip Banana Bread
• Single Serve Chocolate Chip Cookie

If you make these Gluten-Free Dairy-Free Brownies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.

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Brown Butter Chocolate Chip Skillet Cookie

Ingredients

• 1/4 cup unsalted butter (melted and browned)
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 2 tsp vanilla extract
• 1 large egg yolk
• 1/2 cup all purpose flour
• 1 tbsp almond milk (if too dry add another tbsp)
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1/2 cup chocolate chips

Instructions

• Preheat your oven to 350F. Lightly spray a 6.5 inch cast iron skillet with a flour-based baking spray. Set to the side.
• In a small saucepan, melt your butter over medium heat. Continue to heat until the butter turns a light brown color and has a nutty, caramel flavor.
• In a medium-size mixing bowl, whisk together the light brown sugar, and granulated sugar
• Add in the brown butter, egg yolk, and vanilla extract. Mix together until fully incorporated.
• Stir in the flour until just combined and you no longer see any flour left in the cookie dough. Fold in the chocolate chips. (If your dough is too dry add 1 tbsp of milk at a time)
• Press the cookie in a prepared skillet and top with more chocolate chips. Bake for 20 -22 minutes.