Name: Brown Butter Chocolate Chip Skillet Cookie (8-Inch)
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Cuisine: American
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 plus 2 tablespoons; 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

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Brown Butter Chocolate Chip Skillet Cookie (8-Inch) is a delightful dessert that brings together the nutty aroma of brown butter and the classic comfort of chocolate chip cookies. It’s baked to perfection in a skillet, creating a golden, slightly crisp edge while maintaining a chewy and gooey center. This simple, one-pan dessert is perfect for those evenings when you just want to indulge in something warm, sweet, and utterly satisfying. Serve it up with a scoop of vanilla ice cream or a generous drizzle of chocolate sauce, and you’ve got yourself a treat that feels just as special as it tastes.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Brown Butter Chocolate Chip Skillet Cookie (8-Inch)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Brown Butter Chocolate Chip Skillet Cookie (8-Inch)

Brown Butter Chocolate Chip Skillet Cookie (8-Inch)

I first stumbled upon this recipe during a casual weekend at home, craving something cozy and made with love. There’s just something about the warm, inviting smell of melting butter bubbling on the stove that makes you feel at home. As the nutty scent wafts through your kitchen, you can’t help but get excited about the scrumptious cookie that’s about to come out of the oven. The beauty of this Brown Butter Chocolate Chip Skillet Cookie (8-Inch) is that it’s easy to whip up, making it a quick go-to for last-minute gatherings or a fun dessert night with friends. It’s a total crowd-pleaser!

Why You’ll Love This Recipe

Simple & Quick: Whip this up in just 15 minutes of prep and 24 minutes of baking—perfect for impromptu cravings.
Irresistible Flavor: The depth of brown butter combined with gooey chocolate creates a flavor explosion you’ll crave time and time again.
Eye-Catching Appeal: Just imagine pulling a skillet baked cookie out of the oven, with melty chocolate chips glistening on top; it’s simply stunning!
Flexible Serving: Enjoy it as a comforting dessert, a sweet office treat, or even a cozy breakfast option.
Diet-Friendly Options: Easily adapt this recipe for gluten-free or dairy-free diets with a few simple swaps.

Ingredients You’ll Need

½ cup unsalted butter: Brown this butter for a nutty flavor that’s the cornerstone of this recipe.
½ cup light brown sugar: Adds moisture and a subtle caramel flavor, making your cookie wonderfully chewy.
¼ cup granulated sugar: Sweetens the cookie while balancing the richness of the brown sugar.
1 large egg (room temperature): Helps achieve that perfect cookie texture; make sure it’s at room temp for better mixing.
1 tsp vanilla extract: Vanilla enhances the flavors, adding a delicious aroma to your cookie.
1 cup all-purpose flour + 2 tablespoons: This is the backbone of your cookie; weigh it for accurate results.
1½ tsp cornstarch: For extra chewiness and a tender texture that you’ll love.
1/8 tsp baking soda: A little bit goes a long way in helping your cookie rise.
½ tsp salt: Balances sweetness, enhancing the overall flavor.
¾ cup chocolate chips or chopped chocolate (plus extra for topping): The star of the show! Use high-quality chocolate for a richer taste.
Flaky salt for finishing: A sprinkle on top elevates the flavor wonderfully, creating that sweet-salty contrast.

Brown the Butter: In a medium saucepan, melt ½ cup unsalted butter over medium heat. Keep an eye on it as it starts to foam; stir until it turns golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
Mix Sugars & Egg: In a mixing bowl, combine ½ cup light brown sugar and ¼ cup granulated sugar. Pour in the slightly cooled butter and mix until well combined. Add 1 large egg and 1 tsp vanilla extract, stirring until smooth.
Incorporate Dry Ingredients: In another bowl, whisk together 1 cup all-purpose flour, 2 tablespoons (use weight measurement for this), 1½ tsp cornstarch, 1/8 tsp baking soda, and ½ tsp salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
Add Chocolate Chips: Fold in ¾ cup chocolate chips or chopped chocolate, reserving some for topping.
Bake: Preheat your oven to 350°F (175°C) and grease an 8-inch skillet. Pour the cookie dough into the skillet, spreading it evenly. Sprinkle the reserved chocolate chips on top for added chocolatey goodness. Bake for 20-24 minutes until the edges are golden and the center looks just set.
Cool & Finish: Allow the skillet cookie to cool for about 10 minutes before sprinkling with flaky salt. Slice and serve warm with ice cream, if desired!

Storing & Reheating

Store any leftovers at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for about a week. You can freeze the cookie for up to three months; just wrap it tightly in plastic wrap. To reheat, pop it in a 350°F (175°C) oven for about 10-15 minutes until warmed through. The skilli cookie will still taste delicious, though it may lose some of its original texture.

Chef’s Helpful Tips

Ensure your butter is browned but not burnt—keep stirring and watching it closely.
Using room temperature eggs helps create a smoother batter; don’t skip this step!
For a less sweet version, cut the granulated sugar in half—it still tastes great without all the sugar.
If you prefer a bit more texture, consider adding chopped nuts along with the chocolate chips.
Serve with a scoop of ice cream immediately after baking for a delightful molten experience!

Brown Butter Chocolate Chip Skillet Cookie (8-Inch) is simply a joy to make and eat. It’s indulgent yet straightforward—a combination that invites you to experiment with flavors and toppings, whether adding peanut butter chips, coconut flakes, or even a swirl of caramel. Make it your own and enjoy the warm, comforting flavors it brings to your table.

Recipe FAQs

Can I use a different type of pan?

Absolutely! If you don’t have an 8-inch skillet, you can use any oven-safe baking dish. Just adjust the baking time as thicker or larger pans may require additional time.

What if I don’t have cornstarch?

If you don’t have cornstarch, you can substitute it with an equal amount of flour, although the texture may be slightly different—still delicious, though!

Can I make this dough ahead of time?

Yes! You can prepare the dough and store it in the refrigerator for a day. Just remember to bring it to room temperature before baking.

How do I know when the skillet cookie is done?

Looking for golden edges and a slightly soft center is key. The center will firm up as it cools, so it’s okay if it looks a bit underbaked when you take it out.

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Author: Peter
Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes
Yield: 4 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

This Brown Butter Chocolate Chip Skillet Cookie (8-Inch) features a rich, nutty flavor from browned butter, combined with the sweetness of chocolate chips—a delightful treat perfect for any occasion. Simple to make, it’s a must-try for dessert lovers!

Ingredients

Scale

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 plus 2 tablespoons
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

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Instructions

Preheat the oven to 350°F (175°C).
In a skillet, melt the butter over medium heat until it turns golden and smells nutty.
Remove from heat and let the butter cool slightly.
In a large bowl, combine the browned butter, brown sugar, and granulated sugar until smooth.
Add the egg and vanilla extract and mix well.
In another bowl, whisk together the flour, cornstarch, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until combined.
Fold in the chocolate chips, reserving some for topping.
Spread the dough evenly in an 8-inch skillet, smoothing the top with a spatula.
Sprinkle extra chocolate chips and flaky salt on top.
Bake for 22-24 minutes, or until the edges are golden and the center is set.

Notes

Enjoy this cookie warm with a scoop of ice cream on top for an extra indulgence.
Store any leftovers in an airtight container to maintain freshness.
For a nutty twist, consider adding chopped nuts into the dough along with the chocolate chips.