Brown Butter Chocolate Chip Skillet Cookie
Yield: 12 servings
This easy skillet cookie is richly flavored and perfectly soft and chewy. For an extra-celebratory treat, add swirls of creamy chocolate buttercream and sprinkles!
Ingredients
Brown Butter Chocolate Chip Skillet Cookie
- 12 tablespoons (¾ cup) unsalted butter, cut into 1-tablespoon portions, divided
- ¾ cup packed dark brown sugar
- ½ cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1 teaspoon Morton kosher salt
- 1 large egg
- 1 large egg yolk
- 1¾ cup all-purpose flour
- ½ teaspoon baking soda
- 3 ounces semisweet chocolate chips, plus a bit more for sprinkling over the top
- 3 ounces white chocolate baking bar, chopped, plus a bit more for sprinkling over the top
- ½ teaspoon Maldon sea salt flakes
Chocolate Buttercream (Optional)
- 1 cup unsalted butter, softened to room temperature
- 3¼ cup powdered sugar
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon espresso powder
- 3 tablespoons heavy cream (or milk)
- ¼ teaspoon Morton kosher salt
- 2 teaspoons pure vanilla extract
- sprinkles, if desired
Instructions
Brown Butter Chocolate Chip Skillet Cookie
- Adjust oven rack to middle of oven. Preheat oven to 375°F.
- To create the browned butter, set a 12" cast iron skillet (or another heavy 12" skillet - see Notes below) over slightly less than medium heat. Once warmed, add 9 tablespoons of the butter and gently melt. It's key to not let the butter get too hot and burn. Cook, stirring gently and constantly - I like to use a large stainless steel spoon, so I can better see how the butter is browning, as it's harder to see the browning against the dark-colored skillet. The melted butter will have lots of large bubbles that keep popping as you stir. After about 2 minutes, the large bubbles will turn to small, foamy bubbles and you will see darkened bits in the bottom of the skillet. The butter will be a deeper golden brown and have a nutty aroma. It is now done browning >> IMMEDIATELY remove skillet from heat, as it can quickly go from "browned" to "burnt". (Also - the longer you cook the butter, the more it reduces, which leads to a dry cookie.) With a rubber spatula, transfer browned butter to a large heat-proof bowl, scraping out as much butter as possible. Stir remaining 3 tablespoons of the butter into the hot browned butter, until melted and evenly combined. Set skillet aside to cool (do not wash).
- To the bowl with browned butter, add brown sugar, sugar, vanilla, and salt, and whisk until smooth. Then whisk in egg and yolk until smooth, about 30 seconds. Let mixture sit for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. (This allows the sugar to dissolve more, giving better flavor and texture.)
- In a medium bowl, whisk flour and baking soda together. Then stir flour mixture into butter mixture until just combined, about 1 minute. Fold in chocolate chips and white chocolate chunks.
- With a paper towel, lightly wipe out the (still-warm) skillet to remove any excessive butter left behind. Transfer cookie dough to skillet and press into an even layer with a rubber spatula. Sprinkle a few more chocolate chips and white chocolate chunks over the top, pressing them in just slightly.
- Place skillet in oven and bake until cookie is golden brown and edges are set, about 18-20 minutes, rotating skillet after 10 minutes. Do not over bake; the cookie will firm up as it cools. Transfer skillet to cooling rack. If desired, sprinkle immediately with sea salt flakes. Let cookie cool for at least 30 minutes if serving warm, without the optional Chocolate Buttercream. Let cookie cool completely if decorating with Chocolate Buttercream.
Chocolate Buttercream and Sprinkles (Optional)
- In the bowl of a stand mixer fitted with a paddle attachment (or with an electric handheld mixer), beat the butter on medium-high speed until creamy and lightened in texture, about 2 minutes. Add powdered sugar, cocoa powder, espresso powder, heavy cream, kosher salt, and vanilla extract. With mixer on low speed, beat until just combined. Increase speed to high and beat for 30 seconds. Scrape down mixer bowl and then beat on high for another 30 seconds. If buttercream is thinner than you'd like, add a bit more powdered sugar. If thicker than desired, add a little more cream.
- Once Chocolate Chip Cookie Skillet is completely cooled, fit a pastry bag with a large star tip and fill with chocolate buttercream. Pipe buttercream around perimeter of cookie skillet. If you want to add sprinkles, add them as soon as you finish piping the buttercream, so they'll stick.
Notes
If using a skillet that is not cast iron: Know that a cast iron skillet retains heat really, really well. If you are using a different kind of skillet, it may take longer for the butter to brown.
Chocolate chip cookie skillet portion of recipe adapted from America’s Test Kitchen.
Nutrition Information:
Serving: 1 Calories: 634kcal Carbohydrates: 78g Protein: 6g Fat: 34g Saturated Fat: 21g Polyunsaturated Fat: 11g Trans Fat: 1g Cholesterol: 110mg Sodium: 465mg Fiber: 2g Sugar: 58g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.