Brown Butter Skillet Cookie
One giant brown-butter cookie baked in a skillet with melty chocolate puddles — nutty, gooey, and meant for the table while it's still warm.
Overview
Ingredients
Equipment
- 10-inch skillet
- Mixing bowl
- Whisk
Method
Brown the butter
Melt the butter in a light-colored skillet over medium heat, watching as it foams and turns amber with a nutty aroma. Remove from the heat and cool 5 to 10 minutes so it will not cook the eggs.
Mix the dough
Whisk the browned butter with the brown and granulated sugars, then whisk in the egg, egg yolk, and vanilla. Stir in the flour, baking soda, and salt just until combined, then fold in the chocolate chips.
Press and bake
Press the dough evenly into a greased 10-inch skillet. Bake at 325°F for 20 to 25 minutes, until the edges are golden but the center is still soft. Cool slightly and serve with ice cream.
Tips
Nutrition
Storage
Frequently asked
What size skillet should I use?+
A 10-inch skillet gives thick, gooey-centered cookies; smaller makes them thicker.
Can I make the dough ahead?+
Yes, the dough rests happily in the fridge a few days before baking.
Why brown the butter?+
Browning adds a toasty, nutty flavor that makes the whole cookie taste richer.
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