If you’re not in the mood to make a bunch of individual cookies, try out this brown butter chocolate chip skillet cookie instead! It’s the perfect size for sharing and is the perfect warm and gooey treat.
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I’ve really enjoyed using browned butter in my chocolate chip cookie recipes lately. The nutty and aromatic flavors of the browned butter really take any old chocolate chip cookie up a notch in the flavor department! I like how the flavors pair so well with the warm brown sugar and chocolate chips that are in most chocolate chip cookie recipes.
This brown butter chocolate chip skillet cookie recipe gives a fun twist on a favorite classic dessert! I like baking one big chocolate chip cookie in a skillet and then topping it with loads of melty ice cream. It’s the perfect, sharable dessert!
If you’re looking for a fun dessert for the whole family, or if you’re wanting to learn more about this brown butter chocolate chip cookie business, then read on!
How to Brown Butter for Chocolate Chip Cookies
Browning butter is super duper easy – really, it is! Just follow these steps for the perfect addition to your chocolate chip cookie recipes:
- In a medium saucepan over medium heat, melt the butter. Stir occassionally until it is fully melted.
- As the butter begins to melt more, it will begin to foam. This is ok! Just be sure to stir more frequently and keep an eye on the pan at all times. This is not the time to leave your pan unatteneded! Your butter will quickly go from brown to burnt in no time. The whole process only takes about 5 minutes, so stick with it!
- The butter will begin to crackle soon after this. Keep watching and stirring. Little brown bits will begin to form on the bottom of the pan
- Once the butter begins to turn brown and the crackling has stopped, you will have a caramely, nutty butter that is oh so delicous! You will want butter that is golden brown with little brown specks forming at the bottom of the pan.
- Remove the pan from the heat and transfer to a bowl to cool. Ta-da! Brown butter in 5 minutes.
*Note: I’d recommend using a light-colored pan your first time browning butter so that you can see what is going on! This will help you to keep it from burning.
See? Not so bad! And trust me. This extra step is worth it for this brown butter chocolate chip skillet cookie.
Baking Tools for Making a Chocolate Chip Skillet Cookie
Here are a few tools you will want to have on hand when you are making this brown butter chocolate chip skillet cookie! I love this recipe because it makes a minimal mess with few baking utensils.
- 10 Inch Skillet – I like to use this Lodge skillet for all sorts of things, including chocolate chip skillet cookies
- Whisk and Spatula – I like to use a silicone whisk for browning the butter and then a spatula for folding in all of the cookie ingredients
- Light Colored Saucepan – this will allow you to see the progress of your browned butter better!
I hope that you enjoy this yummy, sharable dessert! This is a fun one to take outside and share with your family by the fire pit or during a family moving night! Feel free to get creative with your add-ins for this brown butter chocolate chip skillet cookie!
As always, be sure to tag me in your photos on Instagram if you make my recipe or use #bucketsofyum in your photos! I love to see what you are baking.
If you enjoyed this skilled cookie, then check out my other skillet recipes!
Brown Butter Chocolate Chip Skillet Cookie
- ¾ cup (1½ sticks) unsalted butter (browned)
- 1 cup minus 1 tbsp granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs (room temperature)
- 1 tbsp vanilla extract
- 1¼ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1½ cups dark chocolate chips or chunks
- Ice cream for topping (I used vanilla bean!)
- Preheat oven to 350°F.
- To brown the butter, place the butter in a sauce pan on medium heat. Melt the butter, stirring occasionally.
- Once the butter is melted, begin stirring frequently. The butter will crackle and foam. Continue stirring until the butter begins to stop crackling and turns a golden brown with little bits at the bottom. The butter will smell nutty.
- Remove butter from heat and pour into a heat proof bowl to cool for about 15 minutes.
- Add the sugars to the cooled butter and stir well.
- Whisk the eggs for 1 minute until bubbles begin to form on top. Add the eggs and vanilla extract to the butter and sugar mixture and stir until combined.
- Add the flour, baking powder and salt and mix until only small bits of flour remain. Do not overmix.
- Add the chocolate chips and fold into the batter until just combined.
- Transfer the batter to a 10-inch skillet and bake for 20-25 minutes, or until the edges are golden brown and the center is set, but slightly under baked.
- Remove pan from oven and cool for 10 minutes. Top with your favorite ice cream and enjoy!