- 12 tablespoons unsalted butter (divided, plus extra to grease the skillet)
- 1/2 cup light brown sugar (packed)
- 1/3 cup white granulated sugar
- 1/2 teaspoon salt
- 1 whole egg (room temperature)
- 2 teaspoons vanilla extract
- 1 cup all purpose flour
- 1/4 teaspoon baking soda
- 1 cup semisweet chocolate chips
- Preheat oven to 375° F. Grease a cast iron skillet with butter.
- Make the brown butter. Melt 8 tablespoons of the butter in a small saucepan over medium heat. Continue cooking the butter for 4-6 minutes. The butter will foam and then turn an amber brown. Be careful not to burn. The butter will very quickly go from the amber brown color to being burnt.
- Remove the browned butter from heat and immediately pour into a bowl so it stops cooking. Add the final 4 tablespoons of butter and stir so all the butter melts together.
- Stir in the brown sugar, white sugar, and salt. Mix for about a minute until everything is incorporated and no lumps remain. Then mix in egg and vanilla extract.
- Fold in the flour and baking soda, stirring until no flour remains. Then fold in the chocolate chips.
- Press the dough into the buttered skillet. Bake for 23-30 minutes (see recipe note). The cookie will be golden brown and set.
- Allow to cool and serve. The cookie goes great with a big scoop of vanilla ice cream, or at the minimum a cold glass of milk.
The bake time for the cookie varies based on the size of your cast iron pan. A small skillet will take longer as the cookie will be thicker.
- Category: Dessert
- Cuisine: American