How was your weekend? Mine was filled with one too many beverages 🙂 and one too many tastes of cookie dough. Friday night we celebrated a couple of birthdays with a party bus bar crawl. A ton of fun, but after a night filled with bar hopping and dancing, I needed a more relaxed rest of the weekend. So the remaining was spent doing lots of baking and cooking recipe testing! One of the results… this skillet cookie. I am not one to turn down your classic chocolate chip cookie, but sometimes you want to have a little fun and elevate something that’s already amazing. Enter the cast iron skillet and the true game changer, browned butter.
I have two main eating philosophies. 1. Everything in moderation. If you eat a mainly healthy, balanced diet, then go ahead, eat the cookie. 2. Butter makes everything better. This recipe is no exception to number 2. By browning some of the butter first, you get a wonderfully rich, slightly nutty flavor to this cookie. The brown butter takes a little babying (don’t take your eyes off of it), but it’s worth it. If the browning doesn’t go according to plan and you get a little distracted causing the butter to burn, please just try again :). I have had to throw out a batch of browned butter on more than one occasion. The wasted butter is a much better result than using the now bitter, burnt butter.
Because there is no scooping of dough and cooking multiple sheets, this recipe is quick. Once your dough is made, just about 25 minutes until you have a warm cookie skillet waiting for you.
- 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