Brown Butter Chocolate Chip Skillet Cookie


Brown Butter Chocolate Chip Skillet Cookie


  • cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 14 tablespoons unsalted butter, divided
  • 1/3 cup sugar
  • ½ cup dark brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 cup chocolate chips or chunks + more fore topping ½ cup creamy caramel or peanut butter for topping (optional)
  • pretzel pieces for topping (optional)
  • ice cream for serving (optional)


  • Preheat oven to 375º Fahrenheit.
  • Lightly coat an 8-10 inch cast iron skillet with nonstick spray or butter.
  • In a large bowl, combine flour, baking soda and salt; set aside.
  • Melt 10 tablespoons butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 2 to 2-1/2 minutes. Be careful, the butter can burn very easily! Transfer butter to a heat proof bowl; allow to cool and set aside.
  • Using the same pan, stir in remaining 4 tablespoons butter until completely melted. In a seperate large bowl, combine both sugars, vanilla, brown butter and the 4 tablespoons of melted butter. Mix until well combined. Whisk in egg and egg yolk and stir. Add flour mixture, beating just until incorporated. Gently fold in chocolate chips.
  • Place mixture into the prepared skillet. Place into oven and bake until edges are golden brown, about 15 minutes. Carefully remove pan from oven, add additional chocolate, caramel/peanut butter and pretzels (if using) and place back in the oven for 3-5 minutes or until extra chocolate is melted.
  • Serve immediately, topped with ice cream, if desired. Enjoy!