Ultimate Brown Butter Chocolate Chip Skillet Recipe

Last Updated on 2 months by Neha Deshmukh

Ultimate Brown Butter Chocolate Chip Skillet Recipe

Hey everyone! If you’re anything like me, a warm, gooey chocolate chip cookie is basically a hug in dessert form. But what if I told you we could level up that classic comfort? This Brown Butter Chocolate Chip Skillet is seriously next-level. It’s the kind of dessert that makes a weeknight feel special, and it’s guaranteed to disappear fast. I first made this for a friend’s birthday, and it was an instant hit – I’ve been making it ever since!

Why You’ll Love This Recipe

This isn’t just another chocolate chip cookie recipe. Browning the butter adds a nutty, toffee-like depth of flavour that takes things to a whole new dimension. Plus, baking it all in a cast iron skillet means perfectly crisp edges and a soft, chewy centre. It’s rustic, it’s delicious, and it’s surprisingly easy to make. Honestly, it’s a showstopper with minimal effort!

Ingredients

Here’s what you’ll need to whip up this amazing skillet cookie:

• 120 gm butter
• 1 ½ cup all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup white sugar
• ¼ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 100 gm chocolate chips or chocolate chunks
• Crushed sea salt, for topping (optional, but so good!)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference here:

• Brown Butter is Key: Seriously, don’t skip browning the butter! It transforms the flavour from ordinary to extraordinary. You’ll want to melt it slowly over low heat, watching carefully until it turns a beautiful light brown colour and has those little browned bits at the bottom. That’s where all the magic happens.
• Chocolate Choices: Use good quality chocolate chips or chunks. I personally love using a mix of dark and milk chocolate for a more complex flavour.
• Cast Iron Power: A cast iron skillet is ideal for this recipe. It distributes heat evenly, creating that perfect crispy edge. If you don’t have one, an 8-inch oven-safe skillet will work, but the cast iron really does give it that special something.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, melt the butter in a saucepan over low heat. Keep a close eye on it! You want it to turn light brown with dark grits at the bottom – that’s the brown butter goodness. Remove from the heat and let it cool completely, then strain it to remove those browned bits (though some people like to leave them in for extra flavour!).
2. Preheat your oven to 180°C (350°F). While it’s heating up, grease that 8-inch cast iron skillet really well.
3. In a bowl, sift together the flour, baking powder, baking soda, and salt. This helps ensure everything is evenly distributed.
4. In a separate bowl, beat the eggs, white sugar, and brown sugar until they’re nice and fluffy. Then, mix in the cooled brown butter and vanilla extract.
5. Now for the fun part! Gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix! Then, fold in those glorious chocolate chips.
6. Spread the dough evenly into the prepared skillet.
7. Bake for 25-30 minutes, or until the top is golden brown and the centre is set.
8. Let it cool slightly (if you can resist!), and serve warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce. Pure heaven!

Expert Tips

• Don’t Overbake: Keep a close eye on it towards the end of baking. You want the edges to be golden, but the centre should still be slightly soft.
• Cooling is Key: Letting it cool slightly helps it set up a bit, making it easier to scoop and serve.
• Salt Sprinkle: A sprinkle of crushed sea salt on top really enhances the chocolate flavour. Trust me on this one!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use a good quality plant-based butter and an egg replacer (like flax eggs) to make this recipe vegan-friendly. My friend, Priya, swears by this version!
• Gluten-Free Adaptation: Swap the all-purpose flour for a gluten-free flour blend. Just make sure it’s a blend designed for baking.
• Spice Level: Add a pinch of cinnamon or even a tiny pinch of chili flakes to the dough for a little extra warmth and complexity.
• Festival Adaptations: This is amazing for Diwali or any special occasion. It’s a guaranteed crowd-pleaser!

Serving Suggestions

This skillet cookie is fantastic on its own, but even better with:

• A scoop of vanilla ice cream (classic!)
• A drizzle of chocolate sauce
• A sprinkle of chopped nuts
• A glass of cold milk

Storage Instructions

If you happen to have any leftovers (which is unlikely!), store them in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to 3 days, but they’ll be best if warmed up slightly before serving.

FAQs

Let’s answer some common questions:

• What is brown butter and why does it matter in this recipe? Brown butter is butter that’s been cooked until it turns a golden brown colour and has a nutty aroma. It adds a depth of flavour that regular melted butter just can’t match.
• Can I use a different size skillet? You can, but it will affect the baking time. A smaller skillet will require a longer baking time, and a larger skillet will require a shorter baking time.
• What type of chocolate chips work best? Semi-sweet, dark, or milk chocolate chips all work well. Feel free to experiment with different types!
• Can this be made ahead of time? You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just let it come to room temperature before baking.
• How do I prevent the edges from burning? Keep a close eye on it during the last few minutes of baking. If the edges are browning too quickly, you can loosely cover the skillet with foil.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!