Brown Butter Chocolate Chip Skillet Cookie

Name: Brown Butter Chocolate Chip Skillet Cookie
Prep time: 50 min
Cook time: 25 min
Total time: 1 h 25 min
Yield: 12 servings
Ingredients: 12 T. 3/4 c. unsalted butter, divided; ¾ c. packed dark brown sugar; ½ c. sugar; 1 T. pure vanilla extract; 1 tsp. kosher salt; 1 large egg; 1 egg yolk; 1.75 c. all-purpose flour; ½ tsp. baking soda; 3 oz. semisweet chocolate chips (here's my favorite; 3 oz. milk chocolate chunks or chips; sea salt flakes; 1 c. unsalted butter; 3.25 c. powdered sugar; ¾ c. unsweetened cocoa powder; ¼ tsp. espresso powder; 3 T. heavy cream or milk; ¼ tsp. kosher salt; 2 tsp. pure vanilla extract; Sprinkles

User Reviews

4.7

9 reviews

Excellent

Prep Time
50 mins
Cook Time
50 mins
Additional Time
10 mins
Total Time
1 hr 25 mins
Servings
12 servings
Calories
634 kcal
Course
Baked Goods
Cuisine
American

Brown Butter Chocolate Chip Skillet Cookie

Iris Warren

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This Brown Butter Chocolate Chip Skillet Cookie comes together easily, and is wonderfully flavored and perfectly chewy. With swirls of creamy chocolate buttercream and sprinkles, it's a special celebratory treat. And without the adornments, it's bound to be your favorite casual chocolate chip cookie fix.

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Ingredients

Servings

for the brown butter chocolate chip skillet cookie:

12 T. 3/4 c. unsalted butter, divided
¾ c. packed dark brown sugar
½ c. sugar
1 T. pure vanilla extract
1 tsp. kosher salt
1 large egg
1 egg yolk
1.75 c. all-purpose flour
½ tsp. baking soda
3 oz. semisweet chocolate chips (here's my favorite plus a bit more for sprinkling over the top
3 oz. milk chocolate chunks or chips plus a bit more for sprinkling over the top
sea salt flakes

for the chocolate buttercream (optional):

1 c. unsalted butter softened to room temperature
3.25 c. powdered sugar
¾ c. unsweetened cocoa powder
¼ tsp. espresso powder
3 T. heavy cream or milk
¼ tsp. kosher salt
2 tsp. pure vanilla extract
Sprinkles if desired

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Instructions

Adjust oven rack to upper-middle position and preheat oven to 375° F.
In a 12" cast-iron skillet over medium heat, melt 9 tablespoons of the butter. Continue to cook, stirring fairly constantly, until butter is dark golden brown and has a nutty aroma. I like to use a large stainless steel spoon, so I can see how the butter is browning, as it's harder to see the browning against the dark skillet. After about 5 minutes, a bunch of smallish bubbles will form and then subside - this is when you will know the butter is done browning. With a rubber spatula, transfer brown butter to a large bowl. Stir in remaining 3 tablespoons of the butter into the hot butter until completely melted.
Add brown sugar, sugar, vanilla, and salt to melted butter and whisk until smooth. Then whisk in egg and yolk until smooth, about 30 seconds. Let mixture sit for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. This process allows the sugar to dissolve more, giving better flavor and texture.
In a medium bowl, whisk flour and baking soda together. Then stir flour mixture into butter mixture until just combined, about 1 minute. Fold in chocolate chips and chocolate chunks.
Wipe skillet with paper towels to remove any excessive butter left behind. Transfer cookie dough to skillet and press into an even layer with a rubber spatula. Sprinkle a few more chocolate chips and chocolate chunks over the top, pressing them in just slightly, for a pretty effect.
Transfer skillet to oven and bake until cookie is golden brown and edges are set, about 18 minutes or so, rotating skillet halfway through baking. Do not over bake - the cookie will firm up as it cools. Using potholders, transfer skillet to wire rack. If desired, sprinkle immediately with sea salt flakes. Let cookie cool for at least 30 minutes if serving warm, without chocolate buttercream. Let cookie cool completely if decorating with chocolate buttercream.

for the chocolate buttercream (optional):

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until creamy and lightened in texture, about 2 minutes. Add powdered sugar, cocoa powder, espresso powder, heavy cream, kosher salt, and vanilla extract. With mixer on low speed, beat until just combined. Increase speed to high and beat for 30 seconds. Scrape down mixer bowl and then beat on high for another 30 seconds. If buttercream is thinner than you'd like, add a bit more powdered sugar, 1/4 cup at a time. If thicker than desired, add more cream, a tablespoon at a time.
When chocolate chip cookie skillet has completely cooled, fit a pastry bag with a large star tip (this is the one I used) and fill with chocolate buttercream. Pipe buttercream around perimeter of cookie skillet. If you want to add sprinkles, add them as soon as you finish piping the buttercream, so the sprinkles will "stick".

Notes

Cookie skillet portion of recipe adapted from America’s Test Kitchen.

Nutrition Information

Show Details

Serving 1 Calories 634kcal (32%) Carbohydrates 78g (26%) Protein 6g (12%) Fat 34g (52%) Saturated Fat 21g (105%) Polyunsaturated Fat 11g Trans Fat 1g Cholesterol 110mg (37%) Sodium 465mg (19%) Fiber 2g (8%) Sugar 58g (116%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 634 kcal

% Daily Value*

Serving	1
Calories	634kcal	32%
Carbohydrates	78g	26%
Protein	6g	12%
Fat	34g	52%
Saturated Fat	21g	105%
Polyunsaturated Fat	11g	65%
Trans Fat	1g	50%
Cholesterol	110mg	37%
Sodium	465mg	19%
Fiber	2g	8%
Sugar	58g	116%