Brown Butter Chocolate Chip Skillet Cookie
Skip making a whole batch of cookies and instead make this warm, gooey Brown Butter Chocolate Chip Skillet Cookie that's perfect for up to 4 people! Made in a 6.5 inch cast iron skillet, it's nutty, aromatic flavors from the browned butter and rye flour paired with semi-sweet chocolate chips, make this quick and easy treat absolute perfection!
Servings: 4 servings
Ingredients
- 1/4 cup unsalted butter melted and browned
- 1/4 cup light brown sugar lightly packed
- 1/4 cup granulated sugar
- 1/8 tsp baking soda
- 1/8 tsp or pinch of salt
- 2 tsp vanilla extract
- 1 large egg yolk
- 1/2 cup medium organic rye flour
- 1/2 cup chocolate chips
Instructions
- Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350°F. Lightly spray a 6.5 inch cast iron skillet with a flour-based baking spray. Set to the side.
- In a small-size (light colored highly recommended) saucepan melt the unsalted butter over medium heat. Continue to stir as the butter begins to bubble and foam, then subsides. This is the water evaporating from the butter. Continue to heat until the butter turns a light color brown and has a nutty aromatic flavor with brown bits at the bottom of the saucepan. From start to finish this step will take roughly 5-6 minutes. Immediately remove the browned butter from the heat and pour into a small glass bowl. Set to the side.
- In a medium-size mixing bowl, whisk together the light brown sugar, granulated sugar, baking soda, and salt.
- Add in the brown butter, egg yolk, and vanilla extract. Mix together until fully incorporated. Your cookie dough at this stage should be soft and gritty looking—kind of like a thick sugar scrub. And it should be a warm golden or amber color.
- Stir in the rye flour until just combined and you no longer see any flour left in the cookie dough. Fold in the chocolate chips.
- Press the cookie dough into the prepared 6.5 inch skillet and bake for 20-22 minutes at 350ºF. The top will be a medium golden brown and puffy, coming up to the sides. Top with any additional chocolate chips, if desired.
Video
Notes
- To make this a regular chocolate chip cookie skillet, you can easily swap out the rye flour for the same amount of all-purpose flour.
- If you would like to make this gluten-free, I recommend using the 1:1 gluten free flours that are available right now.
- You can skip browning the butter if you would rather have this as a regular chocolate chip cookie. You will still need to melt it before adding it to the cookie dough mixture.
- I used Ghirardelli's Grand Chocolate Chips, but you can easily swap those out for regular size semi-sweet chocolate chips, milk chocolate chips, or chunks of chocolate.
- While not used in this recipe, you can add some pecans, walnuts, or almonds to your cookie skillet! Reduce the amount of chocolate chips from 1/2 cup to 1/4 cup and add in 1/4 cup of your favorite nuts.
- Recipe adapted from King Arthur Baking.
Nutrition
Calories: 379kcal | Carbohydrates: 50g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 115mg | Potassium: 142mg | Fiber: 2g | Sugar: 39g | Vitamin A: 419IU | Calcium: 40mg | Iron: 1mg