This brown butter chocolate chunk skillet cookie is simply divine! The brown butter adds a rich, nutty flavor which complements the soft, melt in your mouth texture of the skillet cookie beautifully. With large chunks of chocolate in each bite, this fragrant and super flavorful treat will satisfy any cookie cravings!
Why You Will Love This Skillet Cookie Recipe
- So easy to make
- Loads of melty chocolate chunks
- Rich, nutty flavor of brown butter
- Soft in the center with nice crisp edges
How to Make Easy Skillet Cookie
Using everyday simple ingredients, this skillet cookie recipe is a breeze to make. For a more rich and nutty flavor, I opted to use brown butter in place of regular melted butter. The outcome was crazy delicious!
Here is what you will need to make recipe:
Key Ingredients
- Unbleached All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Unsalted Butter
- Dark Brown Sugar
- Granulated Sugar
- Heavy Cream
- Vanilla Extract
- Semi-Sweet Chocolate
- Flaky Sea Salt, Optional
Tips for Making the Best Skillet Cookie
- Use a Good Quality Skillet – a good quality skillet will help prevent the cookie from sticking to the pan. I prefer to use a cast iron skillet, specifically, this brand. In addition to using a good quality skillet, I generously grease the skillet as well to prevent the cookie from sticking to the pan.
- Allow the Butter to Cool Before Using – this recipe calls for browning the butter before mixing with the other ingredients. To avoid the chocolate chunks from melting prior to baking, the brown butter should be cooled until it is no longer hot to touch.
- Do Not Overmix Cookie Batter – overmixing the cookie dough will result in a tough, possibly dry cookie. It is best to mix the ingredients together just until the cookie dough comes together. Next, the chocolate chunks should be folded into the cookie dough just until it is incorporated.
- Do Not Overbake the Cookie – overbaking the skillet cookie will result in a dry, crumbly texture. It is best to bake the skillet cookie just until the edges are crisp but the center appears soft and slightly gooey. Keep in mind that the cookie will continue to cook from the residual heat of the skillet after it is removed from the oven.
How to Store Skillet Cookie
- Skillet cookie is best eaten the day it is baked especially if it is topped with whipped cream or ice cream.
- Leftover skillet cookie stored in an airtight container will last 2-3 days in the fridge and about 1-2 months in the freezer. Frozen pieces/slices of skillet the cookie may be warmed in a conventional/toaster oven to restore soft texture.
Frequently Asked Questions
Can Skillet Cookie Be Made Gluten-Free?
Yes, to make skillet cookie gluten-free, simply substitute gluten flour with all-purpose gluten-free flour. Just make sure that the gluten-free flour you use has xanthan gum listed as an ingredient. Here are some great multi-purpose gluten-free flour mixes – Bob’s Red Mill and King Arthur Flour.
Can I Make Skillet Cookie Without a Cast Iron Pan?
Yes, any oven safe skillet will work. Alternatively, this recipe may be baked as cookie bars in a 8×8 or 9×9 square baking pan.
What is the Best Kind of Chocolate to Use in Skillet Cookie?
I, personally, prefer to use a good quality chocolate bar and break it up into chocolate chunks. Some great chocolate options for baking are Baker’s Chocolate and Ghiradelli. I typically go for semi-sweet chocolate but bittersweet or any 72% or higher cocoa dark chocolate will work as well. Chocolate chips may be used in place of chocolate chunks if preferred.
Looking for More Scrumptious Eats, Checkout the Link Below:
If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintBrown Butter Chocolate Chunk Skillet Cookie
This brown butter chocolate chunk skillet cookie is simply divine! The brown butter adds a rich, nutty flavor which complements the soft, melt in your mouth texture of the skillet cookie beautifully. With large chunks of chocolate in each bite, this fragrant and super flavorful skillet cookie will satisfy any cookie cravings!
- Prep Time: 15 Minutes
- Cook Time: 22 Minutes
- Total Time: 37 minutes
- Yield: 1 Skillet Cookie 1x
Ingredients
- 1 1/2 Cups (188 g) Unbleached All-Purpose Flour, Spooned and Leveled
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 1/2 Cup (114 g) Dark Brown Sugar, Packed
- 2 Tablespoons (25 g) Granulated Sugar
- 1 Large Egg, Room Temperature
- 1/2 Cup + 2 Tablespoons (141 g) Unsalted Butter
- 1/2 Tablespoon Heavy Cream, Room Temperature
- 1 Teaspoon Vanilla Extract
- 6 Ounces (170 g) Semi-Sweet Chocolate Bar, Roughly Chopped, Divided
- Flaky Sea Salt, Optional
Instructions
- Preheat the oven to 350F (175C). Generously grease an 8 inch cast iron or oven-safe skillet. Set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- Place cut pieces of butter in a light-colored pan. This will allow you to see when the butter starts to change color and become caramelized.
- Melt and cook the butter under medium heat while stirring constantly until the butter starts to turn a rich golden brown color with a nutty aroma, about 6-8 minutes. The milk solids at the base of the base will also look golden brown in appearance.
- Pour brown butter into a heat-safe large mixing bowl and allow to cool until no longer hot to touch, about 8-10 minutes.
- In the bowl with the cooled brown butter, whisk in the brown and granulated sugars to combine.
- Next, whisk in the heavy cream, vanilla extract, and egg into the sugar-butter mixture.
- With a wooden or large mixing spoon, mix the dry ingredients into the wet batter just until cookie dough comes together.
- Fold 4 ounces of the chocolate chunks into the cookie batter before transferring to the greased cast iron skillet and smoothing into an even layer.
- Top skillet cookie dough with the remaining 2 ounces of chocolate chunks and bake for 20-22 minutes for a more gooey center cookie or 22-24 minutes for a soft but more set cookie.
- Sprinkle skillet cookie with sea salt and allow to cool for 10-15 minutes before serving as is or with ice cream.
Notes
- Skillet cookie is best eaten the day it is baked especially if it is topped with whipped cream or ice cream.
- Leftover skillet cookie stored in an airtight container will last 2-3 days in the fridge and about 1-2 months in the freezer. Frozen pieces/slices of the skillet cookie may be warmed in a conventional/toaster oven to restore soft texture.
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