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Gooey Brown Butter Chocolate Chip Skillet Cookie – Easy 30-Minute Dessert

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This Gooey Brown Butter Chocolate Chip Skillet Cookie is a quick and easy 30-minute dessert with crisp edges and a molten, gooey center. The secret is browning the butter, which adds a nutty, caramel-like depth that transforms a classic cookie into something extraordinary.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups semi-sweet chocolate chips
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until the butter foams, subsides, and turns golden brown with a nutty aroma (about 5-7 minutes). Immediately pour into a large mixing bowl to stop cooking. Let cool for 5 minutes.
  2. Preheat and prep: Preheat oven to 350°F (175°C). Place a 10-inch cast iron skillet in the oven to heat for 5 minutes. Carefully remove the hot skillet and add 1 tablespoon of butter (from the measured sticks), swirling to coat the bottom and sides.
  3. Mix wet ingredients: To the bowl with cooled brown butter, add ¾ cup packed brown sugar and ¼ cup granulated sugar. Whisk vigorously until smooth and well combined. Add 1 large egg and 1 teaspoon vanilla extract, whisking until smooth and glossy.
  4. Combine dry ingredients: In a separate medium bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt.
  5. Bring it together: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (do not overmix). Fold in 1 ½ cups semi-sweet chocolate chips, reserving a handful to press on top.
  6. Bake: Transfer dough to the prepared hot skillet, pressing into an even layer. Press reserved chocolate chips on top. Bake for 18-22 minutes, until edges are golden brown and set, but the center still looks slightly soft and puffy.
  7. Cool and serve: Remove from oven and place on a cooling rack. Let cool for at least 10-15 minutes. Sprinkle with flaky sea salt, add a scoop of vanilla ice cream, and serve with spoons.

Notes

Don’t walk away from the butter while browning—it can burn quickly. Let the brown butter cool for at least 5 minutes before adding the egg to avoid scrambling. Preheat the skillet for crispier edges. Underbake slightly; the residual heat from the skillet will finish cooking the center. If the center sinks after cooling, it’s normal and means it’s extra gooey. If edges brown too quickly, tent with foil for the last 5 minutes.

Nutrition

Keywords: skillet cookie, brown butter, chocolate chip cookie, easy dessert, 30-minute dessert, cast iron cookie, gooey cookie

Find it online: https://gleefulfork.com/gooey-brown-butter-chocolate-chip-skillet-cookie-easy-30-minute-dessert/