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Oh, how I love a skillet cookie – specifically a BROWNED BUTTER chocolate chunk skillet cookie. It’s probably one of the easiest ways to make a chocolate chip cookie, but at the same time so impressive when you set it on the table. And for extra wow factor top it with some ice cream and caramel sauce – yes please. Isn’t there just something so perfect about a warm cookie and melty ice cream?!
My number one favorite thing about a making skillet cookies is how easy and mess-free they are. Aside from your measuring cups and spoons, the skillet is all you need. As a mom who’s doing SO. MANY. DISHES. – one pan desserts – and meals! – are really appreciated.
How to Make Browned Butter Chocolate Chunk Skillet Cookie
Start out by browning the butter in a large cast-iron skillet over medium heat. Browning butter really takes your desserts to the next level and gives them a slightly nutty flavor – it’s real good guys. Swirl the butter around the pan frequently until it reaches a light amber color. It’ll take about 5-7 minutes. While the butter is still hot, stir in the sugars with a wooden spoon. Stir quickly so that the sugars begin to dissolve into the butter.
Now, allow the butter and sugar mixture to cool. This is VERY important. If you try to stir the eggs into hot butter — let’s just say I hope you like a little scrambled egg in your cookies. It will take a little time to cool because cast iron pans hold their heat for such a long time. To speed up the process, you can brown the butter in another skillet that cools faster – like a nonstick. But like I said, one pan for the win in my book. And I like to preheat the oven (350 degrees) and assemble my other ingredients while I wait for the butter to cool.
Once the butter has cooled, stir in the egg, egg yolk, and vanilla. Then stir in the dry ingredients – flour, salt, baking soda, and baking powder. When the dry ingredients are incorporated, stir in the chocolate chips. **Pro tip – add a mixture of different chocolate chips. I like to use chunks and mini chocolate chips. It does great things for the texture of the cookie.
Baking and Serving
Press the dough into an even layer in the skillet and bake at 350 for 16-18 minutes. Remember that the cast iron skillet will hold the heat for a long time. So you want to remove the cookie from the oven when the center is still a bit doughy. It will finish baking while it sits in the hot skillet.
Then give the whole family a spoon and go to town. Wait – top it with my vanilla bean no churn ice cream and some caramel sauce (and perhaps a sprinkle of sea salt if you’re into that salty-sweet thing) – THEN go to town. I really love this salted caramel sauce from Smuckers when I’m not feelin’ like making it homemade.
Don’t forget to follow me on Instagram and tag me when you make this!! I love seeing my recipes come to life in your kitchen!Print
Classic chocolate chunk cookies made in a skillet with browned butter for a special ooey gooey treat. Top with ice cream for extra style points!
- 1 C Unsalted Butter
- 3/4 C Brown Sugar
- 1/2 C Granulated Sugar
- 1 Lg Egg (+ 1 Yolk, Room Temp)
- 1 tsp Pure Vanilla Extract
- 2 1/2 C All Purpose Flour
- 1 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/2 tsp Salt
- 1 C Chocolate Chunks (or/and chocolate chips)
- Brown the butter in a large cast iron skillet over medium heat (5-7 min)
- While butter is still hot, stir in the brown sugar and granulated sugar. Stir quickly so the sugars dissolve.
- Allow the butter to cool. This is VERY important.
- Once butter is cooled, stir in the egg, egg yolk, and vanilla.
- Stir in the dry ingredients – flour, salt, baking powder, baking soda.
- Stir in chocolate chips.
- Press the dough into an even layer and bake for 16-18 minutes.
- Remove from the oven when center of cookie is still doughy. It will continue to bake in the hot skillet.
- Top with ice cream and enjoy!