Brown Butter Skillet Chocolate Chip Cookie
Tested & Approved
by Sophie Lane
There's something almost magical about pulling a giant, gooey cookie straight from a cast iron skillet, still bubbling at the edges and smelling like a bakery. This brown butter skillet cookie delivers deep, nutty caramel flavor in every warm, molten bite.
Published: August 9, 2026
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy"s kitchen before it reaches yours. Jump to the full recipe card below.
PrintBrown Butter Skillet Chocolate Chip Cookie
A giant, gooey chocolate chip cookie baked in a cast iron skillet with rich, nutty brown butter for extra depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 4 1x
- Method: Baking
- Cuisine: American
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups semisweet chocolate chips
- Flaky sea salt, for topping
Instructions
- Preheat the oven to 350°F (175°C).
- Melt the butter in a 10-inch cast iron skillet over medium heat, swirling often, until it turns golden brown and smells nutty, about 5 minutes. Pour into a mixing bowl and let cool for 10 minutes.
- Whisk the brown sugar and granulated sugar into the browned butter until combined.
- Whisk in the egg, egg yolk, and vanilla extract until smooth and glossy.
- Stir in the flour, baking soda, and salt until just combined.
- Fold in the chocolate chips, reserving a small handful for the top.
- Press the dough evenly into the same skillet, scattering the reserved chocolate chips on top.
- Bake for 20-25 minutes, until the edges are golden and the center is just set but still soft.
- Sprinkle with flaky sea salt and let cool for 10 minutes before serving with ice cream.
Notes
Watch the butter closely as it browns — it can go from golden to burnt quickly. For extra gooeyness, slightly underbake and let the skillet"s residual heat finish the center. Leftovers reheat well in a 300°F oven for 5 minutes.
Frequently Asked Questions
What makes this a brown butter skillet cookie instead of a regular cookie?
A brown butter skillet cookie uses butter that's been cooked until golden and nutty before mixing, which adds a toffee-like depth of flavor, and it's baked as one giant cookie in a cast iron skillet rather than scooped into individual cookies.
Can I use a different pan if I don't have cast iron?
Yes, an oven-safe stainless steel skillet or a round cake pan works well too, though cast iron gives the crispiest, most caramelized edges for this brown butter skillet cookie.
How do I know when the brown butter is ready?
The butter will foam, then turn golden amber with brown flecks at the bottom and give off a nutty aroma, usually within 4-6 minutes over medium heat. Remove it from the heat immediately once it browns.
Can I make this cookie ahead of time?
You can brown the butter and mix the dough a day ahead, then chill it in the skillet and bake straight from the fridge, adding a couple extra minutes to the bake time.
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