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chewy brown butter chocolate chunk skillet cookie - featured image

Chewy Brown Butter Chocolate Chunk Skillet Cookie

  • Author: Lilya
  • Total Time: 30 minutes
  • Yield: 8 servings 1x

Description

A warm, comforting skillet cookie with a nutty brown butter flavor and gooey chocolate chunks, made with simple ingredients and baked in one pan for easy cleanup.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup packed (110g) brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup + 2 tablespoons (135g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (omit if using salted butter)
  • 1 cup (170g) chocolate chunks (preferably chopped semi-sweet chocolate bars)
  • Optional: 1/2 cup chopped walnuts or pecans

Instructions

  1. Brown the butter over medium heat in a small saucepan or skillet until it foams and the milk solids turn golden brown and smell nutty, about 5-7 minutes. Remove from heat and let cool slightly.
  2. In a mixing bowl, combine granulated sugar and brown sugar. Pour in the warm brown butter and stir until smooth and combined.
  3. Add the egg and vanilla extract to the sugar and butter mixture. Mix thoroughly until uniform and slightly thickened.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring just until combined without overmixing.
  5. Fold in the chocolate chunks gently with a spatula, ensuring even distribution without smashing them.
  6. Transfer the dough to an 8-10 inch oven-safe skillet and spread evenly. Bake in a preheated 350°F (175°C) oven for 18-22 minutes, until edges are golden and set but the center remains soft.
  7. Let the cookie cool in the skillet for at least 10 minutes before slicing. Serve warm, optionally with vanilla ice cream or cold milk.

Notes

Do not rush browning the butter to avoid burning and bitterness. Use chopped chocolate chunks instead of chips for gooey pockets. Pull cookie from oven when center is still slightly soft for maximum chewiness. Room temperature egg helps batter come together smoothly. An 8-inch skillet is ideal for thickness and texture. Optional add-ins include nuts or a sprinkle of flaky sea salt before baking. Dough can be refrigerated up to 24 hours before baking. Leftovers keep well at room temperature for 3 days and reheat gently.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of skillet cooki
  • Calories: 320
  • Sugar: 24
  • Sodium: 150
  • Fat: 17
  • Saturated Fat: 10
  • Carbohydrates: 38
  • Fiber: 2
  • Protein: 4

Keywords: brown butter cookie, skillet cookie, chocolate chunk cookie, chewy cookie, easy dessert, one pan dessert

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Find it online: https://platelyn.com/chewy-brown-butter-chocolate-chunk-skillet-cookie-recipe-with-simple-ingredients/