Brown Butter Chocolate Chip Skillet Cookies
These brown butter skillet cookies are rich and nutty from the browned butter, filled with chocolate chips, and baked until golden on the edges but soft in the middle. There’s something extra cozy about dessert served in its own little skillet — especially when it’s warm, gooey, and finished with a scoop of ice cream. We got this recipe from Broma Bakery, but used individual mini skillets (but you can use one large skillet if you prefer) and topped them with vanilla ice cream straight from the oven. It’s a dessert that feels special every time.
INGREDIENTS
1¾ cups all-purpose flour
¼ cup granulated sugar
1 cup brown sugar
1 tsp baking soda
¼ tsp salt (use less if using salted butter)
1½ sticks salted butter (browned)
1 tsp vanilla extract
1 egg + 1 egg yolk
Semi-sweet chocolate chips (add to your liking)
Avocado oil or nonstick spray (for greasing skillets)
Vanilla ice cream, for topping
Step 1: Preheat oven to 350°F. Spray individual mini skillets (or one large skillet) with avocado oil or nonstick spray.
Step 2: In a small saucepan, melt the butter over medium heat. Let it simmer until the color deepens to golden brown and it smells nutty. Remove from heat and set aside to cool slightly.
Step 3: In a mixing bowl, whisk together flour, granulated sugar, brown sugar, baking soda, and salt.
Step 4: In a separate bowl, whisk together the egg, egg yolk, and vanilla.
Step 5: Slowly pour the warm (not hot) browned butter into the dry ingredients and stir to combine. Let the mixture cool slightly.
Step 6: Add the egg mixture into the dough and mix quickly until smooth and combined.
Step 7: Fold in chocolate chips — as many as you’d like, but don’t overmix.
Step 8: Chill the dough in the fridge for about 30 minutes.
Step 9: Scoop dough into mini skillets and gently spread. Bake for 12–15 minutes, until golden on the edges but still soft in the center. (Bake 18–20 minutes if using one large skillet.)
Step 10: Serve warm with a scoop of vanilla ice cream on top.
