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Brown Butter Chocolate Chip Skillet Cookie Recipe Easy Homemade Dessert with Vanilla Ice Cream

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A quick and easy skillet cookie made with nutty brown butter and melty chocolate chips, served warm with vanilla ice cream for a cozy, comforting dessert.

Ingredients

Scale
  • 1 stick (113g) unsalted butter, browned
  • ½ cup (100g) granulated sugar
  • ½ cup packed (110g) light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (170g) chocolate chips or chunks (semi-sweet and dark chocolate mix preferred)
  • Vanilla ice cream, for serving

Instructions

  1. Brown the butter: Place 1 stick (113g) unsalted butter in your skillet over medium heat. Stir constantly as it melts and foams. After about 4-5 minutes, it will turn golden brown and smell nutty. Remove from heat and transfer butter to a bowl to cool slightly (about 5 minutes).
  2. Mix sugars and butter: Add ½ cup (100g) granulated sugar and ½ cup packed (110g) light brown sugar to the browned butter. Stir until combined and somewhat smooth.
  3. Add egg and vanilla: Crack in 1 large egg (room temperature) and 1 teaspoon vanilla extract. Whisk vigorously until glossy and smooth, about 1-2 minutes.
  4. Combine dry ingredients: In a separate bowl, whisk together 1 ½ cups (180g) all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt.
  5. Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Avoid overmixing to keep the cookie tender.
  6. Fold in chocolate chips: Stir in 1 cup (170g) chocolate chips or chunks evenly throughout the dough.
  7. Prepare skillet: If you browned your butter in the skillet, wipe it clean or use a fresh one. Lightly grease the skillet with butter or non-stick spray.
  8. Transfer dough to skillet: Spread the cookie dough evenly in the skillet, smoothing the top with the back of a spoon or spatula.
  9. Bake: Place skillet in a preheated oven at 350°F (175°C) for 18-22 minutes. The edges should be golden brown and slightly crisp, while the center remains soft and gooey.
  10. Cool briefly and serve: Let the cookie cool for about 5 minutes before topping with a generous scoop of vanilla ice cream.

Notes

Keep a close eye on the butter while browning to avoid burning. Use a light-colored pan to better see the color change. Avoid overmixing the dough to keep the cookie tender and chewy. If edges brown too quickly, tent with foil halfway through baking. Let the cookie rest after baking to firm up the center. For dairy-free or vegan versions, use vegan butter and a flax egg substitute.

Nutrition

Keywords: brown butter, chocolate chip cookie, skillet cookie, easy dessert, homemade dessert, vanilla ice cream, quick dessert, cast iron skillet

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