Crispy at the edges, gooey in the center — this indulgent skillet cookie is everything a dessert should be.
Chef Joe Sasto's Brown Butter Skillet Cookie takes a classic chocolate chip cookie to the next level with rich, nutty browned butter and melty pools of chocolate. It bakes up golden and caramelized around the edges while staying perfectly soft in the center — the kind of dessert meant to be eaten warm, right from the skillet.
Finished with a sprinkle of flaky sea salt and a scoop of vanilla ice cream, it’s simple enough for a weeknight treat but decadent enough to share (or not!).
Brown Butter Chocolate Chip Skillet Cookie
10 min
20 min
2 - 4
Dessert
Chef Joe Sasto
Sear. Simmer. Sasto!
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Ingredients
6 tbsp unsalted butter
½ cup packed brown sugar
2 tbsp granulated sugar
1 large egg yolk
1 tsp vanilla extract
¾ cup all-purpose flour
¼ tsp baking soda
¼ tsp kosher salt
½ cup semisweet chocolate chips or chunks
Flaky sea salt, for finishing
Directions
1. Brown the Butter
In a small saucepan over medium heat, cook butter until it foams, then turns golden brown with nutty aromas, about 4–5 minutes. Swirl the pan often to prevent burning. Pour into a heatproof bowl and let cool slightly.
2. Mix the Wet Ingredients
Whisk the brown sugar and granulated sugar into the browned butter. Add the egg yolk and vanilla, whisking until smooth and glossy.
3. Add the Dry Ingredients
In a small bowl, whisk flour, baking soda, and salt. Fold gently into the wet mixture until just combined.
4. Fold in Chocolate
Stir in the chocolate chips or chunks, reserving a few for the top.
5. Bake
Lightly butter a 6-inch cast iron skillet. Spread the dough evenly into the pan, pressing in reserved chocolate on top. Bake at 350°F for 18–22 minutes, until golden brown at the edges but still soft in the center.
6. Finish & Serve
Sprinkle with flaky sea salt. Let rest for 5 minutes, then serve warm straight from the skillet with a scoop of vanilla ice cream.
