Brown butter chocolate chip skillet cookie
A camping classic to master by heart. When you’re mixing ingredients by hand, you have to melt the butter so you might as well brown it for that extra caramelized, nutty goodness.
Brown butter chocolate chip skillet cookie
Servings: 8
Prep Time: 10 mins
Cook Time: 12 mins
Ingredients
6 tbsp butter
1 scant cup white sugar
1 large egg
1 tsp vanilla extract
1 cup all-purpose flour, spooned and leveled
½ tsp baking soda
½ tsp flaky sea salt
½ cup chocolate chips
Directions
Have you read my guide on how to bake on a stovetop? It’s a good place to start!
Melt butter in a heavy-bottomed nonstick 10” skillet on medium-low heat. To brown the butter, scrape the bottom frequently with a rubber spatula, about 5 minutes. Butter will start to foam. When the butter starts to turn golden brown and smell nutty, remove from heat and set aside.
While butter is browning, beat sugar, egg, and vanilla extract in a large mixing bowl until smooth. Stir in flour, baking soda, salt, and brown butter and mix until it forms a dough.
Spread dough evenly across the skillet. Sprinkle chocolate chips over the cookie dough.
Cover tightly with a preheated heavy lid and cook on low heat for 12 minutes or until it smells fragrant. If the cookie isn’t done, turn off the heat and let the cookie continue to cook in the residual heat, but do not let it overcook. Slice and serve hot, or dig in with a fork.
Tips
If you overcook the butter, there will be lots of brown specks from the caramelized milk solids. This isn’t bad except your cookies will have brown specks in them.
Instead of mixing chocolate chips into the dough, I find that sprinkling them over the top prevents them from sinking to the bottom.
This one will take some experimenting and luck to get the timing just right, but it’s totally worth it.