This browned butter chocolate chunk skillet cookie is rich, chewy, and topped with cold vanilla ice cream for the perfect warm-and-cool contrast. A nutty browned butter base and generous chunks of quality chocolate turn a simple cookie into a shareable summer favorite—ideal straight from the skillet.
What makes this skillet cookie the best?
- Browned butter. Browning butter adds a deep, nutty flavor that elevates every bite and gives the cookie a toasty, caramel-like note.
- High-quality chocolate. Using a mix of chips and chopped chocolate creates varied pockets of melt and texture for a more interesting cookie.
- Blend of flours. Combining bread flour with all-purpose flour increases chewiness without altering flavor, thanks to the higher protein content that helps retain moisture and structure.
How to make browned butter chocolate chunk skillet cookie
Brown the butter
In a medium stainless steel or cast-iron saucepan, melt the butter over medium heat. Swirl the pan as it melts so the milk solids separate and toast evenly. The butter will crackle, foam, and develop a nutty aroma; once you see golden brown bits on the bottom, remove it from heat and pour into a bowl to cool.
Note: some butter evaporates while browning. If you start with 1 cup (226 g) you’ll typically end up around 185–190 g. Weigh the browned butter and, if it’s less than 188–190 g, add a bit of melted butter to reach the correct amount.
Make the dough
Once the browned butter has cooled, add it to the bowl of a stand mixer fitted with the paddle attachment along with the dark brown sugar and granulated sugar. Cream for 3 minutes until light and fluffy. Add the eggs, extra egg yolk, and vanilla, and mix for another 2 minutes to emulsify and create a light texture.
Add the dry ingredients and mix just until mostly combined, with a few streaks of flour remaining. Fold in most of the chocolate, reserving some to sprinkle on top before baking.
Bake and serve
Press the dough evenly into a 9″ cast-iron skillet and sprinkle the remaining chocolate on top. Bake at 350°F (175°C) for 23–25 minutes, until the edges are set and just beginning to brown while the center still looks wet and wobbly. Remove from the oven—cast iron retains heat and the cookie will finish cooking in the skillet.
Top with flaky salt and a few scoops of vanilla ice cream, then serve warm with spoons for sharing.
Chocolate chunk skillet cookie FAQs
- How long will it keep? Without ice cream, the cookie stays fresh up to a week at room temperature if covered. Once exposed, cover to prevent drying.
- Can I make it gluten-free? Yes. Substitute 2 1/4 cups of a 1:1 gluten-free flour blend for the all-purpose and bread flours. Texture may be slightly less chewy but still delicious.
- Can I use light brown sugar? Light brown sugar works fine. Dark brown sugar adds more molasses and a deeper caramel flavor, but either will produce a tasty cookie.
- Do I need cream of tartar? Cream of tartar adds acidity to help activate baking soda and keep the texture light. Skipping it won’t ruin the cookie, but it’s recommended for best texture.
Browned Butter Chocolate Chunk Skillet Cookie
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- Author: Elizabeth Buuck
- Prep Time: 20 minutes
- Cook Time: 25 min
- Total Time: 45 minutes
- Yield: 1 Skillet Cookie
- Cuisine: American
Description
A big, warm, chocolate-packed skillet cookie finished with flaky salt and scoops of vanilla ice cream.
Ingredients
Scale
- 1 C (226 g) unsalted butter, browned (about 188–190 g browned butter)
- 3/4 C (175 g) dark brown sugar
- 1/2 C (110 g) granulated sugar
- 2 large eggs + 1 egg yolk, room temperature
- 2 tsp pure vanilla extract
- 1 1/4 C (155 g) all-purpose flour
- 1 C (125 g) bread flour
- 1 TBSP cornstarch
- 1 tsp baking soda
- 1/4 tsp cream of tartar
- 1/2 tsp salt
- 1 C mini semi-sweet chocolate chips
- 4 oz dark chocolate bar, chopped
- Flaky salt, optional
- Vanilla ice cream, optional
Instructions
- Brown the butter in a medium saucepan and allow it to cool. If you have less than 188 g of browned butter, add a bit of melted butter to reach the required amount.
- In a stand mixer fitted with the paddle attachment, cream the cooled browned butter and sugars for 3–5 minutes until light and fluffy.
- Add the eggs, egg yolk, and vanilla; mix an additional 2 minutes.
- Add the dry ingredients and mix until mostly combined, with a few streaks of flour remaining.
- Fold in most of the chocolate, reserving some for the top.
- Press the dough into an even layer in a 9″ cast-iron skillet.
- Bake at 350°F (175°C) for 23–25 minutes, until the edges begin to set and brown; the center should still be wet and wobbly.
- Top with flaky salt and vanilla ice cream, then serve warm.
Notes
Cast iron retains heat for a long time. Remove the cookie while the center is still underdone so it finishes cooking in the hot skillet rather than overbaking.
If you enjoyed this browned butter chocolate chunk skillet cookie, please leave a rating and review, and tag @buuckfarmsbakery on Instagram or TikTok.
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