There’s nothing quite like pulling a warm, gooey cookie from the oven—but my Brown-Butter Chocolate Chunk Skillet Cookie takes that feeling to a whole new level. The first time I made this, my kitchen smelled like a bakery crossed with a candy shop, and my family hovered around the oven like it was Christmas morning. The secret? Browning the butter first. It adds this deep, nutty richness that makes every bite taste like a hug from the inside. Baking it in a skillet gives you those perfect crisp edges with a center so soft, you’ll want to eat it with a spoon. Trust me, this isn’t just a cookie—it’s an experience.
Why You’ll Love This Brown-Butter Chocolate Chunk Skillet Cookie
This isn’t your average cookie—it’s a game-changer. Here’s why:
- That brown butter magic: Browning the butter transforms it into something nutty and complex, like toffee meets caramel. It’s the difference between “good” and “where has this been all my life?”
- Textural perfection: Crispy edges give way to a center that stays gloriously chewy for days (if it lasts that long).
- One-pan wonder: Mix, bake, and serve all in the same skillet—fewer dishes means more time eating.
- Built for sharing: Bring the whole skillet to the table and watch everyone dive in with spoons. It’s dessert and a bonding experience.
Seriously, this cookie checks all the boxes. You’ll want to make it your signature dessert. For more delicious recipes, check out my all recipes page.
Ingredients for Brown-Butter Chocolate Chunk Skillet Cookie
Gather these simple ingredients—you probably have most in your pantry already. But trust me, the magic is in how we use them:
- 1 cup unsalted butter (for browning) – Don’t even think about using margarine here. We need the real deal for that rich, nutty flavor.
- 1 cup packed dark brown sugar – Pack it tight, friends! That molasses-y depth pairs perfectly with the brown butter.
- 1/2 cup granulated sugar – Our trusty sidekick to balance things out.
- 2 large eggs – Room temperature, please! They’ll blend into the batter like a dream.
- 2 tsp vanilla extract – The good stuff, not that imitation nonsense.
- 2 1/4 cups all-purpose flour – Measure by spooning into the cup, not scooping—we’re not savages.
- 1 tsp baking soda – Our little rising helper.
- 1/2 tsp salt – Just enough to make the flavors pop.
- 1 1/2 cups chocolate chunks – I like the irregular chunks that melt into pools, but chips work in a pinch.
See? Nothing fancy. But when these ingredients come together… oh boy, you’re in for a treat.
How to Make Brown-Butter Chocolate Chunk Skillet Cookie
Alright, let’s get to the good part—making this glorious cookie! I’ll walk you through each step so you get that perfect chewy-crispy texture every time. Promise it’s easier than it looks, and oh so worth it.
Browning the Butter
First things first: that golden, nutty butter. Melt your butter in the skillet over medium heat—no rushing! Swirl the pan occasionally as it foams. After about 5 minutes, you’ll see little brown bits forming at the bottom and smell this incredible toasty aroma. That’s your cue to take it off the heat immediately—it can go from perfect to burnt in seconds! Pour it into a bowl to cool slightly while you prep the rest. Those little brown bits? That’s pure flavor gold right there.
Mixing the Dough
Now the fun part! Whisk both sugars into your slightly cooled brown butter until it looks like glossy caramel. Add eggs one at a time, mixing well after each, then splash in that vanilla. In goes the flour mixture—just stir until no dry spots remain. Overmixing is the enemy of tender cookies! Finally, fold in those chocolate chunks (save a handful for topping if you’re feeling fancy). The dough will be thick and oh-so-scoopable.
Press the dough evenly into your skillet—it’ll look like not enough, but trust me, it puffs up beautifully. Bake at 350°F for 20-25 minutes until the edges are golden but the center still looks a tiny bit underdone. Let it cool for at least 10 minutes before slicing—I know it’s hard, but this keeps it from falling apart. Then dig in while it’s still warm and gooey! You can find more cookie inspiration on Pinterest.
Tips for the Best Brown-Butter Chocolate Chunk Skillet Cookie
Listen, I’ve made this cookie more times than I can count—here are my hard-earned secrets:
- Skillet matters: Use a 10-inch cast iron for perfect thickness. Too small? Your cookie will be doughy in the middle. Too big? Say hello to cookie crackers.
- The toothpick lie: Forget clean—you want moist crumbs clinging when you test it. The cookie keeps cooking as it cools!
- Serve it warm: That melty chocolate center is everything. If it cools completely, just zap slices for 10 seconds—instant magic.
- Butter watch: Stir constantly while browning—those milk solids burn fast. Stop when it smells like toasted nuts.
Follow these, and you’ll get cookie perfection every single time. For more baking ideas, check out my cherry almond chocolate cookies.
Variations for Your Brown-Butter Chocolate Chunk Skillet Cookie
Once you’ve mastered the classic, try these fun twists—I love switching it up depending on my mood (or what’s in my pantry)!
- Nutty delight: Fold in 1/2 cup chopped walnuts or pecans with the chocolate chunks. They add the BEST crunch alongside that brown butter.
- Salty-sweet magic: Right out of the oven, sprinkle flaky sea salt over the top. It makes the chocolate taste even richer.
- Caramel obsession: Drizzle warm caramel sauce over slices before serving—gooey meets gooier!
- Coffee kick: Add 1 tbsp instant espresso powder to the dry ingredients for a mocha twist my husband begs for.
Really, you can’t go wrong—this cookie is your canvas!
Serving and Storing Brown-Butter Chocolate Chunk Skillet Cookie
This cookie is meant to be shared—preferably while still warm from the oven! I always plop a big scoop of vanilla ice cream right in the center of the skillet and let it melt into all those chocolatey crevices. My kids fight over who gets to scrape up the last gooey bits with their spoons. For more dessert ideas, try my Indian kulfi ice cream.
Leftovers? Ha! Just kidding—if you somehow have any, cover the skillet tightly with foil and keep it at room temp for up to 3 days. For longer storage, slice and freeze portions between parchment paper. A quick 15-second microwave zap brings back that fresh-from-the-oven magic. Though let’s be real—it never lasts long enough to need freezing in my house!
Nutritional Information
Now, let’s be real—we’re not eating skillet cookies for their nutritional benefits! But since you asked (and because I’ve gotten that question a lot from friends trying to justify second helpings), here’s the scoop. These numbers are rough estimates since brands and ingredient sizes vary.
A modest slice gives you that perfect balance of crispy edges and melty center while keeping things somewhat reasonable—if you stop at one slice, that is. The brown butter adds richness without extra ingredients, and using dark brown sugar means more molasses flavor per bite.
Just remember: nutritional values change based on your specific chocolate chunks, butter brand, and whether you go wild with the ice cream topping (no judgment here). This is dessert, after all—sometimes you just need to enjoy the moment!
Nutritional disclaimer: All values are approximate and will vary based on ingredient brands and specific measurements used.
Questions About Brown-Butter Chocolate Chunk Skillet Cookie
I get asked these all the time—here are the answers straight from my cookie-obsessed brain:
Can I use a different pan? Absolutely! A 9×9-inch baking dish works if you don’t have a skillet. Just watch the baking time—it might need 5 extra minutes. Glass pans bake slower than metal, so adjust accordingly.
Can I make this ahead? Two great options: 1) Freeze the unbaked dough right in the skillet (wrap tightly) for up to 3 months—bake straight from frozen, adding 5-7 minutes. 2) Bake and freeze slices; they reheat beautifully.
How do I reheat leftovers? My trick? 10-15 seconds in the microwave revives that gooey magic. For crisp edges, pop slices in a 350°F oven for 3 minutes.
Why did my butter burn? Medium heat is key—no higher! Butter goes from golden to bitter fast. If it smells acrid, sadly, you’ll need to start over.
Try this recipe and share your results! Tag me in your skillet cookie adventures—I love seeing your twists!
Print
1 Epic Brown-Butter Chocolate Chunk Skillet Cookie Recipe
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
A rich, chewy chocolate chunk cookie baked in a skillet with nutty brown butter for deep flavor.
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chocolate chunks
Instructions
- Preheat oven to 350°F (175°C).
- Brown butter in a skillet over medium heat, then let cool slightly.
- Whisk sugars into the butter, then mix in eggs and vanilla.
- Stir in flour, baking soda, and salt until combined.
- Fold in chocolate chunks.
- Press dough into the skillet and bake for 20-25 minutes.
- Let cool slightly before serving.
Notes
- Use a 10-inch skillet for best results.
- Browning butter adds a nutty flavor—don’t skip this step.
- Top with ice cream for an indulgent dessert.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: brown butter, chocolate chunk, skillet cookie, dessert
