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Ultimate Brown Butter Chocolate Chip Skillet Cookie Recipe with Vanilla Bean Ice Cream

brown butter chocolate chip skillet cookie - featured image
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A warm, gooey, and nostalgic skillet cookie featuring nutty brown butter and melty chocolate chips, served with creamy vanilla bean ice cream. Perfect for quick homemade desserts that impress without stress.

Ingredients

Scale
  • 1 stick (113g) unsalted butter, browned
  • 3/4 cup (150g) light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (125g) all-purpose flour (or almond flour for gluten-free option)
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (130g) semi-sweet chocolate chips
  • Vanilla bean ice cream, for serving

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt the unsalted butter. Stir frequently as it foams and then turns a golden brown with a nutty aroma. Remove from heat when golden specks appear and aroma is toasty. Pour into a mixing bowl and let cool for about 5 minutes.
  2. Mix sugars and butter: Add light brown sugar and granulated sugar to the browned butter. Stir until combined and slightly glossy.
  3. Add egg and vanilla: Crack in the egg and add pure vanilla extract. Whisk until smooth and creamy. If mixture is too warm, wait before adding egg to avoid cooking it.
  4. Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
  5. Mix dry into wet: Gradually add dry ingredients to wet mixture. Stir gently with a wooden spoon or spatula until just combined; do not overmix.
  6. Fold in chocolate chips: Add semi-sweet chocolate chips and fold evenly into the dough.
  7. Transfer dough to skillet: Spread dough evenly in a well-seasoned 8-inch cast-iron skillet, smoothing the top.
  8. Bake: Place skillet in a preheated 350°F (175°C) oven. Bake for 18-22 minutes until edges are golden brown and center is set but still soft.
  9. Cool slightly and serve: Let cool on a wire rack for about 5 minutes. Serve warm topped with a scoop of vanilla bean ice cream.

Notes

Watch the butter carefully when browning to avoid burning; remove from heat as soon as it smells nutty and turns golden. Do not overmix the dough to keep the cookie tender and chewy. Tent with foil if edges brown too fast. Let the cookie rest after baking to set texture. For dairy-free, substitute butter with coconut oil and use dairy-free ice cream. Dough can be refrigerated up to 24 hours before baking.

Nutrition

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

Find it online: https://cheerycrisp.com/ultimate-brown-butter-chocolate-chip-skillet-cookie-recipe-with-vanilla-bean-ice-cream-perfect-for-homemade-desserts/