Description
Deliciously rich and chewy skillet chocolate chip cookies made with browned butter and a mix of semisweet and milk chocolate chips. This recipe yields a perfectly golden, gooey cookie with crisp edges, baked effortlessly in a cast-iron skillet, ideal for sharing.
Ingredients
Scale
Dry Ingredients
- 1¾ cups all-purpose flour (210 grams)
- ½ teaspoon baking soda (3 grams)
- 1½ teaspoons kosher salt (5 grams)
Wet Ingredients
- 13 tablespoons unsalted butter (184 grams, divided; 1⅝ stick)
- 1 cup dark brown sugar (213 grams)
- ¼ cup granulated sugar (50 grams)
- 2 teaspoons pure vanilla extract (8 grams)
- 1 large egg (50 grams)
- 1 egg yolk (14 grams)
Chocolate
- ½ cup semisweet chocolate chips (85 grams)
- ½ cup milk chocolate chips (85 grams)
Other
- Nonstick cooking spray for skillet
Instructions
- Preheat Oven: Adjust the oven rack to the upper-middle position and preheat oven to 350°F (175°C) for perfect baking temperature.
- Prepare Skillet: Generously butter a 12-inch cast-iron skillet with 1 tablespoon of butter, then spray it with nonstick cooking spray to prevent sticking.
- Bread Butter: In a medium-sized heavy-bottomed saucepan over medium heat, melt 9 tablespoons of butter. Continuously swirl the pan to brown the butter until it turns dark golden brown with a nutty aroma, about 3–5 minutes, being careful not to burn it. Remove from heat and transfer to a large heat-proof bowl. Add the remaining 3 tablespoons of butter and stir until melted.
- Mix Sugars and Eggs: Whisk in the dark brown sugar, granulated sugar, kosher salt, and vanilla extract until smooth. Add the egg and egg yolk, whisking for about 30 seconds. Let the mixture rest for 3 minutes, then whisk and rest three more times, resulting in a thicker, shiny batter.
- Add Dry Ingredients: Stir in the flour and baking soda mixture just until no flour remains visible, careful not to overmix.
- Incorporate Chocolate Chips: Gently stir in semisweet and milk chocolate chips until evenly distributed throughout the dough.
- Shape and Bake: Evenly press the cookie dough into the prepared skillet and bake in the preheated oven for 23–28 minutes, rotating the skillet after 13 minutes. Bake until the center is just set but still slightly soft.
- Cool and Serve: Let the cookie cool in the skillet for 5–10 minutes before slicing into 8 wedges to serve warm and gooey.
Notes
- Use a well-seasoned cast-iron skillet for best results and even baking.
- Be very attentive when browning butter to avoid burning, as it can quickly turn from perfect to burnt.
- Resting and whisking the egg-sugar mixture multiple times helps develop a smooth, glossy batter and a tender texture.
- For a more intense chocolate flavor, you can add an extra ¼ cup of chocolate chips or use dark chocolate chunks.
- Leftovers can be warmed up slightly before serving to restore softness.
