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Crispy Brown Butter Chocolate Chip Skillet Cookie Recipe with Sea Salt

brown butter chocolate chip skillet cookie - featured image
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A quick and easy skillet cookie with crispy edges, a gooey center, and a sprinkle of sea salt for a perfect sweet and salty treat.

Ingredients

Scale
  • 1 stick (113g) unsalted butter, browned
  • ½ cup (100g) granulated sugar
  • ½ cup packed (110g) light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (170g) semi-sweet or dark chocolate chips
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Place an 8-inch cast iron skillet inside the oven to warm for about 10 minutes.
  2. Brown the butter in a medium saucepan over medium heat, stirring frequently until golden and nutty, about 5-7 minutes. Remove from heat and let cool for 5 minutes.
  3. In a mixing bowl, combine the browned butter with granulated sugar and light brown sugar. Stir until combined.
  4. Whisk in the egg and vanilla extract until smooth and glossy.
  5. In a separate bowl, whisk together flour, baking soda, and salt.
  6. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  7. Fold in the chocolate chips evenly.
  8. Carefully remove the hot skillet from the oven using oven mitts and lightly grease it with butter or non-stick spray.
  9. Spread the dough evenly in the skillet, pressing gently to flatten slightly.
  10. Sprinkle flaky sea salt over the top.
  11. Bake for 20-25 minutes until edges are golden and crisp and the center is soft and slightly gooey. Check doneness with a toothpick; it should come out with a few moist crumbs.
  12. Cool on a wire rack for about 10 minutes before serving.

Notes

Brown the butter carefully to avoid burning and achieve a nutty flavor. Do not overmix the dough to keep the cookie tender. Preheat the skillet for crispy edges. Use flaky sea salt for the best texture and flavor contrast. Tent with foil if edges brown too quickly. Dough can be refrigerated up to 24 hours before baking; add a couple extra minutes to bake time if baking from cold.

Nutrition

Keywords: brown butter, chocolate chip, skillet cookie, sea salt, dessert, easy recipe, crispy edges, gooey center

Find it online: https://tomyumy.com/crispy-brown-butter-chocolate-chip-skillet-cookie-recipe-with-sea-salt-easy-and-perfect/