Brown Butter Chocolate Chip Skillet Cookie Recipe

Skip baking a full batch and make this warm, gooey Brown Butter Chocolate Chip Skillet Cookie instead—perfect for up to four people. Baked in a 6.5-inch cast iron skillet, the nutty aroma of browned butter and the subtle bite of rye flour combine with semi-sweet chocolate chips to create a quick, satisfying dessert.

This skillet cookie is adapted from a King Arthur Baking rye chocolate chip cookie and is included in the recipe collection. It comes together in one medium mixing bowl and a few simple tools, then bakes right in a 6.5-inch cast iron skillet.

The browned butter and rye flour are the stars here: together they add a warm, toasty flavor and a pleasant chew. If you prefer a more classic or gluten-free version, substitutions are noted below.

Result: a golden, slightly crisp exterior with a soft, slightly underbaked, gooey center. A few flakes of sea salt on top take it over the top. Quick to make and easy to clean up, this is a great dessert for sharing—or keeping all to yourself.

Ingredients Needed

• Unsalted butter: Melt and brown for the nutty flavor.
• Sugars: Light brown and granulated sugars balance crispy edges and chewy interior.
• Baking soda & salt: Small amounts (about 1/8 tsp each or a pinch).
• Vanilla extract: Adds depth of flavor.
• Egg yolk: One yolk keeps the texture tender; save the white for another use.
• Rye flour: Adds a toasty, slightly tangy, chewy character. (All-purpose can be substituted.)
• Semi-sweet chocolate chips: I used large chips, but regular chips, milk chocolate, or chunks also work.

Variations / Substitutions

All-purpose flour: Swap 1:1 for rye to make a classic skillet cookie.

Gluten-free: Use a 1:1 gluten-free flour blend for a gluten-free version.

Skip browning the butter: You can melt the butter without browning if preferred—still delicious.

Chocolate: Use regular-size chips, milk chocolate, or chopped chocolate instead of large chips.

Nuts: Add 1/4 cup chopped pecans, walnuts, or almonds, and reduce chocolate chips to 1/4 cup if adding nuts.

Baking Tools

• 6.5-inch cast iron skillet: Ideal for even baking and presentation.
• Small saucepan: For browning 1/4 cup butter—use a light-colored pan to better see the color change.
• Small heatproof bowl: Pour the browned butter into this so it stops cooking.
• Medium mixing bowl: To combine the ingredients.
• Whisk and spatula: Whisk dry ingredients, then use a spatula to finish mixing and folding in chips.

How to Make the Recipe

This is a concise overview. Full ingredient amounts and timing are in the recipe card below.

Step 1. Brown the butter. In a light-colored saucepan, melt the butter over medium heat and stir continuously. It will foam, then subside; when it turns light brown and smells nutty with browned bits at the bottom, remove from heat and transfer to a small bowl.

Step 2. Mix the dry ingredients. Whisk together light brown sugar, granulated sugar, baking soda, and salt in a medium bowl.

Step 3. Add wet ingredients. Stir in the brown butter, egg yolk, and vanilla until combined. The batter will be soft and slightly gritty, warm and amber in color.

Step 4. Add flour and chips. Fold in the rye (or all-purpose) flour until no dry streaks remain, then fold in chocolate chips. Reserve a few chips to press on top if desired.

Step 5. Bake. Press the dough into the prepared 6.5-inch skillet and bake at 350°F for 20–22 minutes. The top should be medium golden brown and slightly puffy. Let rest 10–15 minutes before serving. Add a sprinkle of flaky sea salt or a scoop of ice cream if desired.

Brown Butter Tips

Recipe FAQs

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Brown Butter Chocolate Chip Skillet Cookie

5 from 1 vote

Author: Jennifer

Prep: 15 mins

Cook: 22 mins

Total: 37 mins

Servings: 4 servings

Skip making a whole batch of cookies and make this warm, gooey Brown Butter Chocolate Chip Skillet Cookie for up to four people. The browned butter and rye flour add nutty, aromatic flavor that pairs beautifully with semi-sweet chocolate chips.

Ingredients

• 1/4 cup unsalted butter, melted and browned
• 1/4 cup light brown sugar, lightly packed
• 1/4 cup granulated sugar
• 1/8 tsp baking soda
• 1/8 tsp salt (or pinch)
• 2 tsp vanilla extract
• 1 large egg yolk
• 1/2 cup medium rye flour
• 1/2 cup chocolate chips

Instructions

• Adjust oven rack to the second position (just above center) and preheat to 350°F. Lightly spray a 6.5-inch cast iron skillet with a flour-based baking spray.
• In a small, light-colored saucepan, melt the butter over medium heat. Stir as it bubbles and foams, then subsides. Continue until the butter turns light brown, smells nutty, and brown bits form—about 5–6 minutes. Remove from heat and pour into a small glass bowl.
• In a medium bowl, whisk together light brown sugar, granulated sugar, baking soda, and salt.
• Add the browned butter, egg yolk, and vanilla. Mix until incorporated; the mixture will be soft and slightly gritty, warm and amber in color.
• Stir in the rye flour until no dry streaks remain. Fold in the chocolate chips.
• Press the dough into the prepared skillet and bake at 350°F for 20–22 minutes. The top should be medium golden brown and slightly puffy. Add extra chips or flaky sea salt if desired. Let rest before serving.

Notes

• Swap rye for all-purpose flour 1:1 for a traditional flavor.
• Use a 1:1 gluten-free flour blend to make this gluten-free.
• Browned butter deepens the flavor, but you can simply melt the butter if you prefer.
• Use any chocolate you like: large chips, regular chips, milk chocolate, or chopped chocolate all work.
• Add 1/4 cup chopped nuts and reduce chocolate chips to 1/4 cup if you want nuts in the skillet.
• Recipe adapted from King Arthur Baking.

Nutrition

Calories: 379kcal | Carbohydrates: 50g

Nutritional information is an estimate and will vary with ingredient choices.

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