Skillet Brown Butter Chocolate Chip Cookie

Rather than baking a full batch of chocolate chip cookies, make this warm, gooey Brown Butter Chocolate Chip Skillet Cookie that serves up to 4 people! Baked in a 6.5-inch cast iron skillet, its nutty, aromatic flavor comes from the browned butter and rye flour, with semi-sweet chocolate chips making it a quick and easy treat that is simply perfect!

This brown butter chocolate chip skillet cookie is adapted from King Arthur Baking's rye chocolate chip cookie recipe and is the newest entry in the recipe box. You only need one medium mixing bowl plus a few other handy tools, and it bakes in a 6.5-inch cast iron skillet.

The key ingredients in this chocolate chip cookie skillet are melted brown butter and rye flour. Together they add a pleasant nutty taste and a chewy bite. If you'd rather make a classic or gluten-free version, I've included substitutions further down.

Once baked, the cookie develops a golden brown, crisp edge around a slightly underbaked, gooey center full of chocolate. Feel free to scatter a few sea salt flakes on top if you like! It is a quick, easy dessert that tastes wonderful without leaving your kitchen a mess. It serves up to 4 people, or you can keep it all for yourself!

If you enjoy this recipe, you might also like my Almond Butter Chocolate Chip Pecan Cookies, Small Batch Gluten Free Peanut Butter Chocolate Chunk Cookies, or Super Soft Chocolate Chip Cookies!

What You'll Need

• Unsalted Butter. This melts down into a lovely, nutty brown butter.
• The Sugars. A mix of light brown and granulated sugar gives you a balance of crispy edges and a chewy middle.
• Baking Soda & Salt. Each uses just 1/8 teaspoon. No 1/8 teaspoon measure handy? A pinch of each between your fingers works fine.
• Vanilla Extract. I adore the flavor it adds to this recipe.
• Egg Yolk. Just the one. Save the white for breakfast the next day or for another recipe!
• Rye Flour. Pairs with the brown butter for extra nutty flavor and a chewy texture. I used King Arthur Baking Medium Organic Rye Flour.
• Semi-Sweet Chocolate Chips. I chose Ghirardelli Grand Chocolate Chips, which are much larger than standard chocolate chips.

Variations and Substitutions

All-Purpose Flour. For a standard chocolate chip cookie skillet, swap the rye flour for the same amount of all-purpose flour.

Gluten-Free Flour. To make it gluten-free, I suggest a 1:1 gluten-free flour blend, which is widely available now.

Unsalted Butter. Skip browning it if you'd like a regular chocolate chip cookie. It still needs melting before it goes into the dough.

Chocolate Chips. I used Ghirardelli Grand Chocolate Chips, though you can swap in regular semi-sweet chips, milk chocolate chips, or chopped chocolate.

Nuts. This version doesn't include them, but you can add pecans, walnuts, or almonds to your cookie skillet! Cut the chocolate chips from 1/2 cup to 1/4 cup and add 1/4 cup of your favorite nuts.

I haven't tested this with other butter alternatives like plant-based butter, egg replacers, or sugar-free ingredients.

Baking Equipment

Here are the essential tools you'll need to make this chocolate chip cookie skillet!

• 6.5 Inch Cast Iron Skillet. I used one of my Lodge 6.5 inch cast iron skillets, but any brand you like works. Lodge also sells these 3.5 inch mini skillets, which are adorable.
• Small Saucepan. You'll brown just 1/4 cup of butter, so a 1 quart saucepan does the job nicely. Check my browning tips below! If you're only melting the butter and skipping the browning, you won't need this. Melt it in the microwave instead!
• Small Glass Bowl. You'll want a small glass or heatproof bowl to pour the browned butter into once it's done. I used one of my little Pyrex bowls for prepping ingredients, but anything you have works. Just don't leave the butter in the pan!
• Medium Mixing Bowl. This is the only bowl you need to bring everything together, aside from the small one for the butter.
• Whisks & Spatulas. I prefer a silicone whisk or spatula for browning the butter. To combine everything, I start with a whisk for the dry ingredients, then switch to a spatula to finish.

How to Make It

Here's a quick overview of how to make this skillet brown butter chocolate chip cookie. The full detailed recipe is in the recipe card below.

Step 1. Brown the butter. Use a small saucepan and a silicone whisk or spatula, and stay with the butter the entire time. It can go from browned to burnt in seconds if you look away.

Step 2. Combine the dry ingredients. Whisk together the light brown sugar, granulated sugar, baking soda, and salt. The rye flour goes in at the very end.

Step 3. Add the wet ingredients. Mix in the brown butter, egg yolk, and vanilla extract. At this point the dough should look soft and gritty, similar to a thick sugar scrub, with a warm golden or amber hue.

Step 4. Mix in the rye flour. A spatula works best here. Keep stirring until no flour is visible.

Step 5. Fold in the chocolate chips. Use your spatula again. You can press a few extra chips on top now or after baking. If you like, now is also the time to add sea salt flakes.

Step 6. Bake for 20-22 minutes at 350ºF. The cookie will puff up nearly to the rim of the skillet and may sink a little in the center. It should be a medium golden brown. Let it rest for 10-15 minutes, then dig in!

Browning Butter Tips

Choose a light-colored or stainless steel pan. My first attempt used a dark nonstick saucepan, which made it hard to tell when the butter had browned. A light or stainless pan makes that much easier!

Stir constantly. For the best outcome, keep stirring as the butter melts and starts to brown.

Don't toss the brown bits. They add that rich, nutty taste to the butter!

Transfer it right away. Don't let the browned butter sit in the pan. Pour it into a small glass or heatproof bowl until the recipe calls for it.

For more tips on browning butter, see my Single Layer Carrot Cake, which pairs beautifully with a brown butter cinnamon cream cheese frosting!

Frequently Asked Questions

What size cast iron skillet should I use?

I used a 6.5 inch cast iron skillet from Lodge, though any brand will work!

Can I use all-purpose flour in place of rye flour?

Yes. Use it in place of the rye flour, in the same amount.

Can I skip browning the butter?

Yes, though the butter still needs melting before it goes into the dough.

How can I tell when my cookie skillet is done?

The cookie will rise up to the edge of the skillet and may dip slightly in the middle. The top should be a medium golden brown.

What is the consistency of this chocolate chip cookie skillet?

The exterior should be medium golden brown and crisp, with a slightly underbaked center. For a softer cookie, cut the flour down to 1/2 cup.

Can I bake this in another pan?

I haven't tried other pans, but a 6 inch cake pan could work. You might also bake this in mini cast iron skillets.

More Chocolate Chip Desserts to Try!

If you make this Brown Butter Chocolate Chip Skillet Cookie or anything else from my site, please leave a star rating and tell me how it turned out in the comments below. Thanks for stopping by!