
Chili-Crisp Brown-Butter Chocolate Chip Skillet Cookie
Skillet cookies bake up with crisp edges and a gooey center, and this viral version folds in brown butter plus chili crisp. Nutty richness and a gentle spicy crunch lift the classic chocolate-chip dessert.
Estimate for one serving
- 455 cal
- 5g protein
- 54g carbs
- 25g fat
Every recipe here is free to read.
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Ingredients
- 10 tbsp unsalted butter
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 1 cup semi-sweet chocolate chips
- 1 1/2 tbsp chili crisp
- for finishing flaky sea salt
- for serving vanilla ice cream
Instructions
- 1Preheat the oven to 350°F. Place a 10-inch cast-iron skillet over medium heat and melt the butter, continuing to cook and swirl until the milk solids turn deep amber and smell toasty, about 4 minutes.
- 2Pour the browned butter into a large heatproof bowl and let it cool 5 minutes so it will not scramble the egg.
- 3Whisk the brown sugar and granulated sugar into the warm brown butter until the mixture looks glossy and thick.
- 4Beat in the egg and vanilla until fully incorporated and the batter lightens slightly in color.
- 5Sprinkle the flour, baking soda, and kosher salt over the wet ingredients and fold gently just until no dry streaks remain.
- 6Fold in the chocolate chips and most of the chili crisp, reserving a small spoonful of chili crisp for the top; the batter will be thick and studded.
- 7Scrape the dough into the same skillet (no need to wash) and press it into an even layer reaching the edges.
- 8Dot the surface with the remaining chili crisp and a light pinch of flaky sea salt.
- 9Bake 18 to 22 minutes until the edges are set and deeply golden while the center still looks slightly soft and underdone.
- 10Cool in the skillet 10 minutes so the cookie firms enough to slice into wedges; serve warm with ice cream melting into the chili-kissed chocolate pockets.



