Chili-Crisp Brown-Butter Chocolate Chip Skillet Cookie

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.

Serves 6 · 15 min prep · 22 min cook

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

  1. 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.
  2. 2Pour the browned butter into a large heatproof bowl and let it cool 5 minutes so it will not scramble the egg.
  3. 3Whisk the brown sugar and granulated sugar into the warm brown butter until the mixture looks glossy and thick.
  4. 4Beat in the egg and vanilla until fully incorporated and the batter lightens slightly in color.
  5. 5Sprinkle the flour, baking soda, and kosher salt over the wet ingredients and fold gently just until no dry streaks remain.
  6. 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.
  7. 7Scrape the dough into the same skillet (no need to wash) and press it into an even layer reaching the edges.
  8. 8Dot the surface with the remaining chili crisp and a light pinch of flaky sea salt.
  9. 9Bake 18 to 22 minutes until the edges are set and deeply golden while the center still looks slightly soft and underdone.
  10. 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.

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