Gooey Brown-Butter Chocolate Chip Skillet Cookie

Serves 6 · 20 min prep · 28 min cook

Ingredients

• 10 tbsp unsalted butter
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 whole + 1 yolk large egg plus 1 yolk
• 2 tsp pure vanilla extract
• 1 1/3 cups all-purpose flour
• 1/2 tsp baking soda
• 3/4 tsp fine sea salt
• 1 1/4 cups semisweet chocolate chips or chunks
• 1/2 tsp flaky salt for finishing
• optional vanilla ice cream, for serving

Instructions

1. 1Place butter in a 10-inch cast-iron or oven-safe skillet over medium heat. Cook, swirling often, until the butter foams, turns amber, and smells nutty with brown bits on the bottom, 4–6 minutes. Immediately pour into a large heatproof bowl, scraping in all the browned bits; cool 8 minutes.
2. 2Wipe the same skillet lightly; no need to wash. Preheat the oven to 350°F.
3. 3Whisk the brown sugar and granulated sugar into the warm brown butter until smooth and glossy. Whisk in the whole egg, extra yolk, and vanilla until the mixture lightens slightly, about 30 seconds.
4. 4In a separate bowl, whisk flour, baking soda, and fine sea salt. Fold the dry ingredients into the butter mixture with a spatula just until no dry streaks remain—do not overmix.
5. 5Fold in chocolate chips, reserving the rest for the top. Scrape the thick dough into the skillet and press into an even layer reaching the edges.
6. 6Scatter the remaining chocolate chips over the surface and gently press them in. Bake 18–22 minutes until the edges are deep golden and set but the center still looks slightly underdone and puffy.
7. 7Remove from the oven; the residual heat will finish the center. Sprinkle immediately with flaky salt. Cool in the skillet 10–12 minutes so it firms enough to slice but stays gooey.
8. 8Scoop into 6 warm wedges straight from the pan. Top each with a scoop of vanilla ice cream if desired so it melts into the molten chocolate pockets.