Print

Crispy Giant Brown Butter Skillet Cookie Recipe with Flaky Sea Salt

brown butter skillet cookie - featured image
Print Recipe

A quick and easy skillet cookie with crispy edges, a gooey center, and a nutty brown butter flavor topped with flaky sea salt. Perfect for sharing and impressing guests with minimal fuss.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled slightly
  • 1 cup (200g) light brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (270g) semi-sweet chocolate chips
  • About 1 teaspoon flaky sea salt, for sprinkling on top

Instructions

  1. Brown the Butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and begins to foam. Watch closely as it turns golden brown and smells nutty—this usually takes about 5-7 minutes. Remove from heat and let it cool slightly (about 10 minutes). Be careful not to burn it!
  2. Mix Sugars and Butter: In a large mixing bowl, combine 1 cup light brown sugar and ½ cup granulated sugar. Pour in the browned butter and whisk until smooth and combined. The mixture will be warm; this helps dissolve the sugars for a tender cookie.
  3. Add Egg and Vanilla: Crack in 1 large egg and stir in 1 ½ teaspoons vanilla extract. Mix until fully incorporated and slightly fluffy, about 1-2 minutes.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 1 ¾ cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt.
  5. Incorporate Dry Into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  6. Fold in Chocolate Chips: Stir in 1 ½ cups semi-sweet chocolate chips until evenly distributed.
  7. Transfer to Skillet: Spoon the dough into your 10-inch cast iron skillet and spread it evenly.
  8. Bake: Place the skillet in a preheated oven at 350°F (175°C). Bake for 25-30 minutes. Start checking around 22 minutes—edges should be golden and crisp, center still soft but set.
  9. Add Flaky Sea Salt: Remove from oven and immediately sprinkle about 1 teaspoon flaky sea salt across the top.
  10. Cool and Serve: Let the cookie cool for at least 15 minutes before slicing.

Notes

If the cookie browns too fast on the edges but is raw in the center, tent loosely with foil and continue baking. Do not skip the cooling step to allow the center to set without losing gooeyness. Use almond flour for gluten-free, coconut oil for dairy-free, and vegan substitutes for a vegan version.

Nutrition

Keywords: skillet cookie, brown butter cookie, crispy cookie, chocolate chip cookie, flaky sea salt, easy dessert, cast iron skillet cookie

Find it online: https://perkypan.com/crispy-giant-brown-butter-skillet-cookie-recipe-with-flaky-sea-salt-easy-and-perfect/