Chocolate Chip Skillet Cookie

​​Chocolate Chip Skillet Cookie

This skillet cookie is everything a great dessert should be. Browning the butter first adds a deep, nutty flavour that makes the cookie taste richer and more complex than a standard chocolate chip version.

Baked in a single pan and served straight from the skillet, it’s the kind of dessert that’s meant to be shared. The edges crisp slightly while the middle stays soft and gooey, especially when scooped while still warm.

Finish it with a sprinkle of flaky sea salt and a scoop of vanilla ice cream for that perfect balance of sweet, salty and creamy.

Ingredients

115g unsalted butter
100g brown sugar
30g white sugar
1 egg
1 tsp vanilla extract
150g plain flour
½ tsp baking soda
½ tsp salt
120g chocolate chips or chunks
Flaky sea salt
Vanilla ice cream

Method

1. Brown the butter

Melt butter in an oven-safe pan over medium heat.

Let it foam, then turn golden with nutty brown bits.

Remove from heat and cool slightly.

2. Make the dough

Whisk browned butter with both sugars.

Add egg and vanilla, mix until glossy.

Fold in flour, baking soda, and salt.

Stir in chocolate.

3. Assemble

Press dough into a greased oven-safe pan (20 cm works best).

Optional: add extra choc chunks on top.

4. Bake

180°C (fan 160°C) for 15–20 mins.

Edges should be golden, centre still soft.

5. Finish & Serve

Sprinkle flaky salt.

Rest 5–10 mins (it sets slightly but stays gooey).

Scoop straight from the skillet.

Add vanilla ice cream on top.