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Crispy Brown Butter Pecan Chocolate Chip Cookie Skillet for Two

brown butter pecan chocolate chip cookie skillet - featured image
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A quick and easy skillet cookie recipe featuring nutty brown butter, toasted pecans, and melty chocolate chips, perfect for two servings with crispy edges and a gooey center.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1/4 cup light brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1/2 cup all-purpose flour (65g)
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3 cup chocolate chips (semisweet or dark)
  • 1/4 cup chopped toasted pecans

Instructions

  1. Brown the butter: Place 3 tablespoons of unsalted butter in your skillet over medium heat. Stir frequently until it foams and turns golden brown with a nutty aroma. Remove from heat and let cool slightly.
  2. Mix wet ingredients: In a medium bowl, whisk together the browned butter, light brown sugar, granulated sugar, and vanilla extract until smooth. Add the room-temperature egg and beat until fully incorporated and glossy.
  3. Combine dry ingredients: In another bowl, sift or whisk together the all-purpose flour, baking soda, and salt.
  4. Make the dough: Gradually add the dry ingredients into the wet mixture. Stir gently with a wooden spoon or spatula until just combined; do not overmix.
  5. Fold in mix-ins: Add the chopped toasted pecans and chocolate chips. Fold them evenly through the dough, saving a few to sprinkle on top.
  6. Press dough into skillet: Lightly grease your skillet if needed. Spread the dough evenly, pressing to fill the pan but leaving it a bit rustic on top. Sprinkle remaining chocolate chips and pecans on top.
  7. Bake: Preheat oven to 350°F (175°C). Bake the skillet cookie for 15-18 minutes until edges are golden and crisp but the center is still slightly soft and gooey. A toothpick inserted should come out with a few moist crumbs but no wet batter.
  8. Cool and serve: Let the skillet cool on a wire rack for 5 minutes before serving.

Notes

Watch the brown butter carefully to avoid burning. Let brown butter cool slightly before adding the egg to prevent scrambling. Avoid overmixing the dough to keep the cookie tender. Tent with foil if edges brown too fast. Toast pecans separately for enhanced flavor. Dough can be refrigerated up to 24 hours before baking.

Nutrition

Keywords: brown butter, pecan, chocolate chip, skillet cookie, dessert for two, quick dessert, easy cookie recipe, toasted nuts, gooey cookie

Find it online: https://tempotaste.com/crispy-brown-butter-pecan-chocolate-chip-cookie-skillet-for-two-easy-recipe/