Ingredients
- 1 stick of salted butter, cut into cubes
- ¾ cup packed dark brown sugar
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups semi-sweet chocolate chips, plus extra for topping
- 1½ cups chopped pecans
- Flaky sea salt, for topping
Instructions
Brown the Butter
Add the butter to a #8 cast iron skillet over medium heat and melt completely. Reduce the heat slightly and continue cooking, stirring frequently, until the butter turns a deep golden brown and develops a rich, nutty aroma. Be sure to scrape all of the browned bits from the bottom of the skillet—they're packed with flavor.
Transfer the browned butter to a large mixing bowl and allow it to cool to room temperature before making the dough.
Prepare the Skillet
Preheat your oven to 350°F.
Grease a #8 cast iron skillet with butter or nonstick cooking spray.
Make the Cookie Dough
In a large bowl, whisk together the cooled browned butter, dark brown sugar, and granulated sugar until smooth.
Add the eggs and vanilla extract, mixing until fully combined.
Add the flour, baking soda, baking powder, and salt. Stir until no dry streaks remain.
Fold in the chocolate chips and chopped pecans until evenly distributed throughout the dough.
Spread the dough evenly into the prepared cast iron skillet.
Bake
Sprinkle a handful of extra chocolate chips over the top, then finish with a light sprinkle of flaky sea salt.
Bake for 18–20 minutes, or until the edges are lightly golden and the center is just set. The middle should still look slightly soft—it will continue to cook as it rests, creating that perfectly gooey texture.
Avoid overbaking. The cookie will continue to set as it cools.
Serve
Let the cookie cool for 15–20 minutes, then serve warm straight from the skillet with a scoop of vanilla ice cream and a cold glass of milk.
Storage
Store leftovers in an airtight container at room temperature for up to 4 days.
To bring back that fresh-from-the-oven texture, microwave individual slices for 15–20 seconds before serving.
Boot Culture Tip
The secret to this skillet cookie is the browned butter. Taking a few extra minutes to brown it adds an incredible depth of flavor that makes every bite rich, buttery, and unforgettable. The flaky sea salt on top balances the sweetness and takes this cookie to the next level.
