A note on browning butter... Start with a few extra tablespoons of salted butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter.


Underbake the cookie skillet! To achieve a cookie skillet with chewy edges and a gooey center bake it until just golden brown on top and slightly underbaked in the center.