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Brown Butter Chocolate Chunk Skillet Cookie

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This brown butter chocolate chunk skillet cookie is simply divine! The brown butter adds a rich, nutty flavor which complements the soft, melt in your mouth texture of the skillet cookie beautifully. With large chunks of chocolate in each bite, this fragrant and super flavorful skillet cookie will satisfy any cookie cravings!

Ingredients

Scale
  • 1 1/2 Cups (188 g) Unbleached All-Purpose Flour, Spooned and Leveled
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 1/2 Cup (114 g) Dark Brown Sugar, Packed
  • 2 Tablespoons (25 g) Granulated Sugar
  • 1 Large Egg, Room Temperature
  • 1/2 Cup + 2 Tablespoons (141 g) Unsalted Butter
  • 1/2 Tablespoon Heavy Cream, Room Temperature
  • 1 Teaspoon Vanilla Extract
  • 6 Ounces (170 g) Semi-Sweet Chocolate Bar, Roughly Chopped, Divided
  • Flaky Sea Salt, Optional

Instructions

  1. Preheat the oven to 350F (175C). Generously grease an 8 inch cast iron or oven-safe skillet. Set aside.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. Place cut pieces of butter in a light-colored pan. This will allow you to see when the butter starts to change color and become caramelized.
  4. Melt and cook the butter under medium heat while stirring constantly until the butter starts to turn a rich golden brown color with a nutty aroma, about 6-8 minutes. The milk solids at the base of the base will also look golden brown in appearance.
  5. Pour brown butter into a heat-safe large mixing bowl and allow to cool until no longer hot to touch, about 8-10 minutes.
  6. In the bowl with the cooled brown butter, whisk in the brown and granulated sugars to combine.
  7. Next, whisk in the heavy cream, vanilla extract, and egg into the sugar-butter mixture.
  8. With a wooden or large mixing spoon, mix the dry ingredients into the wet batter just until cookie dough comes together.
  9. Fold 4 ounces of the chocolate chunks into the cookie batter before transferring to the greased cast iron skillet and smoothing into an even layer.
  10. Top skillet cookie dough with the remaining 2 ounces of chocolate chunks and bake for 20-22 minutes for a more gooey center cookie or 22-24 minutes for a soft but more set cookie.
  11. Sprinkle skillet cookie with sea salt and allow to cool for 10-15 minutes before serving as is or with ice cream.

Notes

  • Skillet cookie is best eaten the day it is baked especially if it is topped with whipped cream or ice cream.
  • Leftover skillet cookie stored in an airtight container will last 2-3 days in the fridge and about 1-2 months in the freezer. Frozen pieces/slices of the skillet cookie may be warmed in a conventional/toaster oven to restore soft texture.

Find it online: https://nourishedendeavors.com/brown-butter-chocolate-chunk-skillet-cookie/