Some days, an ooey, gooey warm cookie skillet is just what the doctor ordered. Well, maybe not an actual doctor, but it sure made me feel better when I made this. Browned butter gives this cookie a rich and caramel-y flavor that’s enhanced by a decadent mix of both dark and milk chocolate chunks. Feeling nutty? Add in a handful of chopped walnuts to take this cookie skillet over the top. Your dinner guests will thank you. Serve this warm from the oven with heaping scoops of vanilla ice and you’ll feel just like you’re at your favorite restaurant. Enjoy!
Brown Butter Chocolate Chip Cookie Skillet
Servings 0
Ingredients
- 1 stick butter, browned and cooled slightly
- 1 egg
- 1 egg yolk
- 1 cup light brown sugar
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 1/2 cup flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 cup milk chocolate chunks, plus more for the topping
- 1/2 cup dark chocolate chunks, plus more for the topping
- 1/2 cup chopped walnuts, optional
- 1 pinch flaky sea salt, to garnish
Instructions
- Preheat oven to 375 degrees F.
- In a large mixing bowl, add browned butter (make sure it's cooled enough so that it doesn't scramble your eggs), egg, egg yolk, brown sugar, sugar, and vanilla. Whisk to combine.
- To the same bowl, add flour, salt, and baking powder. Stir to fully combine and a dough is formed. Fold in chocolate chunks and walnuts (if using), but do not over-mix.
- Press the dough evenly into a greased 10" cast iron skillet. Sprinkle a few more chocolate chunks and walnuts onto the top of the cookie dough.
- Bake at 375 degrees F for 20 – 25 minutes, or until the top of the cookie is golden brown and the center reaches 200 degrees F.
- Remove from the oven and sprinkle with flaky sea salt if desired. Cool slightly. Serve warm with a heaping scoop of vanilla ice cream!
