Wondering where the heck I've been...? A cookie recipe from saltnpepperhere 👩🍳🍪
Newsletter update and a warm and gooey Brown Butter Chocolate Chip Skillet Cookie
My gratitude runs deep.
Hi there! Sonia here. Let me take a moment to thank you for signing up to my email newsletter at some point…whether you remember or not lol. My gratitude runs deep.
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Without further ado…a cookie recipe.
Because you can’t be mad at me for going awol if I offer you a cookie, right? Not just any cookie, a giant skillet cookie that went a little viral on social! It’s soooo good. I’ve been reheating little wedges of it from the freezer for impromptu treats.
Eat well and be well,
Sonia
Brown Butter Chocolate Chip Skillet Cookie
Warm from the oven, this Brown Butter Chocolate Chip Skillet Cookie is puffed and golden brown on top, studded with puddles of chocolate, gooey in the middle and slightly crisp on the outsides. Serve with vanilla ice cream (a must). SWOON.
Go to full recipe post for Brown Butter Chocolate Chip Skillet Cookie
INGREDIENTS
¾ C (168g or 1½ stick) unsalted butter, separated, using 1 tbsp for greasing skillet
½ C (108g) light brown sugar, lightly packed
1/3 C (65g) granulated sugar
¼ tsp kosher salt (increase to ½ tsp for Diamond Crystal kosher salt)
1 tsp vanilla extract
1 large egg
1¾ C (228g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
100g dark 55-70% cocoa chocolate bar, chopped
1/3 C (70g) dark or semi-sweet chocolate chips (or substitute with additional chopped chocolate bar)
INSTRUCTIONS
Preheat oven to 350f (175c). Take about 1 tablespoon (14g) from the measured butter and use it to grease a 10” cast iron skillet.
Place remaining butter in a small light-coloured pot set over medium heat. Melt and brown until foaming and sizzling subside, smells nutty, and there are brown bits at the bottom of the pot when you swirl and tilt the pot. Make sure to swirl the pot occasionally and keep a close eye on it to prevent burning. This step takes about 7-8 minutes total time. Immediately transfer to a large mixing bowl to cool.
In a separate medium bowl, whisk together all-purpose flour, baking soda, baking powder and salt. Set aside.
Once browned butter is cooled, add light brown sugar and granulated sugar. Whisk vigorously for 2 minutes.
Add vanilla and egg and whisk until evenly combined. Switch to a spatula to mix in the flour mixture until a dough forms. Fold in chopped chocolate chunks and chocolate chips.
Press into buttered skillet, making sure to push dough all the way to the edges and in an evenly thick layer.
Bake until edges are golden brown but middle is still soft or just reaches 180f (80c) when tested with an instant thermometer – approximately 18 to 20 minutes. Scoop and serve with vanilla ice cream. Enjoy!
NOTES
Should you wish to skip browning the butter to save time, reduce amount of butter by 1 tablespoon (14g. Melt and cool to use in the cake batter.
To reheat, place in 350f (180c) oven for 10 to 15 minutes or whenever centre is warm.
Go to full recipe post for Brown Butter Chocolate Chip Skillet Cookie (WITH PRINTABLE RECIPE)
