At times like this nothing is better than chocolate! Whether it’s to soothe frazzled nerves, or to feel cozy in your nest with your family, or you’re binge watching your favorite shows and need sustenance, this pan of warm gooey goodness will hit the spot (and it’s so easy you can make it again and again, my apologies in advance 😄).
The secret to its deliciousness is taking the time to brown the butter. Browned butter is a magical ingredient that takes something from good to sublime! Browning your butter gives it a nutty flavor that is delicious in both sweet and savory recipes.
How do you do it? Simply melt your butter over medium heat, as it melts the butter will begin to foam. The color will begin to change from yellow to gold to a nice light toasty brown color. You’ll smell it and notice the milk solids at the bottom of the pan have turned a paper bag brown. Keep an eye on it because it can burn very quickly at this point.
You can strain it to get rid of the solids, but in this recipe there’s no need.
It is easier to see the process in a shiny bottom pan. In this recipe to keep dishes to a minimum I just do it right in the cast iron. If that causes you angst, by all means use the extra shiny pan, brown the butter and then continue on. This is a zero stress recipe!
Brown Butter Chocolate Chip Skillet Cookie. (Serves 8-10)
- 1 c butter
- 1 c brown sugar
- 1/2 c sugar
- 2 eggs, whisked together
- 1 tsp. Vanilla extract
- 2 cups plus 2 Tb flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semisweet chocolate chips (or a combination of semi sweet and milk, dark chocolate..whatever makes you happy)
- 1 cup chopped pecans or walnuts (optional)
- Vanilla ice cream to serve
- Fleur de sel (or other finishing salt if desired for serving)
Preheat the oven to 350 F.
In a small bowl, combine the flour, baking soda and salt.
In a medium bowl, combine the sugars.
In a 10” or 12” cast iron skillet, melt the butter over medium heat until it starts to bubble and is completely melted. Continue cooking until the foam subsidies, it smells nutty and is golden brown. (You can use a stainless steel spoon to check the color, or brown it in another shiny pan). Once the butter is browned, pour it over the sugars and set the skillet aside for baking.
Combine the butter and sugars together and mix with a wooden spoon for 2-3 minutes to cool it a bit (so you don’t scramble the eggs)
Add the eggs and vanilla, stirring to combine, add the flour mixture and stir until mostly combined. Fold in the chocolate chips and nuts if using.
Pour the mixture back into the warm skillet and press it out to evenly cover the pan.
Bake for 30-40 minutes (30 for the 12” pan and closer to 40 for the 10” pan since it’s thicker). The edges will be nicely golden brown. Let stand for about 10 minutes to set.
Serve with vanilla ice cream if desired, and I like a sprinkle of salt on top! Enjoy!
For Goodness Taste 