Brown Butter Chocolate Chip Skillet Cookie
If you're not in the mood to make a bunch of individual cookies, try out this brown butter chocolate chip skillet cookie! It's the perfect size for sharing and is the perfect warm and gooey treat!
Ingredients
- ¾ cup (1½ sticks) unsalted butter (browned)
- 1 cup minus 1 tbsp granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs (room temperature)
- 1 tbsp vanilla extract
- 1¼ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1½ cups dark chocolate chips or chunks
- Ice cream for topping (I used vanilla bean!)
Instructions
- Preheat oven to 350°F.
- To brown the butter, place the butter in a sauce pan on medium heat. Melt the butter, stirring occasionally.
- Once the butter is melted, begin stirring frequently. The butter will crackle and foam. Continue stirring until the butter begins to stop crackling and turns a golden brown with little bits at the bottom. The butter will smell nutty.
- Remove butter from heat and pour into a heat proof bowl to cool for about 15 minutes.
- Add the sugars to the cooled butter and stir well.
- Whisk the eggs for 1 minute until bubbles begin to form on top. Add the eggs and vanilla extract to the butter and sugar mixture and stir until combined.
- Add the flour, baking powder and salt and mix until only small bits of flour remain. Do not overmix.
- Add the chocolate chips and fold into the batter until just combined.
- Transfer the batter to a 10-inch skillet and bake for 20-25 minutes, or until the edges are golden brown and the center is set, but slightly under baked.
- Remove pan from oven and cool for 10 minutes. Top with your favorite ice cream and enjoy!
Notes
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