Brown Butter Chocolate Chip Skillet Cookie
This chocolate chip skillet cookie is an ooey-gooey big warm cookie that easy to make and hard to resist. The edges are crisp and the center is soft and chocolatey.
Servings: 10
Calories: 380kcal
Ingredients
- 12 tablespoons (169 grams) unsalted butter room temperature
- 1-3/4 cup (225 grams) unbleached all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 large (50 grams) egg
- 1 large (20 grams) egg yolk
- 3/4 cup (150 grams) packed light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 2 teaspoons vanilla extract
- 5 ounces bittersweet chocolate chips
- 3 ounces milk chocolate chips
- 3.5 ounces (100 grams toasted pecans chopped
Instructions
- This recipe uses the 9-inch Le Creuset cast iron skillet. If you’re using a 10-inch or 12-inch cast iron skillet the baking time will vary. The best way to check for doneness is to check the temperature of the cookie in the center. It should be 175F degrees. This is the temperature at which the eggs will be properly cooked.
- Generously butter the bottom and the sides of the 9-inch skillet. Preheat the oven to 350F.
- Brown 8-tablespoons (114 grams) of the unsalted butter in a 10-inch skillet or 3-quart saucepan over low heat. As the butter melts, the milk solids will sink to the bottom of the pan and turn brown. The liquid will be a golden brown. Occasionally scrap the bottom of the pan to loosen the brown specs on the bottom. Once the milk solids have browned, remove the pan from the heat, add the remaining 4 tablespoons (56 grams) of butter and whisk until all the butter is melted. Set aside until the butter has cooled, about 85F.
- In a medium sized bowl whisk together the flour, baking soda, kosher salt, and baking powder. Set the flour mixture aside until ready to add to the wet ingredients.
- In a large bowl whisk together the brown sugar, the granulated sugar, and the melted browned butter. Next add the vanilla extract, the whole egg, and the egg yolk. Whisk for about 30 seconds until the mixture is smooth and lighter in color. Let the wet ingredients sit for 5 minutes. After 5 minutes, whisk for another 30 seconds and let the mixture sit for another 5 minutes.
- Whisk the wet ingredients for another 30 seconds and then add the flour mixture. Use a spatula to fold in the dry ingredients until no white specks of flour remain.
- Add the chocolate chips and the chopped pecans and fold them in until they are distributed throughout the dough.
- Press the cookie dough into the skillet and use your fingers to ensure the dough is in an even layer.
- Bake the cookie for 30-35 minutes until the center is done and registers a temperature of 170F. Remove the cookie from the oven and let it sit for 10 minutes before serving.
Notes
Browned Butter: Brown the butter over low or medium-low heat to reduce evaporation and end up with as much as the liquid as possible in the cookie dough.
Chocolate Chips: Use a combination of dark and milk chocolate chips or all dark chocolate in this recipe.
Weighing the Ingredients: Use a scale to weigh the flour, butter, and sugar for the best results. In the United States butter is often sold in quarter sticks that weigh about 113 grams. However, I have discovered that the weight can vary according to brand, so I prefer to weigh the butter to ensure the right amount.
Make Ahead and Freezing the Dough: You can make the cookie dough and store it in the refrigerator for up to 3 days. When ready to make the cookie, press the dough into the pan and bake according to the directions. You can also freeze the cookie dough. Flatten the dough into a 2-inch thick circle. Wrap it in plastic wrap and freeze it for up to 2 months. When ready to bake, thaw the dough in the refrigerator for 24 hours. Press it into the pan and bake according to the recipe instructions.
Nutrition
Calories: 380kcal | Carbohydrates: 33g | Protein: 3g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 344mg | Potassium: 184mg | Fiber: 1g | Sugar: 26g | Vitamin A: 477IU | Vitamin C: 0.2mg | Calcium: 78mg | Iron: 1mg