Description
The best Brown Butter Chocolate Chip Skillet Cookie. This giant cookie is firm around the edges and soft and gooey in the center. Ready in only 30 minutes!
Ingredients
- 14 Tablespoons Unsalted Butter, Divided
- ½ cups White Sugar
- ¾ cups (make Sure The Sugar Is Soft And Not Hard)
- 1 whole Egg
- 1 whole Egg Yolk
- 2 teaspoons Vanilla Extract
- 1-¾ cup All-purpose Flour
- ½ teaspoons Salt
- ½ teaspoons Baking Soda
- 1 teaspoon Cornstarch
- 1 cup Semi-Sweet Chocolate Chips
Preparation
Preheat oven to 375ºF.
Add 10 tablespoons of butter to a small saucepan. Heat over medium high heat and cook until butter is golden brown and bubbly, about 5 minutes.
Add remaining 4 tablespoons of butter to a large bowl. Cut into cubes. Add melted butter to the cubed butter in the bowl and stir until melted. Stir in both sugars, egg, egg yolk, and vanilla.
In a medium bowl combine flour, salt, baking soda and cornstarch. Fold in the dry ingredients to the wet ingredients in two parts until incorporated. Do not over-mix. Fold in chocolate chips.
Spread into a cast iron skillet. No need to grease the pan. (Cast iron pans should already be seasoned.) Bake for 20–25 minutes; mine took exactly 20 minutes.
Serve warm with ice cream if desired!
Recipe adapted from Cook’s Illustrated.
