Monday, February 4, 2013

Skillet Chocolate Chip Cookie

You will lose control.

Two words: browned butter.

Do not, I repeat, do not make this on a lazy Sunday afternoon. You will eat it all.

Save it for a bake sale or when you have people coming over. It is definitely a 'wow' dessert and it will prevent you from consuming all the calories.

It's the browned butter. It made this cookie the best cookie I have ever eaten in my life. My life!!! 

Skillet Chocolate Chip Cookie

  • 14 tablespoons unsalted butter, divided
  • ½ cup granulated sugar
  • 1 cup packed dark brown sugar
  • 1 teaspoon salt
  • 3 teaspoons vanilla 
  • 1 large egg
  • 1 large egg yolk
  • 1 ¾ cups flour
  • ½ teaspoon baking soda
  • 1 ¼ cups semi-sweet chocolate chips

Heat oven to 375 degrees.

Heat 10 tablespoons of butter in a skillet over medium heat until melted, about 2 minutes. Continue stirring for another 3-4 minutes until brown and nutty in aroma. Remove from heat. Pour heated butter through a sieve into a heat proof bowl. Stir in remaining 4 tablespoons of butter until completely melted. Add sugars, salt and vanilla to bowl with butter and whisk until fully combined. Add egg and egg yolk, whisk until mixture is smooth and no sugar lumps remains, for about 30 seconds.

Let mixture stand for 3 minutes then whisk for another 30 seconds.

Repeat 2 more times until mixture is thick and shiny. Use your timer!

Stir in flour and baking soda until combined. Stir in chocolate chips until combined.

Press cookie dough mixture into pan. Bake for about 15-17 minutes or until golden brown and still puffy.

You can see some brown butter bits that were left in the pan:

I hope you enjoy it as much as we did!

Here's the skillet I used.