It’s no secret that we love chocolate chip cookies. But why make individual cookies when you can bake one big cookie? We wanted to craft a recipe that would bake perfectly as one giant cookie. While it may be possible to bake these massive cookies in a pie pan, I couldn’t resist pulling out the cast iron skillet for that great rustic look. What’s better, is because of this method of baking, you end up with a nice little crater in the cookie that just begs for a scoop of ice cream.
Unlike the thinner cookie counterpart, we didn’t have to worry quite as much about how the cookie would hold up on its own. We could make the chip nice and chewy, and there wasn’t a need to refrigerate the dough overnight. We also wanted to give it with a nutty flavor without actually adding nuts. The solution, of course, was to brown the butter first. From there, we relied once more on a bar of chocolate chopped ourselves. Without all the scooping, it was easy and quick enough to assemble all of the ingredients. Keep reading below for this great recipe…
Brown Butter Chocolate Chip Cookie in a Skillet
(makes 8 servings)
- 7 tablespoons unsalted butter
- 1/2 cup sugar
- 1/3 cup packed dark brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 7oz semi-sweet chocolate, chopped into 1/4″ chunks
- Preheat the oven to 375F. Lightly coat a cast 5″ iron skillet with nonstick spray.
- In a large bowl, combine flour, baking soda and salt. Set aside.
- Melt butter in a saucepan over medium heat. Whisk constantly and continue to cook until the foam subsides and the butter turns a golden brown (about 3 minutes). Remove from heat and strain through a cheesecloth or fine sieve. Transfer the butter to the fridge to let cool for 10 minutes.
- Whisk in the sugar, brown sugar, and vanilla into the butter until well combined. Whisk in egg and egg yolk until well combined. Whisk in the egg and egg yolk until well combined. Add the flour mixture, beating until just incorporated. Gently fold in the chocolate chunks.
- Pour mixture into the prepared skillet and bake until the edges are golden brown, but the center is still moist (about 12-15 minutes). Top with ice cream if desired and serve.
Recipe adapted fromMartha Stewart