Brown Butter Chocolate Chunk Skillet Cookie

• 1 cup unsalted butter
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chunks

Steps

1. 1 In a medium saucepan, melt butter over medium heat. Cook until the butter turns golden brown and nutty-smelling.
2. 2 Remove from heat and stir in both sugars until combined.
3. 3 Add the egg and vanilla, mixing until smooth.
4. 4 In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, stirring until just combined.
5. 5 Fold in the chocolate chunks.
6. 6 Pour dough into a greased cast-iron skillet.
7. 7 Bake at 350°F for 16-18 minutes, or until the edges are set but the center is still soft.
8. 8 Let cool in the skillet for 5 minutes before serving.

Equipment

• Cast-iron skillet
• Medium saucepan
• Whisk
• Mixing bowls

Variations

• Add a sprinkle of sea salt on top before baking for a salted cookie.
• Swap chocolate chunks for butterscotch chips or a mix of nuts.

Substitutions

• If you don't have brown sugar, substitute with white sugar and a touch of molasses.
• Use chocolate chips if chunks aren't available.

Pairings

• Coffee or espresso
• A glass of dessert wine like a late-harvest Riesling

Nutrition

Tips

• Use a cast-iron skillet for the best results and even browning.
• Don't overbake; the cookie will continue to cook slightly after removing from the oven.

Storage

Store leftovers in an airtight container at room temperature for up to 2 days.

Freezing: Freezes well for up to 1 month. Thaw at room temperature before reheating in a 300°F oven.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream.
• Pair with a glass of cold milk.

FAQ