Skillet Cookie
This skillet cookie has quickly become one of my all-time favorite desserts (falling in line right behind brownies and molten lava cakes which is saying a lot).
The secret ingredient that makes this skillet cookie so divine is the brown butter. I’ve been swapping it into more recipes lately for regular butter and it just ✨ elevates ✨ the final product by deepening the flavor and adding complexity to the palate.
If you’ve been looking for a super quick & easy dessert recipe that’s customizable, sweet but not too sweet (with some depth), and oh so incredibly gooey & delicious, look no further 🙂.
Ingredients
5 Tbsp unsalted butter
1/3 cup dark brown sugar
2 Tbsp granulated sugar
1 egg
3/4 tsp vanilla extract
1 cup all-purpose flour
A little under 1/2 tsp baking soda
1/4 tsp salt
As much chocolate as your heart desires 🤎 (I chopped up a bittersweet Guittard chocolate bar)
Instructions
Preheat oven to 350F and grease a 5-inch skillet with butter or oil (can double the recipe & use a 9-inch skillet as well)
Add the butter to a small pot and heat over medium-low heat. Give it a stir every few minutes until browned (color turns from a greenish-yellow to an amber). You’ll know it’s done when it’s foamy on top, begins to emit a slightly nutty aroma and little flecks form (these are the toasted milk solids and add SO much good flavor!)
Cool for a few minutes, then add to a bowl with the sugars and whisk until smooth
Add in the egg and vanilla extract and whisk until lighter in color and smoother in texture
Fold in the flour, baking soda and salt until a few white streaks of flour remain
Add in your chocolate of choice and fold in until just combined (be careful to not overmix!)
Bake for 20-25 minutes and then let cool for 5-10 minutes
Top with your desired toppings (I love vanilla ice cream + flaky sea salt) and enjoy!