Did this a whiiiile ago, after gum surgery when I needed a soft dessert. It worked swell for that purpose, but certainly is delicious enough that you don’t have to wait for an excuse!

Ingredients:

• 3/4 cup unsalted butter, divided
• 1 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt (up to 1/2 teaspoon if using Diamond Crystal kosher salt)
• 1/2 cup light brown sugar, tightly packed
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 100 gram dark (55-70% cocoa) chocolate bar, chopped
• 1/3 cup other chips – dark chocolate, semi-sweet, I used butterscotch!

Preheat oven to 350 degrees. Take one tablespoon of the butter and use it to grease a 10″ cast iron skillet, then set that aside.

Place the remaining 11 tablespoons of butter in a small saucepan over medium heat. Cook until the butter has a nutty smell, and there are little brown bits floating in the butter when you swirl the melted butter around. Transfer the browned butter to a large pot to cool slightly.

Meanwhile, in a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

Add the sugars to the browned butter and whisk vigorously for 2 minutes.

Add the vanilla and egg and whisk again until evenly combined.

Add the flour mixture and stir in with a silicone spatula.

Fold in the chocolate chunks and chips.

Press the dough evenly into the greased skillet.

Bake 18-20 minutes, until the edges are golden but the middle is still soft.

Serve, either sliced in individual servings or eaten straight from the skilled, with vanilla ice cream. Leftovers (ideally not doused in melted ice cream) can be reheated in the oven the next few days, for ~10 minutes at 350.

If you try to scoop out an individual serving while it’s still hot, it’s gonna be a mess!

Leftovers can be sliced and nuked if desired.

Brown Butter Chocolate Chip Skillet Cookie

From Salt N Pepper Here.

• 3/4 cup unsalted butter, divided
• 1 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt (up to 1/2 teaspoon if using Diamond Crystal kosher salt)
• 1/2 cup light brown sugar, tightly packed
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 100 gram dark (55-70% cocoa) chocolate bar, chopped
• 1/3 cup other chocolate chips

Preheat oven to 350 degrees. Take one tablespoon of the butter and use it to grease a 10″ cast iron skillet, then set that aside.

Place the remaining 11 tablespoons of butter in a small saucepan over medium heat. Cook until the butter has a nutty smell, and there are little brown bits floating in the butter when you swirl the melted butter around. Transfer the browned butter to a large pot to cool slightly.

Meanwhile, in a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

Add the sugars to the browned butter and whisk vigorously for 2 minutes. Add the vanilla and egg and whisk again until evenly combined. Add the flour mixture and stir in with a silicone spatula, then fold in the chocolate chunks and chips.

Press the dough evenly into the greased skillet, then bake 18-20 minutes, until the edges are golden but the middle is still soft.

Serve, either sliced in individual servings or eaten straight from the skilled, with vanilla ice cream. Leftovers can be reheated in the oven the next few days, for ~10 minutes at 350.