After getting absolutely nothing done yesterday (except keep Titus alive ha!), I decided to make a skillet cookie. Ya know, so I could feel accomplished 😂. It was a good decision. I googled “skillet cookie” and several recipes popped up. I didn’t have time to search through them all for the perfect one, so I went with the America’s Test Kitchen recipe. They never let me down! Their recipe starts with brown butter, which give the cookie a nice nutty, caramely flavor. But don’t worry if you don’t like nuts (Jason doesn’t and he still ate several pieces 😜). The edges are nice and crispy, while the center is perfectly chewy. It’s pretty much the easiest way to make cookies! Enjoy!
Chocolate Chip Skillet Cookie
12 tbsp unsalted butter, divided
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 tsp vanilla extract
1 tsp salt
1 large egg
1 large egg yolk
1-3/4 cups all-purpose flour
1/2 tsp baking soda
1 cup semisweet chocolate chips
1. Preheat oven to 375°F. Place 12 inch cast-iron skillet in the oven while it preheats.
2. In small saucepan or skillet, brown 9 tablespoons of the butter until golden brown. Butter will have a nutty aroma. Transfer to large bowl.
3. Stir in remaining 3 tablespoons butter into browned butter. Whisk until completely melted.
4. Whisk sugars, vanilla and salt into melted butter until smooth. Whisk in egg and yolk until smooth, about 30 seconds.
5. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
6. Stir flour and baking soda into butter mixture until just combined, about 1 minute. Stir in chocolate chips, making sure no flour pockets remain.
7. Remove skillet from hot oven. Spray with nonstick spray. Transfer dough to skillet and press into even layer with spatula. Transfer skillet to oven and bake 20 minutes or until cookie is golden brown and edges are set, rotating skillet halfway through baking. Transfer skillet to wire rack and let cookie cool for 30 minutes. Slice cookie into wedges and serve.
*from Parade, originally from America’s Test Kitchen
