Skillet brown butter chocolate chunk cookie
Big, squishy, gooey cookies are the best. And cookies that don’t require the use of a mixer (or some serious gym rat-level hand mixing) and are pressed into a pan instead of individually scooped are truly the height of human innovation. This brown butter cookie checks all those boxes. Browning the butter eliminates the need for a mixer, and making a smaller recipe that’s perfect for two people removes any need to form each smaller cookie. If you’re looking for some serious, feel-good, support-local points, you could even use bulk chocolate from your local chocolate company—or I could just be getting a little cheeky.
- 1 stick of butter
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped chocolate
- Set oven at 375o F. In a small pot over medium-high heat, melt the butter and let it simmer for 5 to 7 minutes, or until it begins to brown and smells toasted. Remove from heat and let cool.
- In a bowl, whisk together flour, baking soda, and salt. In a separate bowl, whisk together brown sugar, white sugar, egg, vanilla extract, and cooled butter until evenly incorporated. Add the dry ingredients to the wet ingredients and mix until fully incorporated, then fold in the chopped chocolate.
- Press cookie dough into a small cast-iron skillet (6 inch is ideal) and bake for 20 to 24 minutes depending on desired doneness. Let cool slightly. Slice and serve.
Toasted brown butter