Eightyrecipes
Skillet Cookie
A giant brown butter chocolate chip cookie made in one cast iron skillet on the stove. Crisp edges, gooey middle, no oven.
Ingredients
- 1/2 cup butter 115 g
- 3/4 cup brown sugar 165 g
- 1/4 cup granulated sugar 50 g
- 1 large egg
- 1 teaspoon vanilla extract 5 g
- 1 1/4 cups all-purpose flour 155 g
- 1/2 teaspoon baking soda 3 g
- 1/2 teaspoon salt 3 g
- 1 cup chocolate chips 170 g
Instructions
- Melt the butter in a skillet and cook until lightly browned.
- Remove from the heat and allow to cool for 5 minutes.
- Stir in the brown sugar and granulated sugar.
- Mix in the egg and vanilla extract.
- Add the flour, baking soda and salt.
- Fold in the chocolate chips.
- Press the dough evenly into the skillet.
- Cover with a lid.
- Cook over very low heat for 18 to 25 minutes, or until the cookie is cooked through.
- Allow to cool for 5 to 10 minutes before serving.
Notes
Nutrition values are an estimate. Cook over very low heat so the bottom does not brown or burn too quickly. I use a 10 inch (25 cm) cast iron skillet with a lid. Store covered at room temperature for up to 3 days, or freeze portions for up to 2 months. Milk, dark or semi-sweet chocolate chips all work.
Nutrition
Nutrition is an estimate, calculated automatically.
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