Brown Butter Skillet Cookie

It goes without saying that chocolate chip cookies are a standard in dessert. Who doesn't like a homemade, warm cookie? I actually don't normally go straight for cookies, I'm more of a brownie or a tiramisu lover (find my tiramisu recipe here), but this brown butter cookie skillet has me drooling even by just thinking about it. Gooey white chocolate chips immersed in a decadent, chewy brown butter cookie. The flavors are so perfect together, and since it's made in a large skillet, there is room to share it. I'm not saying you have to, but it's an option. No judgment at all.

Making cookie skillets are actually very similar to making a batch of cookies, only all of the batter goes directly into a cast iron skillet to bake for a little longer than traditional cookies would. For traditional cookies, you would let the dough chill, then pop some onto a baking sheet and make a few rounds of cookies, whereas a cookie skillet goes straight into the oven for about a half an hour. The end result is a gooey, chocolatey dessert which can only be paired with vanilla ice cream or whipped cream. Sometimes the easiest things can be super intimidating, but I am here to help shed any hesitations with making a cookie skillet. Trust me, it's way easier than you think!

What is Brown Butter?

Making brown butter is something that takes a great deal of patience, but is so worth it for the results:

1. Take your desired amount of butter and cut into small cubes. This allows for the butter to melt evenly.
2. Bring a pan to a medium or medium-low heat and do not tamper with the heat. Use a light bottomed pan, this way you can see the butter and watch for any burning.
3. The butter will begin sputtering, which means the water molecules are starting to evaporate. You’ll also see foaming which isa good thing!
   At this point, keep your eye on the butter. Swirl the butter around every so often, or use a wooden spoon to swirl.
4. You’ll begin to see the foam evaporate and notice the color go from golden to an amber color, with small little brown bits. THIS is what you’re aiming for! When this occurs, turn off the heat.
5. Pour the butter over cooked tortellini, throw in2 tbsp Parmesan, cracked pepper, and some fresh basil leaves.

Cookie Skillet Equipment:

The best thing about making a cookie skillet is that it uses very minimal equipment: a cast iron skillet and a mixer. Believe it or not, I don't have a stand mixer. I solely use a hand mixer and a large mixing bowl. I love using OXO mixing bowls because they are sturdy and dependable. Here's all you really need to make this delicious brown butter cookie skillet:

• Cast iron skillet: I use a standard one I got at HomeGoods. Staub makes excellent cast iron skillets, and in a variety of sizes. Investing in a few different sizes are fun to make individual desserts, too!
• Mixer or hand mixer: I don't have a stand mixer, yet, so I rely on my KitchenAid hand mixer. It works very well and is highly reliable.
• Mixing bowls: I love my OXO ones, they clean very well and they last a long time.
• Spatula: Using a spatula will help flatten the cookie dough into the skillet, and is also used to mix in the chocolate chips as you add it to the batter.

Cookie Skillet Ingredients:

• All Purpose Flour: A staple in any baking recipe! Feel free to swap out with a gluten-free version you love
• Baking soda: this will help with the rise of the dough
• Salt: balances out the sweetness of the cookie
• Eggs: the perfect binding agent for cookies
• Brown butter: the most delicious butter in the universe. I've posted about making brown butter above, so follow those steps and you'll have the best tasting butter ever.
• Sugar: we use a little cane and a little brown sugar for this recipe.
• White chocolate chips: You can definitely use regular milk, bittersweet, or semi-sweet chocolate chips, but I find the white chocolate chips adds a different flavor profile, especially with the brown butter cookie batter.
• Vanilla extract: Any good dessert (or baking recipe) calls for vanilla extract.

This brown butter cookie skillet will leave you drooling, salivating, and with a desire to make it weekly just to devour it up and make it all over again. If you have extra laying around, cut int chunks and make a cookie trifle, or cut into strips and freeze for another day. Better yet, cut into strips and top with a nut butter for a even more decadent dessert. Your tastebuds will thank you.