Giant Brown Butter Chocolate Chip Cookie
One single cookie baked in a cast iron skillet, made with a standard brown butter chocolate chip recipe.
Equipment
- Cast Iron Skillet
- Light-Colored Pan Optional, for browning butter
- Mixing Bowl
Ingredients
- ½ Cup Salted Butter
- ½ Cup White Sugar
- ½ Cup Brown Sugar
- 1 Egg Cold
- 1 Tbsp Vanilla Extract
- 1¾ Cups Flour
- 1 Tsp Baking Soda
- ½ Tsp Baking Powder
- 1 Cup Dark Chocolate Chunks
- ½ Cup Chopped Pecans Toasted for extra flavor
Instructions
- Make your brown butter. Melt the butter in either the cast iron skillet or a light-colored skillet (if you need to see what you're doing.) Cook it over medium heat, stirring often, until the milk solids cook a bit and start to brown.
- Once browned, pour the butter into a heatproof mixing bowl. If you browned the butter in the skillet, leave excess butter there so it's greased for later. Otherwise, grease your skillet lightly.
- Let the butter cool for about an hour, stirring occasionally so it doesn't separate.
- Preheat your oven to 350℉.
- Add the sugars to the bowl with the butter and cream it all together. Add the egg and vanilla and mix until it's smooth. Finally, add the baking powder, baking soda, and flour, and mix until it's a dough. Fold in the mix-ins and your dough is ready.
- Spread the dough evenly in your skillet. Bake for 20 minutes or until it is nicely golden. Let cool slightly (another 20 minutes) before slicing, top with your favorite ice cream, and enjoy!