So… I’ve been baking a LOT of fruity pies lately…Cause…Ummmmm SUMMER!!! But today I was kind of over the whole fruit and pie thing and was craving something chocolatey. Cookies in particular. But I also didn’t feel like doing too much work. Because, obviously, scooping cookie dough onto cookie sheets was just too much for me today. What was the next best thing? Making the dough and dumping it all into a pan and baking it!!! Yup… THAT I can do.
And it came out SUPER yummy! The brown butter adds a nutty flavor to the cookie that is PERFECT with the dark chocolate chips. And add the Salted Caramel… and… YUM!!! Sweet-salty PERFECTION!!!!
The crust is crispy from the skillet and the center is ooey, gooey, chocolate chipy deliciousness!!!
GO MAKE IT! Comfort food at its best!
Brown Butter Chocolate Chip Skillet Cookie with Caramel Sauce- 30 minutes, serves 8
For the cookie–
2 cups All Purpose Flour
1 ½ Teaspoon Baking Soda
¼ Teaspoon Salt
2 Sticks Unsalted Butter
½ Cup Granulated Sugar
1 Cup Brown Sugar
2 Teaspoon Vanilla
1 Cup (or more) Dark Chocolate Chips
For the caramel sauce- (adapted recipe from Martha Stewart Living)
1 Cup Brown Sugar
1 Stick Butter
¼ Cup Evaporated Milk
1 Teaspoon Vanilla
Preheat oven to 350 degrees
Make the cookie-
Put 2 sticks of butter in a medium sauce pan. Melt over medium heat. Watch the butter closely. Lower heat to low and let the butter continue to simmer until brown bits start to form on the bottom of the pan. The butter should turn a light amber color and start to smell a little nutty. Once the bits form, the color changes and you smell the butter (NOT a burnt smell… There’s a fine line between brown butter and burnt!!! The butter should smell really good and fragrant) remove from heat and let cool slightly.
While the butter is cooling, in a medium bowl whisk together flour, Baking Soda and salt. Set aside.
In a large bowl mix together both sugars and brown butter. Add eggs and vanilla. Gradually stir in dry ingredients. Gently stir in chocolate chips.
LIGHTLY butter a 10- inch skillet. I just used the little bit of butter left in the saucepan after cooling the brown butter.
Pour cookie dough in the skillet. Make sure it settles evenly. Put in oven on the middle rack and bake 20 minutes. Cookie is done when a toothpick inserted in the middle comes out clean (it will be a little buttery from the brown butter… but dough should not cling to it) and the cookie is a golden brown color.
While the cookie is baking combine all of the caramel ingredients in a medium saucepan and cook on medium heat until it reaches your desired thickness.
I just drizzled the caramel sauce on top of the cookie when it came out of the oven, cut a few slices and served with vanilla gelato… Be creative and serve however you like!!!