Ever since I started seeing adorable dessert uses for a cast-iron skillet, I have been waiting and hoping and waiting and hoping to find a cast-iron pan at a thrift shop. Buying them anywhere else is expenSIVE. So, through a stroke of good fortune (or providence) I have finally come into the possession of one. Not from a thrift shop, but still at a low price and well-used. Also, old and well-made. S.R and co. Best Made, what most of us know as Sears Roebuck, and likely more than 50 years old. A fantastic find, but a little worse for the wear. Luckily, my family is a handyman family, and we managed to rebuff it, literally. The whole rust coat got sanded right off. I love construction tools!!
And, of course, there must be a use for the newly-rebuffed skillet. Namely, dessert.
It is always a good idea to build the foundation of a dessert on brown butter. +Sugar. +Chocolate. = one happy family. That mixture right there? Looks like heaven and smells even better.
Can I just say that I love whisking things? Making them all smooth and creamy or airy and light? It’s just so much fun! Now we’ve got that out of the way, this skillet cookie turned out lovely. Gloriously crispy on the outside, warm and gooey on the inside. Top it off with some caramel and fleur de sel, you’ve got a dessert fit for company or for a Monday.
Brown Butter Skillet Cookie
Source: slightly adapted from Bakers Royale.
- 1 ¾ cups unbleached all purpose flour
- ½ teaspoon baking soda
- 14 tablespoons unsalted butter (1 ¾ sticks butter)
- ½ cup granulated sugar
- 3/4 cup packed dark brown sugar
- 1 teaspoon table salt
- 3 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 ¼ cups semi-sweet chocolate chips
- Heat oven to 375 degrees. Adjust oven rack to middle position. Lightly butter a 10-12 in. skillet.
- Whisk together flour and baking soda; set aside.
- Heat butter in a skillet over medium heat until melted about 2 minutes. Continue stirring for another 1-3 minutes until brown and nutty in aroma. (Brown the butter.) Remove from heat. Pour heated butter into a heat proof bowl and cool to room temperature. Add sugars, salt and vanilla to bowl with butter and whisk until fully combined. Add egg and egg yolk, whisk until mixture is smooth and no sugar lumps remains, for about 30 seconds.
- Let mixture stand for 3 minutes then whisk for another 30 seconds. Repeat twice.
- Stir in flour until combined. Stir in chocolate chips until combined.
- Press cookie dough mixture into skillet. Bake for about 15-20 minutes or until golden brown and still puffy.