There are two things I really like about this cookie recipe other than the big cookie you get in the end A. browned butter and B. I get to bake this cookie in a cast-iron skillet. I know it might make one question my emotional state knowing it actually makes me happy when I get to bake /cook anything in an iron skillet. hmmm..okay moving on….
The butter itself is a beautiful ingredient, it’s magical how it changes the color of baked goods and how it brings the creaminess to the sauces. Browned butter has a deeper nuttier taste, if you have ever browned butter in your kitchen, then you know the sweet sweet aroma that fills the kitchen the color and then they way brown nutter can take a regular tasting dish to another level are reasons enough to add it to your food sweet or savory which require butter, cookies, cakes, pasta dishes, fish, chicken and even if it isn’t required a squirt or two won’t hurt and will bring a noticeable difference in taste.
Brown butter is also known as beurre noisette.
Brown butter is super easy to make. Start melting butter in a light-colored saucepan, on low medium heat, keep swirling the pan occasionally to cook the butter evenly. first, the butter will melt, and then it will start to foam. The color will change from yellow to tan and then to golden. Do not let it burn! As the moisture evaporates it leaves behind golden brown liquid with some milk solids. You can also strain the butter through a strainer to remove all the solid particles. the whole process should take 6 to 8 minutes
Browned butter can be browned in large batches, it keeps well in the fridge for quite some time and can also be frozen.
Now about the skillet, the reason why I love using a cast-iron skillet is because of its ingenuity, I use it literally every day while making breakfast let it be omelet, frittatas, fried eggs, pancakes or french toast. and that’s just for breakfast. The fact that you can use the same piece of equipment to cook, bake, and broil and serve the same food is just so liberating. Do you want to roast a chicken? roast asparagus? stay fry veggies? bake a cookie? or a skillet brownie?
This skillet can and will replace all your stainless steel and hard anodized pots and pans. and if you take good care of it you won’t need non-stick pans anymore.
I most definitely would write a separate blog post about this pan, but let’s just talk about the basics of what makes iron skillet so versatile. Cast iron as you must know is a very heavy metal and that makes it perfect for even heat distribution which results in evenly cooked food with almost no hot spots.
Its takes longer to get hot and it retains the heat longer, which helps in keeping the food warm even after it has been taken off from the stove.
You can treat the cast iron skillet as badly as you want, you can scarpe and slam all you want
I saved the best for last, the best thing about cast iron pans is that they are indestructible. You can treat them as badly as you want, you can scrape and slam all you want as long as you scrub it with brush and water,( no soap) in the end and then apply a very thin layer of oil all over it ( front, back, handle and all). your pan will be new as it was the first day for years to come.
[recipe title=”Chocolate Chip Skillet Cookie” servings=”12″ time=”40″ difficulty=”easy”]
– 12 Tbsp unsalted butter, divided 9tbs + 3tbs
– ¾ cup packed dark brown sugar
– ½ cup granulated sugar
– 2 tsp vanilla extract
– 1 tsp salt
– 1 large egg
– 1 large egg yolk
– 1¾ cups all-purpose flour
– ½ tsp baking soda
– 1 cup semisweet chocolate chips
1. Preheat oven to 375°F. Adjust oven rack to upper-middle position.
2. Brown the butter: Melt 9 Tbsp butter in 12-inch cast-iron skillet over medium heat. Stirring constantly, scraping the bottom of the pan with a heatproof rubber spatula, until butter foams and then browns, about 4 minutes. Then, transfer to a large bowl. Stir the remaining 3 tablespoons butter into hot butter until completely melted. remove from stove and let it stand for 10 minutes.
3. Whisk dark brown sugar, granulated sugar, vanilla, and salt into warm melted butter until smooth.
4. Whisk in egg and yolk until smooth, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until the mixture is thick, smooth, and shiny.
5. Whisk flour and baking soda together in a separate bowl, then stir flour mixture into butter mixture until just combined, about 1 minute. Stir in chocolate chips, mix well.
6. Transfer dough to skillet and press into even layer with a spatula.
7. Transfer skillet to oven and bake 20 minutes or until cookie is golden brown and edges are set, rotating skillet halfway through baking. Transfer skillet to wire rack and let cookie cool for 30 minutes. Slice cookie into wedges and serve.
Rotate the skillet halfway between baking.
Add nuts to the batter if you would like.
Adapted from: AMERICA’S TEST KITCHEN