Brown Butter Chocolate Chip Skillet Cookies
How was your weekend? Mine was filled with one too many beverages 🙂 and one too many tastes of cookie dough. Friday night we celebrated a couple of birthdays with a party bus bar crawl. A ton of fun, but after a night filled with bar hopping and dancing, I needed a more relaxed rest of the weekend. So the remaining was spent doing lots of baking and cooking recipe testing! One of the results… this skillet cookie. I am not one to turn down your classic chocolate chip cookie, but sometimes you want to have a little fun and elevate something that’s already amazing. Enter the cast iron skillet and the true game changer, browned butter.
I have two main eating philosophies. 1. Everything in moderation. If you eat a mainly healthy, balanced diet, then go ahead, eat the cookie. 2. Butter makes everything better. This recipe is no exception to number 2. By browning some of the butter first, you get a wonderfully rich, slightly nutty flavor to this cookie. The brown butter takes a little babying (don’t take your eyes off of it), but it’s worth it. If the browning doesn’t go according to plan and you get a little distracted causing the butter to burn, please just try again :). I have had to throw out a batch of browned butter on more than one occasion. The wasted butter is a much better result than using the now bitter, burnt butter.
Because there is no scooping of dough and cooking multiple sheets, this recipe is quick. Once your dough is made, just about 25 minutes until you have a warm cookie skillet waiting for you.