Brown Butter Chocolate Chip Skillet Cookies for Two (Pizookies)
User Reviews
4.8
Brown Butter Chocolate Chip Skillet Cookies for Two (Pizookies)
Description
This recipe for Brown Butter Chocolate Chip Skillet Cookies produces enough cookie dough for a single 6¼-inch cast iron skillet or two 8-ounce ramekins, ideal for a dessert for two. Butter is browned over medium heat until it foams and turns nutty brown, enhancing flavor beyond typical cookie butter. Allowing the butter to cool slightly prevents the egg yolk from cooking when incorporated.
The dough is mixed with brown and granulated sugars, egg yolk, water, and vanilla extract, then combined with flour, baking soda, and salt. Milk chocolate chunks are folded in for pockets of melted chocolate. The cookie dough is then spread in the skillet or ramekins and baked until the edges are firm and puffed while the center remains soft and slightly underbaked, achieving a gooey texture.
These skillet cookies offer a warm dessert experience with textural contrast between crisp edges and a soft, tender center. The browned butter imparts a deep, nutty richness that complements the sweetness of the sugars and chocolate. They suit an intimate setting or serve as a shareable indulgence without excess leftovers.
Ingredients
- 1/4 cup butter salted
- 3 Tablespoons dark brown sugar
- 2 Tablespoons granulated sugar
- 1 egg large, yolk
- 1 Tablespoon water
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup milk chocolate chunks
Instructions
- Heat oven to 350°F.
- In a small saucepan, brown the butter by melting it over medium heat, swirling the pan periodically to make sure the butter is cooking evenly. The butter will start to foam, then turn from a pale yellow to a toasty brown with a nutty aroma. Let cool for 10 minutes (you can speed up the process by setting the pan in a bowl of ice water, being careful not to let any water get into the pan).
- Once the butter is no longer hot enough to cook the egg yolk, add the brown sugar, granulated sugar, egg yolk, water and vanilla to the pan and beat with a handheld mixer until creamy, about 2 minutes.
- Add the flour, baking soda, and salt and mix just until combined. Stir in the chocolate chunks, then spread into one 6 1/4" mini cast iron skillet or two 8-ounce ramekins.
- Bake for 17-19 minutes if using the cast iron skillet (approximately 14-16 minutes if using ramekins) until the edges are puffy and slightly crispy while the center is still gooey and slightly underbaked.
- Remove from oven and serve warm, with a big scoop of vanilla ice cream, chocolate sauce or hot fudge, and two spoons!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 610 kcal
% Daily Value*
| Calories | 610kcal | 31% |
| Carbohydrates | 71g | 24% |
| Protein | 5g | 10% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 153mg | 51% |
| Sodium | 499mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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