Brown Butter Chocolate Chip Skillet Cookie with Caramel
Your favorite chewy brown butter chocolate chip cookie but baked in an easy peasy skillet! It's made even better with a layer of my favorite quick homemade brown sugar caramel sauce baked into the middle of the cookie. This giant cookie comes together in one-bowl and is mixed and baked in under an hour. Enjoy!
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Servings: 8 Servings
Ingredients
- 83 grams unsalted brown butter (about 8 tablespoons (113 grams) unsalted butter before browning)
- 1 ¼ cup (275 g) brown sugar (dark or light, packed)
- 1/3 cup (75 g) sunflower or grapeseed oil (or other neutral oil)
- 1/4 cup (50 g) granulated sugar
- 2 large eggs (room temperature)
- 2 tablespoons (16 g) water
- 1 tablespoon (13 g) real vanilla extract
- 1 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 cups (405 g) all-purpose flour (how to measure flour)
- 1 1/2 cups (256 g) dark chocolate (chopped (feel free to sub in milk chocolate or semi-sweet))
- 1 batch Quick Homemade Brown Sugar Caramel
- Sea salt flakes for dusting on top (optional)
Instructions
- Preheat your oven to 375°F (191℃). Make sure you have a rack in the top third of the oven, leaving at least 6 inches (15 cm) of space between the skillet and the heat source.
- Place 8 tablespoons (113 g) butter in a small sauce pan (see note below) and melt over medium heat. Once melted, crank up the heat to medium high. Stand by, continuously stirring and watching. Small golden bits will start to settle on the bottom of the pan. Once this happens, take it off the heat and pour into a medium, heat-safe bowl to cool until closer to room temperature, but still liquid. (For more details on browning butter, check out my How to Perfectly Brown Butter tutorial)
- Add the oil, brown sugar, granulated sugar, eggs, water and vanilla to the browned butter once it has slightly cooled. Whisk together until thoroughly blended. It will be thick and sludge-like. Add in the salt, baking powder and baking soda whisking until completely combined. Fold in the flour until barely combined and you still see streaks of flour. Add in the chocolate chips mixing until evenly distributed throughout the dough (do not overmix).
- Gently press half of the cookie dough in the bottom of the skillet. Pour 1/3 of the caramel sauce on top (about 2/3 cup) and then put the remaining cookie dough on top, covering the caramel completely. Place on the top rack of the oven and bake for 17-20 minutes. Set on a cooling rack for at least 45 minutes prior to serving. The longer it sits, the easier it will be to get a good clean cut (chilling it makes it even easier). Along those lines, use a sharp knife and clean the blade in between cuts if you want each slice to look its best.
Notes
Browning Butter
If you're new to browning butter then brown the butter in a light-colored pan so you can see the brown bits forming. If you're confident in your butter browning capabilities, you can do it in the skillet (making this the most one-bowl recipe out there! If you brown the butter in the skillet, make sure you whip down the skillet before adding in the cookie dough (so there aren't any burned bits). For more on browning butter, check out my How to Make Perfect Brown Butter tutorial. Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo