Giant Caramelized Butter Skillet Chocolate Chip Cookie
Indulge in this decadent Giant Caramelized Butter Skillet Chocolate Chip Cookie, a delightfully gooey treat perfect for sharing with family and friends. Inspired by the renowned American Test Kitchen recipe, this easy-to-follow dessert features a rich, browned butter base that enhances the flavor profile, making it truly irresistible. With its warm, melty chocolate chips and crisp edges, this cookie is best served fresh from the oven. Pair it with ice cream for an extra special treat!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
unsalted butter
12 tablespoons (divided (9 tablespoons browned and 3 tablespoons melted into browned butter))
dark brown sugar
3/4 cup (packed)
granulated sugar
1/2 cup (none)
vanilla extract
2 teaspoons (none)
salt
1 teaspoon (none)
large egg
1 (none)
egg yolk
1 (none)
all-purpose flour
1 3/4 cups (none)
baking soda
1/2 teaspoon (none)
semi-sweet chocolate chips
1 cup (none)
Instructions
1
1. Preheat your oven by adjusting the rack to the upper-middle position and setting it to 375°F (190°C).
2
2. In a 12-inch cast-iron skillet over medium heat, melt 9 tablespoons of unsalted butter while stirring continuously. Cook until the butter turns a deep golden brown and emits a nutty aroma, about 5 minutes. Once browned, remove it from heat and transfer to a large mixing bowl.
3
3. Stir in the remaining 3 tablespoons of butter into the hot browned butter until fully melted.
4
4. Into the melted butter mixture, whisk together the dark brown sugar, granulated sugar, vanilla extract, and salt until smooth.
5
5. Add the egg and egg yolk, whisking until well combined, about 30 seconds. Allow the mixture to rest for 3 minutes, then whisk again for 30 seconds. Repeat this resting and whisking process two more times, until the mixture is thick, smooth, and shiny.
6
6. In a separate bowl, whisk together the all-purpose flour and baking soda. Gradually stir this flour mixture into the butter mixture until just combined, being careful not to overmix. Ensure there are no flour pockets visible.
7
7. Fold in the semi-sweet chocolate chips, mixing gently to incorporate evenly without overworking the dough.
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8. Use a paper towel to wipe the skillet clean. Transfer the cookie dough to the skillet and spread it into an even layer with a spatula.
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9. Place the skillet in the preheated oven and bake for approximately 20 minutes, or until the cookie is golden brown and the edges are set. Rotate the skillet halfway through baking for even cooking.
10
10. Once baked, carefully remove the skillet from the oven using potholders and set it on a wire rack to cool for about 30 minutes. Using a sharp knife, slice the cookie into wedges and serve warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Giant Caramelized Butter Skillet Chocolate Chip Cookie?
It is a decadent, gooey dessert baked in a cast-iron skillet, featuring a rich browned butter base and melty chocolate chips.
How many ingredients are in this recipe?
This recipe requires 10 main ingredients, including butter, sugars, eggs, flour, and chocolate chips.
What temperature should I preheat the oven to?
Preheat your oven to 375°F (190°C) with the rack in the upper-middle position.
What size skillet is needed?
A 12-inch cast-iron skillet is recommended for this recipe.
How much butter is used in total?
The recipe uses 12 tablespoons (1.5 sticks) of unsalted butter.
Why do I brown the butter?
Browning the butter (beurre noisette) creates a deep, nutty flavor that enhances the cookie's flavor profile.
How long does it take to brown the butter?
It typically takes about 5 minutes over medium heat while stirring continuously.
Can I use light brown sugar instead of dark brown sugar?
While dark brown sugar is recommended for its richer molasses flavor, light brown sugar can be used as a substitute.
Why is an extra egg yolk added?
The extra egg yolk adds richness and helps create a chewier, more fudgy texture.
How long should the sugar and butter mixture rest?
The mixture should rest for 3 minutes between whisking sessions, repeated three times total.
Why do I need to whisk and rest the mixture multiple times?
This process helps dissolve the sugars and creates a thick, smooth, and shiny base for the cookie dough.
What type of flour is best?
All-purpose flour is the best choice for providing the right structure for this skillet cookie.
Can I use baking powder instead of baking soda?
No, this recipe specifically calls for 1/2 teaspoon of baking soda to interact with the acidic brown sugar.
When do I add the chocolate chips?
Fold in the semi-sweet chocolate chips after the flour and baking soda have been just combined with the wet ingredients.
Why should I wipe the skillet before adding the dough?
Wiping the skillet clean of excess butter or residue ensures the cookie bakes evenly and doesn't get too greasy on the bottom.
How long does the cookie bake?
The cookie should bake for approximately 20 minutes.
How do I know when the cookie is done?
It is ready when the edges are set and the top is golden brown.
Should I rotate the skillet while baking?
Yes, rotate the skillet halfway through the baking time to ensure even cooking and browning.
How long should the cookie cool?
Allow the cookie to cool in the skillet on a wire rack for about 30 minutes before slicing.
Can I serve this with ice cream?
Absolutely! Serving it warm with a scoop of vanilla ice cream is highly recommended for an extra special treat.
Is this recipe inspired by a specific source?
Yes, it is inspired by the renowned American Test Kitchen recipe.
What kind of chocolate chips are used?
The recipe calls for 1 cup of semi-sweet chocolate chips.
Can I use a regular cake pan instead of a cast-iron skillet?
You can, but a cast-iron skillet is preferred for its heat retention and the specific crisp texture it gives the edges.
How should I slice the cookie?
Use a sharp knife to slice the giant cookie into wedges, similar to a pizza.
Can I use salted butter?
If you use salted butter, you should reduce the amount of added salt in the recipe to avoid an overly salty flavor.
What does 'nutty aroma' mean in browning butter?
As butter browns, the milk solids caramelize, producing a smell similar to toasted hazelnuts.
How do I prevent overmixing the dough?
Stir the flour and chocolate chips until just combined; stop as soon as no more flour pockets are visible.
Can I add nuts to this recipe?
Yes, you can fold in chopped pecans or walnuts along with the chocolate chips if desired.
Is it okay if the edges are crisp?
Yes, the combination of crisp edges and a gooey center is one of the hallmarks of a great skillet cookie.
How much vanilla extract is needed?
The recipe requires 2 teaspoons of vanilla extract for optimal flavor.