Before watching the 2016 election returns last night, I made a huge a$$ chocolate-chip cookie. Believe me, after all the campaigning and then watching the nail biting return reporting, I needed a treat with loads of gooey chocolate.
I browned the butter before creaming it with the sugars. It gives the cookie a nutty taste without actually adding nuts and keeps the cookie chewy (as per America’s Test Kitchen).
Chocolate Chip Skillet Cookie
1 cup (2 sticks) butter
1 cup brown sugar
½ cup sugar
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups bittersweet chocolate chips
Preheat oven to 350 degrees F.
In a 10 inch cast iron skillet, melt butter over medium heat stirring often, until it starts to bubble and is completely melted and foaming subsides. Continue to cook, stirring and scraping the bottom of the pan until the milk solids are a golden brown and the butter has a nutty aroma.
Pour the melted butter into the bowl of your stand mixer and mix together the butter and sugars. Do not wipe out skillet.
Chill bowl for 10 minutes. While it cools, combine flour, baking soda and salt in a medium bowl.
Once the batter is cool enough not to scramble the eggs, remove from the refrigerator and add the eggs one at a time until combined. Add in the vanilla. Stir in flour mixture. Stir in chocolate chips.
Pour batter into the skillet in which you browned the butter. Bake at 350 degrees for 35 to 40 minutes or until the edges are lightly golden brown. The inside should still be slightly gooey.
Top with vanilla ice cream and try not to eat the entire thing in one sitting!