Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Brown Butter Chocolate Chip Skillet Cookies for Two Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 1 review
  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 27 minutes
  • Yield: 2 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in the rich, nutty flavor of these Brown Butter Chocolate Chip Skillet Cookies for Two. This recipe features browned butter for a deep, toasty aroma combined with gooey chocolate chunks, baked to perfection in a mini cast iron skillet or ramekins. Perfectly portioned for a cozy dessert for two, served warm with optional vanilla ice cream or chocolate sauce for an extra decadent treat.

Ingredients

Brown Butter Mixture

  • 1/4 cup salted butter
  • 3 Tablespoons dark brown sugar
  • 2 Tablespoons granulated sugar
  • 1 large egg yolk
  • 1 Tablespoon water
  • 1/2 teaspoon vanilla bean paste

Dry Ingredients

  • 1/2 cup all purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt

Add-ins

  • 1/3 cup milk chocolate chunks

Instructions

  1. Preheat Oven: Heat the oven to 350°F to prepare for baking.
  2. Brown the Butter: Melt the salted butter in a small saucepan over medium heat. Swirl the pan periodically to cook evenly. The butter will foam then turn a toasty brown with a nutty aroma. Remove from heat and let cool for 10 minutes. To speed cooling, place the pan in a bowl of ice water carefully without letting water into the butter.
  3. Mix Sugars and Egg Yolk: When the butter has cooled enough to not cook the egg yolk, add dark brown sugar, granulated sugar, egg yolk, water, and vanilla bean paste. Use a handheld mixer to beat until creamy and combined, about 2 minutes.
  4. Add Dry Ingredients and Chocolate: Stir in the all-purpose flour, baking soda, and salt just until combined. Fold in the milk chocolate chunks gently. Spread the batter evenly into a 6 1/4″ mini cast iron skillet or two 8-ounce ramekins.
  5. Bake: Place in preheated oven and bake for 17-19 minutes if using the cast iron skillet, or 14-16 minutes if using ramekins. The cookie should have puffy, slightly crispy edges with a gooey, slightly underbaked center.
  6. Serve Warm: Remove from oven and serve immediately. Enjoy plain or topped with a scoop of vanilla ice cream, chocolate sauce, or hot fudge for an indulgent finish.

Notes

  • Be careful not to overcook the brown butter; remove from heat as soon as it turns amber-brown and smells nutty.
  • Cooling the butter before adding the egg yolk prevents scrambling.
  • Adjust bake time slightly depending on the size and material of the baking vessel.
  • For best results, serve the cookie warm for the ultimate gooey texture.
  • Vanilla bean paste can be substituted with vanilla extract if needed.

Find it online: https://dishrise.com/brown-butter-chocolate-chip-skillet-cookies-for-two-recipe/