The combo of nutty brown butter, gooey center, crispy edges makes for something special in this skillet cookie. This dessert is perfect for sharing indulging in a sweet moment of self care. Note: you can make it in advance and pop it in the fridge, then transfer to the oven during entree or main course so it will be ready for you at the perfect time!
- 225g unsalted butter
- 200g brown sugar
- 100g white sugar
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 250g plain flour
- 1 tsp bicarb soda
- ½ tsp baking powder
- 1 tsp table salt
- 225g milk cooking chocolate discs (such as Cadbury melts pieces, or Nestle Plaistowe Milk Chocolate melts)
- Salt flakes
- To serve: Vanilla ice cream
- Preheat the oven to 170°C.
- Melt and brown butter in the Saucyware Dutch Oven until golden brown and foamy.
- Pour into a heat-proof bowl and let cool to room temperature.
- Add brown butter, sugars, eggs and and vanilla extract and beat in a stand mixer with the paddle attachment until thick and pale.
- In another bowl, whisk together plain flour, baking soda, baking powder and table salt.
- Mix together the mixtures until just combined.
- Fold through cooking chocolate until evenly dispersed, reserving a few discs to push into the tops of the biscuit.
- Place the cookie dough mix into the Dutch Oven and spread evenly. Pop in the fridge for at least 10 minutes, or at most 24 hours before baking.
- Bake on a rack on the bottom third of the oven, for 25-30 minutes, until deeply golden around the edges. Sprinkle with a pinch of salt flakes a few minutes before you take it out of the oven, so the salt sets on top.
- Serve alone or topped with vanilla ice cream.