I love a good chocolate chip cookie! Especially when it is warm! Especially when it has a bit of crunch! And of course, especially when it is topped with ice cream! Recently when we were at my sister Laurie’s house she served this wonderful recipe. It is from the Two Peas & Their Pod Cookbook, Favorite Everyday Recipes from Our Family Kitchen. So, also, especially when it is shared with your sister!
One big advantage of a skillet cookie is that you don’t have to scoop out all those individual cookies! And you don’t have to wait for it to cool to eat – since you eat it with a spoon! Start by browning the butter (oh, I forgot about that, and especially when the cookie is made with browned butter!) and letting it cool. Add the sugars, then eggs and vanilla to the butter and mix until smooth. Whisk remaining dry ingredients together.
Add the goodies to the dough. The toffee bits and chocolate are so good together – the perfect mix of the the slightly salty toffee bits and the sweet chocolate. Mix to combine.
Press the dough into the cast iron skillet that you used to brown the butter earlier.
Bake for 20-24 minutes at 350 degrees. Don’t over bake, you want it be a bit gooey in the center.
Let the cookie cool for about 10 minutes, cut and serve with a scoop of vanilla ice cream. Makes every day just a little bit better!!!!! Enjoy this warm, gooey, browned butter toffee-chocolate chip topped with melting ice cream….it just doesn’t get much better than this.
Toffee-Chocolate Chip Skillet Cookie
Ingredients
- 3/4 cup unsalted butter, cut into tablespoon-sized pieces
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt, plus more for sprinkling
- 1 cup chocolate chips or chocolate chunks
- 1 cup Heath toffee bits (or 4 regular-sized Health bars chopped up)
- Vanilla ice cream, optional
Instructions
- Preheat the oven to 350°.
- In a 10-inch cast-iron skillet, melt the butter over medium heat, swirling it in the pan occasionally as it melts. The butter will foam and pop, so be careful. Once the butter starts to brown and smell nutty, remove the pan from the heat. There should be small brown bits on the bottom and the butter will have an amber color. Pour the butter into a large bowl, making sure to get all the brown bits, and cool to room temperature. Do not wipe out the pan.
- Once the brown butter has cooled, add the brown sugar and granulated sugar and whisk until smooth. Add the eggs and vanilla and mix until combined.
- In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until well combined. Add the flour mixture to the wet ingredients and mix just until the flour disappears. Stir in the chocolate chips or chunks and toffee bits.
- Spread out the dough in the still-buttered cast-iron skillet, pressing down gently with your hands or spatula to even out the dough. Sprinkle the top with a little sea salt (optional). Bake 20-24 minutes, until golden brown. Don't over bake, you want the cookie to slightly gooey in the center.
- Let the cookie cool for 10-15 minutes before serving warm, with ice cream, if desired.
For a similar recipe, click on the link below:
https://www.twopeasandtheirpod.com/skillet-chocolate-chip-cookie/
