Toffee-Chocolate Chip Skillet Cookie
Scrumptious skillet cookie filled with bits of chocolate and toffee!
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.