Brown Butter Sea Salt Caramel Cookie Skillet
Kayla LaManna
6-8
15 minutes
dessert, sweets
Now I have made MANY cookie skillets but THIS is my favourite, and best one so far. This is the ultimate warm, gooey dessert and one of my favourites when entertaining. Browning the butter gives the cookie the most delicious nutty flavour, while t...
Ingredients
- 140 g unsalted butter
⅓ cup caster sugar
⅔ cup brown sugar
1 ½ teaspoons vanilla extract
1 egg
1 ¾ cups plain flour
½ teaspoon baking soda
¼ teaspoon salt
180g milk chocolate with caramel bits, roughly chopped (I love Tony’s Chocolonely caramel sea salt)
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- Vanilla bean ice cream
Flaky sea salt
Directions
Preheat the oven to 180 degrees Celsius.
Add the butter to an oven-safe skillet over medium heat. Cook, stirring regularly, until the butter foams and the milk solids turn golden brown and smell deliciously nutty.
Remove the skillet from the heat and stir through the caster sugar, brown sugar and vanilla extract.
Allow the mixture to cool slightly before whisking in the egg.
Add the plain flour, baking soda and salt and fold until just combined.
Fold through the chopped chocolate.
Spread and press down the cookie dough firmly into the skillet.
Bake for 16–20 minutes, or until golden around the edges but still soft and gooey in the centre.
Serve warm, straight from the skillet, topped with generous scoops of vanilla bean ice cream and a sprinkle of flaky sea salt.
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