I love taking a dessert that everyone is familiar with and putting a little spin on it. This Brown Butter Espresso Chocolate Chip Skillet Cookie is the perfect example.
For this Brown Butter Espresso Chocolate Chip Skillet Cookie ( l know the title is a mouth full but explains the cookie perfectly ) I took a regular chocolate chip cookie and just spiced it up a bit.
First off everyone knows a chocolate chip cookie, right? To elevate the chocolate flavor I added a bit of espresso powder. In fact I like to add espresso powder to any recipe that contains chocolate. It really dose enhance the chocolate flavor
Second I browned my butter. Need I say more? Browned butter gives a richness to desserts that is unmistakable.
And lastly instead of just making the same old cookie shape, I put all the cookie dough into a 10” skillet. It’s the perfect way to take an ordinary dessert and bring it to a new level.
Top with some vanilla ice cream and dig in.
How To Make Brown Butter Espresso Chocolate Chip Skillet Cookie
Preheat your oven to 350º. Place a 10” skillet on the stove on medium heat. Add the butter to the skillet and let cook until the butter starts to foam and brown bits start to form on the bottom of the pan. Remove from heat and let cool slightly. Then add the brown sugar, granulated sugar, eggs, vanilla extract and espresso powder. Stir to combine and set to the side.
In a large mixing bowl whisk together the flour, baking soda and salt.
Pour the dry ingredients into the skillet and mix with a wooden spoon until completely combined. Mix in the bittersweet chocolate chips and evenly spreed out the batter in the skillet. Top with bittersweet chopped chocolate and place in the preheated oven to bake for 25 to 30 minutes or until the top is golden brown and center is still slightly soft.
Remove from oven and let cool slightly on a wire rack or serve immediately topped with some vanilla ice cream. Grab some spoons and dig in.
Brown Butter Espresso Chocolate Chip Skillet Cookie
Ingredients:
- 2 Cups + 1 tablespoon all purpose flour
- 1 Teaspoon baking soda
- 1 Tablespoon espresso powder
- 1/2 Teaspoon salt
- 1 Cup unsalted butter ( 2 sticks )
- 1 Cup brown sugar
- 1/4 Cup granulated sugar
- 2 Eggs lightly scrambled
- 2 Teaspoons pure vanilla extract
- 1 Cup bittersweet chocolate chips
- 2 Ounces bittersweet baking chocolate chopped
Instructions:
- Preheat oven to 350º.
- Place a 10” cast iron skillet over medium heat. Place butter in the skillet stirring frequently and cook until golden brown and foamy. Once the butter has browned remove skillet from heat and add both brown sugar and granulated sugar and stir with a wooden spoon until combined. Set butter and sugar mixture to the side to cool.
- Once butter and sugar mixture have cooled slightly, add the eggs, pure vanilla extract and espresso powder and stir to combine.
- In a medium size bowl whisk together the all purpose flour, baking soda and salt. Pour the flour mixture into the butter mixture and mix with a wooden spoon to combine. Stir in the chocolate chips and spread dough evenly in the skillet. Sprinkle the chopped chocolate on top and place in the preheated oven for 25 to 30 minutes or until edges are golden brown and center is still slightly soft
- Remove from oven and allow to cool slightly before cutting, or top with vanilla ice cream and supply some spoons and dig in.
- Enjoy.