This skillet cookie is an adaptation of the Bon Appetit Giant Chocolate Chip Skillet Cookie recipe and combines a few of my favorite dessert elements: luxurious brown butter, sea salt, toasted almond and chocolate – with toffee-like crunchy cookie edges, and a delectably chewy cookie center. Think: chocolate chip cookies and your favorite fudgey brownies linked up to make a tasty, golden, nutty cookie baby…
My modifications on the original recipe linked above are as follows:
I gently browned the butter in a 9-10″ cast iron skillet, removed the skillet from the heat when butter golden brown and fragrant (approx. 5 mins over medium heat) and let the browned butter cool 10 minutes before combining with brown and white sugar in a large mixing bowl
Swapped 1.5 teaspoons vanilla for 1 teaspoon vanilla extract and 1/2 teaspoon almond extract
Swapped 50% of the all purpose flour for lightly toasted almond flour
Brown Butter, Toasted Almond and Chocolate Chip Skillet CookieRecipe
1 cup chocolate chips
1/2 cup + 2 tablespoons brown sugar
1/3 cup sugar
1/2 stick + 2 tablespoons unsalted butter
3/4 teaspoon sea salt
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup all purpose flour
1/2 cup almond flour, toasted and cooled
1/4 teaspoon baking soda
Pre-heat oven to 375º
In a clean frying pan or skillet lightly dry-toast almond flour over low heat until fragrant. Set aside in a small bowl and allow to cool.
In a medium-sized bowl sift together flour, baking soda and sea salt. Stir in toasted almond flour and set aside.
In a separate large bowl, combine brown and white sugars. In a 9-10″ cast iron skillet, brown the butter until golden and fragrant, then promptly remove skillet from heat and allow to cool 10 minutes before adding to sugar mixture in large bowl and stirring until combined.
Add the room temperature egg, and vanilla and almond extracts to the large bowl and stir to combine.
Add dry ingredients to the large bowl and stir thoroughly until combined. Throughly fold in 2/3 cup of chocolate chips.
Spoon cookie dough into buttery, still-warm skillet. Press dough gently into an even layer that fills the bottom of the skillet, then sprinkle the remaining 1/3 cup of chocolate chips on top.
Bake for 18-20 mins until puffy and golden.
Remove skillet from the oven and allow cookie to cool completely in skillet for an hour.
Shortbread cookies are hands-down my favorite kind of cookie when I’m feeling cozy and nostalgic, namely Walkers shortbread which I used to scrimp and pinch my pennies as a child to buy from World Market.
I’ve never been to Scotland – I can’t speak to the authenticity of this shortbread recipe but the resulting cookies are tasty and beautiful, and tick all of the necessary boxes for me so I will call them “shortbread cookies” and sleep just fine tonight.
Lemon and lavender cut through the richness of the butter (use the highest quality butter you can find for this recipe because you will taste it) and waltz the tastebuds effortlessly between tart and floral, tart and floral, tart and floral… mmm… butter… *Homer Simpson voice* mmm donuts… I mean cookies! I mean biscuits!?
1 cup (208g) good quality salted butter, softened/room temperature
1/2 cup powdered sugar, spooned into measuring cup and leveled with a butter knife
1/2 teaspoon pure vanilla extract
3/4 cups (180g) all purpose flour
1 teaspoon food grade lavender buds, finely ground in a spice grinder or by hand with mortar and pestle (my method of choice)
zest from one lemon that has been soaked in a 1:1 water to white vinegar solution to remove surface residues, rinsed, and dried
Some tips to consider before starting
I find that weighing my butter and flour first yeilds a more predictable outcome as opposed to scooping or eyeballing my way along and wondering why they don’t turn out quite right. You will find the weighed ingredients in the recipe prescribed in cups and grams – if you don’t yet have a food scale for baking, now is a fine time to get one!
It is critical to let the butter come all the way up to room temperature to soften, which will take some time – maybe even several hours depending on the temperature of your home. Be patient and know that the butter and sugar will cream together much more uniformly resulting in a better cookie overall. If I know I’m going to bake cookies on say, a chilly Saturday afternoon in late October, I’ll weigh out my butter when I first wake up and leave it on the counter with plenty of time to soften up, then make my dough after lunch.
If you don’t have powdered sugar on hand, it is easy enough to make with regular granulated sugar and a blender or food processor. I usually make a batch in my blender using organic cane sugar granules so I always have a bit around on hand for recipes like this.
Feel free to omit the ground lavender and lemon zest if you don’t have them or if you’re going for that classic buttery shortbread taste, or experiment with adding other dry flavorings. Chai powder is delicious, and finely ground rose petal are just plain ol’ lovely.
In a stand mixer affixed with paddle attachment, or in a large mixing bowl with sturdy spoon or hand mixer, add butter and powdered sugar (sift in the sugar to prevent lumps) and cream together until uniform.
Gently incorporate the vanilla and lemon zest into the creamed butter/sugar mixture until combined. Sift ground lavender into bowl and discard the few reedy bits that were too large to sift through (these will add an unpleasant texture to the cookie and too much floral flavoring).
Sift flour into bowl to prevent lumps in dough and work together with stand mixer on low speed, scraping the sides down occasionally as you go, or mixing by hand with a stiff spoon or hand mixer until combined.
Dough should be fragrant and uniform in texture, sticking to itself at this point.
Shape into a tidy ball in the center of the bowl and cover. Refrigerate covered dough in bowl for an hour.
Roll dough out roughly 1/4″ thick on to a lightly floured surface. Using a lightly floured 2″ round cookie/biscuit cutter, proceed to carefully cut cookies, placing them on a parchment paper lined baking sheet or large plate as you go, and re-rolling remaining dough as needed until you have 24 total cookies.
Shape any remaining dough scraps into free form shapes of roughly the same size as the cut cookies (so they take roughly the same amount of time to bake) or feel free to eat remaining cookie dough scraps raw as it is eggless.
I have also been known to chop up the scraps into cookie dough “bits”, freeze them in a single layer on parchment paper, then fold them into homemade vanilla ice cream with heaps of finely grated dark chocolate for a slow food interpretation of cookie dough ice cream. Yuh… it’s goooooood.
Refrigerate unbaked cookies uncovered for an additional hour.
Preheat oven to 350º.
Working in batches of no more than 12 cookies at a time, transfer chilled, unbaked cookies to a room temperature baking sheet lined with parchment paper. Top each cookie carefully with a few whole lavender buds for color and a small sprinkling of granulated sugar. Proceed to bake for 8-12 minutes, until the bottoms are just starting to turna light golden brown – visible when the edge of the parchment paper is gently lifted up from the baking sheet for a quick peek.
Cookies will seem fragile and are likely to crumble if picked up at this point. Remove the baking sheet from the oven and allow cookies to rest on the hot baking sheet an additional 5 minutes, then transfer them very carefully using a flat spatula to a wire cooling rack until cooled completely.
Once cooled, the cookies with firm up nicely with a gentle crunch and hold up impressively against repeated dunks in hot coffee. Store in an airtight container in a single layer or stacked in layers and separated by pieces of parchment paper. These cookies will keep on the kitchen counter for several days, in the fridge for a week, and in the freezer for a month.