One-Skillet Brown Butter Toffee Cookie

268

One-Skillet Brown Butter Toffee Cookie

Makes a monster 10-inch skillet cookie

Equipment

  • 10-inch nonstick skillet
  • Silicone spatula

Ingredients

  • 1 cup (2 sticks) salted butter
  • 1 cup lightly packed dark brown sugar
  • 1/3 cup white sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup chocolate chips
  • 2 (1.4 ounce) chocolate toffee bars (such as Skor or Heath)
  • vanilla ice cream, for serving (optional but highly recommended)

Instructions

  • Melt 1 cup butter in a 10 to 12 inch ovenproof skillet over medium heat, stirring often until it foams, then browns, 5 to 8 minutes. Remove skillet from heat and allow to cool for 10 minutes. You can even throw in the fridge for those 10 minutes – it has to be cool before we add the eggs! Otherwise they’ll scramble!
  • Stir in 1 cup brown sugar and 1/3 cup white sugar really well, and quickly! Stir in 1 large egg, 1 large egg yolk, 1 tablespoon vanilla extract, and 1/4 teaspoon almond extract. 
  • Pile 2 1/4 cups all-purpose flour and 1 teaspoon baking soda on top of the butter mixture, and use your fingers to sift the baking soda into the flour.  Stir the flour into the butter mixture. It might seem like it doesn’t want to combine, but smash the dough down with your spoon to combine the flour into the butter mixture.
  • Smash 2 toffee bars (still in their package) with the bottom of a bowl or skillet into big rough pieces. Or, you can use a knife to chop them, but you don’t even have to dirty a cutting board if you go the smash route!
  • Mix 1 1/2 cups chocolate chips and the toffee into the cookie dough.
  • If you can stand to wait, let the dough rest at room temperature for at least 30 minutes to allow the flour to hydrate before baking. 
  • Bake at 325°F for 20 to 25 minutes, until golden brown but still very soft looking in the center. A 10 inch skillet will need closer to 25 minutes, whereas a 12 inch skillet will need closer to 20, since the cookie will be thinner.

There are two ways to enjoy!

  • 1) Hot, straight out of the oven. Top with ice cream and enjoy immediately.
  • 2) As cookie bars! Allow to cool down completely, then run a silicone spatula around the edges to release the cookie from the skillet. Transfer it carefully to a cutting board, and cut into cookie bars.
  • 1 cup (2 sticks) salted butter
  • 1 cup lightly packed dark brown sugar
  • 1/3 cup white sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup chocolate chips
  • 2 (1.4 ounce) chocolate toffee bars (such as Skor or Heath)
  • vanilla ice cream, for serving (optional but highly recommended)

Notes

  • No ovenproof skillets? K well first of all, you should buy these nonsticks. Secondly, you can make the dough in any skillet or pot, then transfer it to an 8×8 baking dish, or 9×13 Pyrex, etc.
  • Want to make individual cookies? Scoop 2 tablespoon sized balls of cookie dough onto a parchment-lined baking sheet and bake at 375°F for 8 to 10 minutes, until golden brown on the outside but still light golden brown in the center. 
  • Whole wheat flour is delish instead of AP here!
  • Obvi feel free to use all chocolate chips – about 2 to 2 1/2 cups should do the trick.
  • Sprinkle flaky salt on top if you’re into sweet and salty!
  • No chocolate? Make a brown butter snickerdoodle! Stir in 1 1/2 teaspoons cinnamon along with the flour.
  • Try it with M&Ms (2 1/2 cups) or butterscotch chips or peanut butter chips!
  • Instead of smashing your own toffee bars, you can buy the bagged “toffee bits” and use 1 cup.

Leave a Reply

Your email address will not be published.

Recipe Rating




Like
Close
Caroline Chambers © Copyright 2020. All rights reserved.
Close