This is the dessert for dessert lovers! It’s oozy, boozy and decadently rich. This is the perfect dessert for a casual get together with 10 of your closest friends, but it will easily serve 16 people. You’ll want leftovers. After everyone leaves, late at night, one plate with 2 forks…where you go from there is up to you….This is incredibly rich, so I usually serve this in relatively small wedges, even for two people to enjoy. I do however, because it’s a Goddess-thing, encourage second helpings. There are those among us who have sweet teeth and they just need more. It is orgasmically delicious, though.
The other bonus; this is simple to make and can be made ahead. I’ve made the batter several hours ahead, poured it into the skillet and let it sit on the counter. When your guests arrive, I put it in the oven and by the time we’re ready for dessert, dessert is ready for us!
Boozy-Browned Butter-Chocolate Chip Skillet “Cookie”
- 1 cup unsalted butter
- 1 cup dark brown sugar, firmly packed
- 1/2 cup white sugar
- 2/3 cup bourbon or rum (optional, but damn it’s good!)
- 2 large eggs
- 2 tablespoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup oatmeal (regular or old-fashioned)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups bittersweet chocolate chips
- 3/4 cup coarsely chopped, toasted pecans
- 3/4 cup chopped pitted dates (optional, but also really good)
- 3 heaping tablespoons Nutella
Preheat oven to 325°F.
Butter (or spray with cooking spray) a 10-inch cast iron skillet; set aside.
In a shiny, shallow saucepan, melt the butter over medium-low heat. Let the butter continue to cook until the milk solids turn a nutty brown…you’ll smell the nuttiness, but be very careful not to allow those solids to burn. Cool the mixture slightly, about 15 minutes. Add the sugars, bourbon, eggs and vanilla. Whisk everything together until well combined.
In medium bowl combine flour, oatmeal, baking soda, baking powder and salt. Mix well with wire whisk. Add the flour mixture, chocolate chips, pecans and dates, if using. I use a spatula to mix this all together, but do not overmix.
Pour half of the mixture into the prepared skillet. Top with the Nutella, spreading to within 1 inch of the edge of the skillet. Pour on the remaining batter. Smooth it as best you can; an off-set spreader works well for this. Bake 40 minutes or until golden brown, but still moist in the center (you’re really just slightly undercooking the “cookie”); begin checking after 30 minutes. Allow the “cookie” to cool for at least 45 minutes (it doesn’t cut well if you don’t let it rest), cut into wedges, place the wedge on a plate with a scoop of good vanilla ice cream on top. Serve 1 wedge for 2 people with 2 forks!
NOTE: This is excellent with a good sprinkling of Maldon sea salt, for that wonderful salty-sweet flavor. If you wish, substitute coffee for the bourbon, but bourbon goes incredibly well with this flavor combo.
Boozy-Browned Butter-Chocolate Chip Skillet “Cookie” Recipe©Marica Lahens 2015. All rights reserved.
In this particular incarnation, I sprinkled smoked sea salt flakes over the top. I was thinking bacon, but not quite as savory, but I haven’t yet ruled that out as an option…it is bacon, after all, and I do think the savory would work with this.
One thing to note, use a shiny or light colored pan when you are making the brown butter. You want to be able to see the butter brown and with a dark pan, it’s too easy to burn the butter and that isn’t good. That, quite literally, is a throw-away moment!
Pour the dry ingredients over the wet ingredients; add the chocolate chips. I use a spatula to combine everything together, but don’t over-mix it. There can be little bits of flour showing; it’s okay.
I put half the batter in the skillet then spread the Nutella over. I use an off-set spreader to smooth the top (see the picture above the recipe). If you don’t have one of these little babies, get one. They are great for frosting cakes, filling deviled eggs, and all sorts of little mindless tasks. I should note, you can omit the Nutella and this is still pretty terrific! I’m thinking I might try this with some peanut butter included.
I bake this at 325°F. I prefer to bake it slower, but longer; I think the consistency is better. I’m not certain why, but I think that things like this seem to bake more evenly in a slightly slower oven…it could be may imagination. The Goddess has visions of sugar plums or in this case gooey, chocolate-y, richness dancing in the head!
Anyway, make this soon; find a reason. I always think this is a perfect winter dessert, but it’s great in summer, too. I’ve made this for a Fourth of July get-together. I baked it early in the day, when the day is still cool, set it aside and then, when we pulled dinner off the BBQ, and turned off all the burners, you pop the skillet inside, close the grill and enjoy your dinnner. It will be nicely heated through and ready for dessert when you are. So really, this is pretty much and any-time-of-the-year-dessert. By the way, I did, on one occasion, use an ice cream scoop to serve and that works, too. This recipe will indeed serve a crowd, but you can cut the recipe in half, use a smaller skillet (or other pan), if you want to make a smaller amount. However, once you make this, you won’t want to make a smaller amount! Okay now, I’m getting a couple of forks and The Latin Lover…see you later.