Description
This Gooey Brown Butter Chocolate Chip Cookie Cake has crisp golden edges, a soft, gooey center, and rich brown butter flavor. Made from our viral chocolate chip cookie recipe, it’s an easy party dessert baked in a skillet or cake pan.
Ingredients
Units
Scale
- 3 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2 sticks butter
- 3–4 ice cubes ( to stop browning)
- 2 large eggs, room temperature
- 1 tsp vanilla
- 1 cup salted semi sweet chips
- 1/2 cup dark chocolate chips
- 1/2 cup milk chocolate chips
Instructions
- Preheat oven to 350°F. Prep skillet or cake pan – butter and line with parchment paper.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a skillet over medium heat, melt butter. Stir frequently as the butter melts. It will start to bubble and there will be a bit of foam at the top. Once you start to see the butter turning light brown and smelling caramel-y, remove from heat. Stir in 4-5 ice cubes to add some more moisture back into the butter and stop the cooking of the butter. You don’t want it to over cook and burn.
- In a medium bowl, whisk together browned butter and sugars, mixing until combined. Next add in eggs and vanilla, mixing once again until combined.
- Add in half of the flour mixture and beat on medium speed until just combined. Add in remaining flour mixture and mix in until just combined.
- Fold chocolate chips into batter.
- Spread out the batter into your buttered skillet or cake pan.
- Bake the cookie cake for 20-25 minutes. Transfer cookie sheet to wire rack and let cool for 5-10 minutes. Best if eaten warm!