Brown Butter Chocolate Chip Skillet Cookie-Cake
Layer the Base: Spread a thin layer of mozzarella on the pre-baked crust to form a moisture barrier.
Add the Vegetables: Arrange roasted vegetables evenly over the cheese layer.
Add Cheeses and Herbs: Dot the surface with goat cheese and sprinkle with fresh herbs.
Top with Sauce: Spoon the tomato sauce evenly over the top, spreading gently to cover.
Finish with Cheese: Add the remaining mozzarella and sprinkle with grated Parmesan.
Bake: Bake at 425°F for 25–30 minutes, until the edges are golden brown and the cheese is bubbling.
Rest and Serve: Let the pizza rest for 10 minutes before slicing to allow the layers to set.
Brown Butter Chocolate Chip Skillet Cookie-Cake
Part cookie, part cake, all indulgence! This gooey, golden treat comes together faster than a batch of cookies and bakes up beautifully in a cast-iron skillet. The magic happens when you brown the butter—its toasty, nutty aroma gives the dough irresistible depth and richness. Serve it warm, right from the skillet, with generous scoops of ice cream and plenty of spoons for sharing.
- Serves
- 6-8
Directions
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Preheat & Prep: Preheat oven to 350°F.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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Brown the Butter: Heat a 12-inch oven-safe (preferably cast-iron) skillet over low heat.
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Add the sliced butter and let it melt evenly, whisking often.
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As it foams, then subsides, watch for golden-brown specks forming on the bottom and a nutty aroma filling the air—that’s your cue it’s ready! Remove from heat immediately.
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Pro Tip: It’s easy to go from brown to burnt. If it smells bitter or turns black, start over—your cookie will thank you.
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Mix the Dough: In a separate bowl, whisk together brown sugar, granulated sugar, egg, and yolks until light and fluffy. Stir in the vanilla extract. Combine this sugar-egg mixture with the dry ingredients, using a spatula to mix until just combined. Gently fold in the chocolate chips until evenly distributed.
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Bake the Cookie-Cake: Pour the dough directly into the same skillet with the browned butter (no need to wash it out—extra flavor!). Smooth the top evenly. Bake for 23-25 minutes, or until the edges are golden and the center is just set. The cookie will continue to bake slightly as it cools.
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Finish & Serve: Sprinkle the warm cookie with flaked sea salt. Let cool in the pan for 5–10 minutes, then slice into wedges or squares. Serve straight from the skillet with vanilla ice cream—and plenty of spoons for sharing.
From Shawnie's class “Cast Iron Cooking”
