Brown Butter Ginger Chocolate Chip Skillet Cookie

• Vegetarian

• Produce

  • 2 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 215 g (1 cup packed brown sugar, packed
  • 240 g All-purpose flour
  • 1 tsp Bicarbonate of soda
  • 150 g Bittersweet chocolate
  • 90 g Granulated sugar
  • 1 tsp Salt

• Dairy

  • 200 g Butter, unsalted

Found on food52.com

Description

Ingredients

• 200 grams (1 cup or 2 sticks) butter, unsalted
• 215 grams (1 cup, packed) brown sugar
• 90 grams (1/2 cup) granulated sugar
• 1 teaspoon salt
• 2 teaspoons ground ginger
• 1 egg, plus 1 egg yolk
• 240 grams (2 cups) all-purpose flour
• 1 teaspoon bicarbonate of soda
• 150 grams (5 ounces) bittersweet chocolate, chopped

Directions

• Preheat your oven to 375° F (190° C) and grease very well a 20-centimeter (8-inch) cake pan, or just use a similarly-sized cast iron skillet. Melt your butter in a pan that is large enough to hold the rest of the ingredients, on a very low heat, until it becomes brown and fragrant (it’ll be a very nutty aroma), stirring it occasionally, should take about 7 minutes or so.
• Into that same pan, add both sugars, salt, and ground ginger and mix well with a wooden spoon. Remove the mixture from the flame and allow to cool to room temperature (otherwise your egg will cook once added!). Add the egg and egg yolk, mixing until combined. Then add your flour, bicarbonate of soda and mix until just incorporated, then add the chopped chocolate and fold it in.
• Dump the cookie dough into your prepared pan or skillet, flattening it with the spoon or your hands until even. Bake it for around 18 to 20 minutes, or until cooked through. Cut it while it’s still hot, and let it cool for a few minutes before serving.