Bourbon and Honey Brown Butter Chocolate Chunk Skillet Cookie
This over-the-top chocolate chunk skillet cookie is spiked with bourbon and sweetened with honey and perfect for celebrating!
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 minutes
- Yield: 8 Servings 1x
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoons baking soda
- 1/4 teaspoon coarse Kosher salt
- 3/4 cup butter
- 3/4 cup brown sugar
- 1/4 cup honey
- 1 tablespoon bourbon whiskey
- 1 tablespoon milk
- 1 large egg, beaten
- 1 large egg yolk, beaten
- 1 cup pecans, roughly chopped
- 1 cup chopped dark chocolate
- flake sea salt, if desired
- Vanilla ice cream and sprinkles, for serving
Instructions
- Heat oven to 350°F. In a medium bowl, whisk together flour, baking soda and salt; set aside.
- In a 6- or 8-inch cast iron (or ovenproof) skillet over medium heat, melt the butter. Continue cooking and stirring for another 2 to 3 minutes or until the butter is browned and smells nutty, remove from the heat.
- Pour heated butter into a glass bowl. Leave a light coating of butter in the skillet for the cookie.
- Whisk the sugar and honey into the hot browned butter. The mixture will separate slightly as it sits; cool 15 minutes. Add the bourbon, milk, egg and egg yolk to the cooled butter mixture until fully combined. Let stand 3 minutes and beat again for about 30 seconds until the mixture is thick and shiny.
- Stir the flour mixture into the butter mixture until combined. Fold in pecans and chocolate chips and spoon the mixture into the buttered skillet. Sprinkle additional coarse salt over the top of the dough.
- Bake 30 to 35 minutes or until golden brown and center is still slightly soft. Let cool 5 minutes before cutting into wedges and serving with giant scoops of ice cream.