This small-scale treat is perfect as a sweet treat for a small family or as a date night dessert for two adults. This is the kind of dish where you don't expect to have leftovers--but if you do, they are best served warmed. Modified from Bake from Scratch July/August 2023.
Course: Dessert
Cuisine: American
Keyword: chocolate, cookies
Servings: 2
Author: Beth Cato
Equipment
6-inch cast iron skillet or 6-inch cake pan
nonstick spray
small saucepan
Ingredients
1/4cupunsalted butter
2Tablespoonswhite sugar
2Tablespoonsbrown sugar packed
1large egg yolk
1Tablespoonmilk or half& half
1/2teaspoonvanilla bean paste or vanilla extract
1/2cupall-purpose flour
1/2teaspoonbaking powder
1/4teaspoonkosher salt
1/2cupchocolate chips whatever kind you want
flaked sea salt and coarse sugar for optional topping
Instructions
Preheat oven at 350-degrees. Prepare the pan by using nonstick spray or some extra butter to coat.
In a small saucepan, melt the butter on medium heat, stirring often. The butter will foam and then turn brown after 6 to 8 minutes. Set aside to cool for at least 10 minutes.
In a mixing bowl, combine browned butter, both sugars, egg yolk, milk, and vanilla. Add the flour, baking powder, and kosher salt. Fold in the chocolate chips. If desired, add a sprinkle of flaked sea salt and coarse sugar on top.
Bake until the edges are brown and the middle is no longer gooey, about 15 to 20 minutes. Let cool for 15 to 20 minutes before digging in, but it is ideally eaten while it's still warm.