Gingerbread Cookie Skillet

By Tasty · 45 min

Ingredients

Instructions

1. Grease a 10-inch cast-iron skillet with cooking spray and set aside.
2. In a heavy saucepan over medium heat, cook the butter cubes, stirring constantly, for about 5 minutes until golden brown. Keep cooking and stirring for another 3 to 5 minutes, until foamy; it should reduce to about 3/4 cup of brown butter. Remove from heat and transfer to a heatproof bowl to cool for 1 hour.
3. Preheat the oven to 350°F (180°C).
4. In a large bowl, whisk the cooled brown butter, eggs, brown sugar, granulated sugar, molasses and vanilla until combined.
5. In a medium bowl, sift together the flour, cinnamon, baking soda, ginger, allspice, nutmeg and salt.
6. Add the flour mixture to the butter mixture and fold until just combined, without overmixing. Fold in 3/4 cup of chocolate chips and 1/2 cup of chocolate discs.
7. Spread the dough evenly in the prepared skillet. Scatter the remaining chocolate chips and discs on top.
8. Bake for 25 minutes, until golden at the edges and slightly underbaked in the center, where it will be soft to the touch.
9. Let the skillet cool on a wire rack for about 1 hour, until cool to the touch. Top with ice cream and caramel sauce, garnish with a pinch of sea salt, then slice into 6 wedges or scoop onto plates.

Summarized from Tasty's video. Watch it for the details.

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