BROWN BUTTER, WHISKEY and CHOCOLATE CHUNK SKILLET COOKIE from KELLY GIBNEY
I don’t go for cheesy Valentine's Day gestures at all but I love an excuse for proper romance. My idea of a perfect romantic evening with my fella is drinking good whiskey, listening to music and eating something delicious. Good, slow time is the ultimate gift. This recipe is an adult update on a playful dessert. Whiskey and browned butter make it something a bit special. A gooey, indulgent treat to be enjoyed with the one you love the most while you make moon eyes, laugh and talk. Enjoy warm, straight from the pan with vanilla ice cream.
100 g unsalted butter
½ c brown sugar (tightly packed)
1 free range egg
1 t vanilla paste
1 ½ T whiskey
¼ t baking soda
1 c spelt or regular flour
50 g roughly chopped dark chocolate
Preheat oven to 180°C.
Place the butter in a small saucepan or skillet over a medium heat. Melt and then leave the butter to foam for a minute or so until lightly browned with a toasty aroma. Pour into a small heatproof bowl and place in the fridge for half an hour.
Use an electric beater or stand mixer on medium speed to beat together the butter and sugar until lighter in colour and slightly fluffier.
Add the egg, vanilla and whiskey and mix well.
Sift in the baking soda and flour. Beat just enough to combine. Stir through 2/3 of the chocolate.
Spoon mixture into your greased 20cm Lil' Legacy Pan and use the back of a damp spoon to smooth out the batter evenly. Scatter the remaining chocolate on top, pressing large chunks slightly into the dough.
Bake for 20-25 minutes until golden.
Leave to sit for 30 minutes before serving with vanilla ice cream.