Brown Butter, Orange & White Chocolate Skillet Cookie

Cast Iron

Main Ingredient: Brown Butter, Orange & White Chocolate
Prep Time: 35-40 mins
Cook Time: 30-35 mins
Serves: 4-6
Recipe by: Oliva Moore - That Green Olive

Ingredients

200g butter, cubed
SKILLET COOKIE:
125g brown sugar
75g white sugar
Zest of 1 orange
1 large egg, room temperature
1 tsp vanilla extract
200g plain white flour
½ tsp salt
½ tsp baking powder
¼ tsp baking soda
150g white chocolate, chopped or buttons, plus extra for topping
ORANGE BROWN BUTTER CARAMEL SAUCE:
75g brown sugar
1 tbsp orange zest
¼ cup freshly squeezed orange juice
¼ cup freshly squeezed orange juice

PRINT RECIPE

Main Ingredient: Brown Butter, Orange & White Chocolate
Prep Time: 35-40 mins
Cook Time: 30-35 mins
Serves: 4-6
Recipe by: Oliva Moore - That Green Olive

(1)

Method:

Start by making the brown butter. Put the butter in your Netherton Foundry milk pan or saucepan, and set over a medium-high heat. Bring to a bubble, then reduce heat to medium and cook until foamy. Continue to cook, stirring and scraping the bottom of the pan, until the foam reduces and the butter develops brown specks and a rich nutty aroma.
Transfer to a ramekin and place in the freezer for 30 minutes. You can also do this step ahead of time, and place it in the fridge to set for a few hours. Once set, remove from the ramekin, chop into pieces and bring to room temperature.
Wipe out your Netherton Foundry milk or saucepan. To make the sauce, combine the sugar and orange juice in a small saucepan over medium heat.
Cook, whisking, until the sugar is dissolved. Add 25g brown butter and allow it to melt. Bring to a bubble, then reduce the heat to low. Simmer gently, stirring occasionally, for 10 minutes, until thickened. Remove from the heat.
Preheat the oven to 150°C fan bake. Carefully remove the wooden handle of your Netherton Foundry frying pan, by unscrewing the bolts on the top and underside of the handle. Grease the base and sides of the pan.
Put the remaining 175g brown butter, along with the sugars and vanilla extract in a large bowl, and cream for 3 minutes, until light and creamy.
Add the egg and beat just to incorporate.
In a separate bowl, mix the dry ingredients together. Add to the butter mixture along with the orange zest, and stir only until a dough is formed. Fold through the white chocolate.
Transfer the dough to the prepared skillet, gently press into the edges and smooth the top. Bake for 30-35 minutes, until golden brown yet slightly fudgey in the centre. Once the skillet cookie has finished baking, remove from the oven and garnish with dried orange slices and white chocolate. Pour over the sauce and dig Weigh out 25g for the sauce, and the remaining 175g for the cookie.
Enjoy!