Brown Butter Toffee Skillet Cookie

Continue to cook the mixture, frequently stirring until it reaches 300°F on a candy thermometer, about 10 minutes. The mixture should look like the color of peanut butter. Immediately remove the toffee from the heat once it hits 300°F so it doesn't continue to cook.

Pour the toffee onto the prepared baking pan. Allow to harden and cool for about 20 minutes.

Once the toffee is cool, break it into pieces with a meat mallet or heavy object.

Cookie Dough: Preheat oven to 350°F. In a 9”-10” cast iron skillet, melt the butter on the stove over medium-low heat.

Stirring constantly, brown the butter until it becomes foamy and a deep golden brown color. You’ll know it’s done when you see darker brown bits on the bottom and it has a nutty aroma. Remove from heat.

Pour the brown butter into a large mixing bowl to cool slightly. Set aside the cast iron skillet as-is, which will be used to bake the cookie.

To the mixing bowl with brown butter, add the brown sugar and sugar and whisk together until smooth and fully combined and smooth. Whisk in the eggs and vanilla.

Add the flour, cornstarch, baking soda, baking powder, and salt. Stir until the ingredients are just combined. Add the two types of chocolate and about ½ cup of the broken toffee pieces, reserving some of each for the top. Mix just until the chocolate and toffee are incorporated.

Transfer the mixture to the skillet that you browned the butter in. Press the dough into a flat even layer. Sprinkle the reserved chocolate and toffee pieces on top.

Bake for about 20 minutes until the cookie has puffed up and is golden brown around the edges but is still gooey in the center.

Serve right away, topped with ice cream, and dig in!