Brown Butter, Orange & White Chocolate Skillet Cookie

Sponsored by Chef’s Compliments
Recipe by Olivia Moore @thatgreenolive

Serves 4-6

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 tsp salt

1. 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.

2. 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. Weigh out 25g for the sauce, and the remaining 175g for the cookie.

3. Wipe out your Netherton Foundry milk pan or saucepan. To make the sauce, combine the sugar and orange juice in a small saucepan over medium heat.

4. Cook, whisking, until the sugar is dissolved. Add 25g brown butter 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.

5. 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.

6. 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.

7. Add the egg and beat just to incorporate.

8. 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.

9. 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.

10. 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 in while hot.

Find the Netherton Foundry range in-store at Chef’s Compliments or online www.chefscomplements.co.nz

11 Gascoigne Street, Taupo 07 377 4455