Gigantic Skillet Cookie Dessert Recipe

1. Measure the amount of brown butter you need and allow it to come to room temperature. Using a hand or stand mixer whip the butter and sugars together for 3 to 5 minutes until light and fluffy. 
2. Turn off the mixer and scrape down the sides, then turn the mixer to low and add the eggs and vanilla, mixing between each addition. 
3. In a separate bowl, combine the flour, baking soda, and salt, whisking together to ensure everything is evenly distributed. Add them to the butter mixture, mixing until it is all just combined. Fold in the chocolate, being careful not to overmix. 
4. *Optional* Age the cookie dough in the fridge for 24 to 72 hours. The longer you can allow your cookie dough to age (up to 3 days) the more depth of flavor you will have. 
5. Any time before you bake the cookies, place bacon onto a lined tray. Bake the bacon for about 15 to 20 minutes at 375°F (191°C) until nearly crispy. Carefully pour out the bacon grease, then combine the brown sugar and cinnamon, then sprinkle over the bacon, return to the oven or barbecue for another 3 to 5 minutes, until the bacon is fully cooked and crisp. Drain on a paper towel, being careful that it doesn’t become stuck.  
6. Preheat your barbecue to 375°F (191°C) using all burners set to medium-low. 
7. Brush your cast iron frying pan with the bacon grease. Massage the dough into the pan so that it covers the bottom evenly. 
8. Turn off the burners below where you will be putting the cast iron frying pan and close the lid. Bake the cookie for 15 to 30 minutes, until the center is nearly set. It will set further as it cools. However, if you prefer a more “solid” cookie, you can continue baking for up to 30 minutes as long as the sides do not begin to burn. 
9. Remove the cast iron frying pan from the barbecue and allow it to rest and cool for at least 5 minutes before crumbling the candied bacon on top, sprinkling with flaky salt, and then slicing and serving. Serve with fresh fruit, ice cream, whipped cream or your favorite toppings. 

How to brown butter:
Use unsalted butter so that you don’t end up with concentrated, overly salty butter. Also, you will need more butter to brown than you will need for the recipe because you are evaporating the water out of it

1. Melt 4 sticks (2 cups/454 g) of butter over medium heat in a light-colored, wide-bottomed pan. Whisk gently, as it melts, it will begin to foam. 
2. After about 3 to 5 minutes the butter will turn from a light yellow to a brighter yellow and then begin to become a caramel color. 
3. When the butter begins to become that caramel color, you will begin to get hints of a nutty aroma, when it smells nutty and is the right shade of caramel, remove it and pour into a heat-safe bowl. Once room temperature, into the fridge until needed. 

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Happy Grilling!