PECAN PIE SKILLET COOKIE | Extra luscious with two distinctive textures

Brown butter from 339g/ 1 1/2 cup ( 24 Tbsp) unsalted butter then divide to 240g for the cookie dough and 65 g for the pecan pie topping
• How to make Brown Butter
The trick here is to partially bake the cookie dough first in a cast-iron skillet, then make a slight well in the centre and pour in that gooey pecan filling, then put this back in the oven to bake, so you end up with two distinctive textures.
For the cookie
100g / 1 cup chopped pecans
240g/ 1 cup Brown butter
200g / 1 cup (light pack)soft light brown sugar
100g / 1/2 cup granulated/caster sugar
2 large eggs
2 teaspoons vanilla bean paste
345g/ 2 3/4 cups all-purpose/plain flour
1½ teaspoons baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon fine sea salt
100g milk chocolate, chopped into small pieces
For the pecan pie topping
100g / 1 cup whole pecans
65g /1/4 cups brown butter
30g / 2 1/2 tablespoons soft light brown sugar
90ml maple syrup
50ml golden syrup/ corn syrup
2 large eggs
2 teaspoons vanilla bean paste
1 tablespoon flour
¼ teaspoon fine sea salt

[@Shtefulika]

That looks delicious ❤❤❤