Cinnamon–Chocolate Chunk Skillet Cookie
A giant, warm and gooey skillet cookie combining the rich flavors of cinnamon, espresso, and chunks of high-quality milk chocolate. This impressive dessert is baked in a cast-iron skillet for perfectly crispy edges and a soft center.
Ingredients
- •1½ cups all-purpose flour
- •2 teaspoons ground cinnamon
- •1 teaspoon baking powder
- •1 teaspoon espresso powder
- •½ teaspoon baking soda
- •½ teaspoon kosher salt
- •2 large eggs
- •1 teaspoon vanilla extract
- •10 tablespoons unsalted butter
- •¾ cup granulated sugar
- •¾ cup light brown sugar
- •8 ounces milk chocolate
- •1 piece cast-iron skillet
Cooking Instructions
- 1.
Preheat oven to 375°F. Whisk flour, cinnamon, baking powder, espresso powder, baking soda, and salt in a medium bowl. Lightly beat eggs and vanilla in a small bowl.
5 min
- 2.
Using an electric mixer on medium speed, beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, 3-4 minutes. Add egg mixture and beat, occasionally scraping down sides of bowl, until mixture is pale and fluffy, 3-4 minutes. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Fold in chocolate with a spatula.
8 min
- 3.
Press dough evenly into 12" skillet. Bake cookie until golden brown around the edges and center is still soft, 20-25 minutes. Let cookie cool in skillet before slicing.
25 min
- 4.
Cookie can be made 3 days ahead; cover and store at room temperature.
