Cinnamon–Chocolate Chunk Skillet Cookie
Serves: 6
Terry Wiza
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour2 tsps
Ground Cinnamon1 tsp
Baking Powder1 tsp
Espresso Powder1 tsp
Baking Soda1 tsp
Kosher Salt2 large
Egg1 tsp
Vanilla Extract10 tbsps
Unsalted Butter (room temperature)3 cup
Granulated SugarDirections:
1
Preheat oven to 375°F
2
Whisk flour, cinnamon, baking powder, espresso powder, baking soda, and salt in a medium bowl
3
Lightly beat eggs and vanilla in a small bowl
4
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
5
Add egg mixture and beat, occasionally scraping down sides of bowl, until mixture is pale and fluffy, 3–4 minutes
6
Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated
7
Fold in chocolate with a spatula
8
Press dough evenly into 12" skillet
9
Bake cookie until golden brown around the edges and center is still soft, 20–25 minutes
10
Let cookie cool in skillet before slicing
11
Preheat oven to 375°F
12
Whisk flour, cinnamon, baking powder, espresso powder, baking soda, and salt in a medium bowl
13
Lightly beat eggs and vanilla in a small bowl
14
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
15
Add egg mixture and beat, occasionally scraping down sides of bowl, until mixture is pale and fluffy, 3–4 minutes
16
Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated
17
Fold in chocolate with a spatula
18
Press dough evenly into 12" skillet
19
Bake cookie until golden brown around the edges and center is still soft, 20–25 minutes
20
Let cookie cool in skillet before slicing
21
Do Ahead Cookie can be made 3 days ahead; cover and store at room temperature
22
Cookie can be made 3 days ahead; cover and store at room temperature