Many moons ago, I hosted my younger son’s birthday party in our backyard. At that time, he was in love with oversized chocolate chip cookies like Mrs. Field’s used to make. There was a store in the mall near our home that made a similar cookie, so I decided to surprise him with one, and ordered the smaller of the two sizes they offered.
The morning of the party, I became unsure just how many the smaller cookie would serve, so I called back and ordered the larger one instead. They told me I could rest easy–they would have it for me later that day.
I had two errands to do before the festivities: pick up the balloons, and get the cookie. Since the party was outside, I delayed setting up until the morning of, just in case it rained overnight. Balloons all accounted for, I set out to get the cookie. Once I got there, they informed me that it was not ready, but it wouldn’t take long. How wrong they were. I don’t even think the cookie was made when I arrived.
Cookie was finally done (they gave me the smaller cookie as well), I raced home to set up. On my way, I stopped short at a light, and the big cookie went flying onto the floor of the car, breaking into a million pieces. I called my friend Beth, hysterical. As she always does, she calmed me down and told me something I have never forgotten. “I know you’re upset right now, but someday you will be laughing aloud about this.” I laughed then and there. The party was a huge success, and even though I served the smaller cookie, and there was more than enough for all. Lesson learned.
This cookie recipe exceeded my expectations. I could not find espresso powder, so I substituted cocoa powder and it worked perfectly. I also used milk chocolate chips and probably more than 8 ounces (hey, why not?). The cinnamon, cocoa powder, and milk chocolate are the stars here. It is crisp on the outside, and nice and chewy on the inside. Eat it with your favorite ice cream on top!
This recipe is courtesy of Epicurious and will serve 8 to 10 people who will never again waste time on a giant store-bought cookie.
Ingredients for Cinnamon-Chocolate Chunk Skillet Cookie:
1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon espresso powder (I used cocoa powder)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
1 teaspoon vanilla extract
10 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup (packed) light brown sugar
8 ounces high-quality milk chocolate, chopped (I used milk chocolate chips)
A heavy (preferably cast-iron) 12-inch skillet
Preheat oven to 375 degrees F.
Whisk flour, cinnamon, baking powder, espresso/cocoa powder, baking soda, and salt in a medium bowl.
Lightly beat the eggs and vanilla in a small bowl.
Using an electric mixer on medium speed, beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, 3 to 4 minutes.
Add egg mixture and beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 3 to 4 minutes.
Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated.
Fold in chocolate with a spatula.
Press dough evenly into 12-inch skillet.
Bake cookie until golden brown around the edges and center is still soft, 20 to 25 minutes.
Let cookie cool before slicing.
Cookie can be made up to 3 days ahead; cover and store at room temperature.
It’s that simple!
