A stripe of intense chocolate-espresso between layers of cookie dough? Sophisticated flavors in a humble skillet? I mean, how fun is that?!? I’m slain, smitten, carried away! Try this simple upgrade and you’ll never look at chocolate chips the same way again 😉
You will need:
1 stick of butter, plus more for buttering skillet
1/2 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla extract
1 cup AP flour
1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
3/4 tsp instant espresso powder
1/4 tsp sea salt (optional)
1 ten-inch cast-iron skillet
Preheat the oven to 350, butter skillet and set aside. Cream together butter, brown sugar, granulated sugar. When combined, add in vanilla extract and egg. Mix until just combined. Then add in flour, salt, and baking soda.
Microwave chocolate chips in 15 second intervals until just melted. Add in instant espresso powder and stir to combine. Set aside.
Using butter or cooking spray to coat hands, spread in 2/3 cookie mixture in an even layer in the skillet. Working gently, dollop chocolate espresso mixture on top, and spread in an even layer leaving a border around the outside edge of the skillet. Drop the remaining cookie mixture on top, leaving the chocolate layer exposed. Sprinkle a little sea-salt on top if desired.
Bake at 350 for 25-28 minutes until the top is just browning and the edges begin to pull away from the sides of the pan. Just. Yum. Ooh la la.