Makes one 9-inch skillet cookie, 12 servings
Ingredients
1/2 cup (115g) salted butter, softened
1/2 cup (100g) granulated sugar
1/2 cup (100g) brown sugar
1 teaspoon vanilla extract
1/8 teaspoon peppermint extract
1 large egg
1 cup (125g) all-purpose flour
2/3 cup (60g) cocoa powder
1 1/2 teaspoons instant espresso powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark or semisweet chocolate chips
For decorating (optional):
Melted chocolate
Crushed candy canes
Crumbled Oreos
Instructions
- Preheat the oven to 350° F. Spray a 9-inch cast iron skillet with nonstick cooking spray.
- Place the butter, sugar, brown sugar, vanilla extract, and peppermint in a large mixing bowl. Beat with a hand mixer on medium-high speed for 1 to 2 minutes, or until smooth and creamy. Add the egg and continue beating 1 minute longer, until the mixture is pale and fluffy.
- Add the flour, cocoa powder, espresso powder, baking soda, and salt to the bowl. Beat the mixture on medium speed for about 1 minute, until the ingredients are combined into a stiff dough. Fold in the chocolate chips.
- Press the dough evenly into the prepared skillet. Transfer the skillet to the middle rack of the preheated oven.
- Bake for 30 to 35 minutes, until a toothpick inserted in the center of the cookie comes out with just a few crumbs.
- Remove the skillet from the oven. Allow the cookie to cool for at least 20 minutes before serving. Drizzle with melted chocolate, and sprinkle with crushed candy canes and Oreos, if desired.
