Ingredients

The following ingredients have 8 Servings
  • 1 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon espresso powder
  • 2 1/2 cups all-purposed flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cup semi sweet chocolate chips (one 12-ounces bag)
  • Vanilla Ice Cream
  • Whipped Cream
  • Chocolate Sauce
  • Fresh Strawberries

Instruction

  • Preheat the oven to 325 degrees Fahrenheit. Coat a 10-inch cast iron skillet or an oven-safe skillet with cooking spray.
  • In an electric mixer fitted with the paddle attachment (see notes), beat the butter on medium-high speed for 1 minute or until creamy. Add the granulated sugar and brown sugar and beat for about 2 minutes or until light and fluffy. Scrape down the bowl with a rubber spatula. 
  • On low speed, add the eggs, vanilla extract and espresso powder. Beat until well combined. Scrape down the bowl again with a rubber spatula.
  • Meanwhile, mix the flour, cornstarch, baking soda and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter/sugar mixture. Don’t over beat! With a rubber spatula or wooden spoon, stir in the chocolate chips and mix until the chocolate chips are evenly disbursed. 
  • Using a rubber spatula or a wooden spoon, spread the cookie dough evenly into the prepared skillet.
  • Bake for 30 to 35 minutes or until just set in the center and lightly golden brown on the top. 
  • Remove the skillet from the oven and let it cool slightly for about 10 minutes before serving. Top with ice cream and other toppings, if desired.