Packing a one-two punch of coffee and bourbon, this skillet cookie is sure to wake you up.
Coffee-Bourbon Skillet Cookie
Makes 8 to 10 servings
- 3 tablespoons bourbon
- 2 teaspoons espresso powder
- ¾ cup unsalted butter, softened
- 1¼ cups firmly packed light brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 (4-ounce) bars bittersweet chocolate, chopped and divided
- ¾ cup toasted pecans, chopped
- Garnish: toasted pecans, chocolate-coated espresso beans
- Coffee ice cream, to serve
- Preheat oven to 325°. Spray a 10-inch cast-iron skillet with baking spray with flour.
- In a small bowl, whisk together bourbon and espresso powder until espresso is dissolved.
- In a large bowl, beat butter, brown sugar, and vanilla with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well.
- In a medium bowl, whisk together flour, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Beat in 4 ounces chocolate, chopped pecans, and bourbon mixture. Spread into prepared pan.
- Bake until golden brown, about 40 minutes, lightly covering with foil during last 5 minutes of baking to prevent excess browning, if necessary. Sprinkle with remaining 4 ounces chocolate. Let cool on a wire rack for 30 minutes. Sprinkle with toasted pecans and espresso beans, if desired. Serve with ice cream.