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
Ingredients
- 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
Instructions
- 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.
Made this today. It is so-o-o-o delicious, and I didn’t have ice cream with it! FYI, it makes a huge cookie…not only 10 inches in diameter, but it is a thick cookie. I am wondering if you could halve the recipe (using as small an egg as you could find) and bake in, maybe, an 8 inch skillet???
Hi Margaret! We’re glad to hear that you loved this recipe as much as we do. If you wanted to make the cookie in a smaller skillet, remember that 1 large egg is roughly ¼ cup. You’d want to cut that in half to 2 tablespoons. Everything else should divide fairly easily. We hope this helps. Let us know how it goes!
Similar question… can this recipe work with a 12 inch skillet? My 10 inch is in a bad way…
HI David, a 12-inch skillet should work. You may want to decrease the bake time by about 10 minutes, though.
“bars” = baking chocolate squares/bars? Are semi-sweet chocolate chips ok?
Hi Teresa, Yes, bittersweet baking chocolate bars are what you should look for for this recipe. We prefer the bittersweet chocolate in this recipe, but you can substitute semi-sweet chocolate chips. Just know that the recipe will come out sweeter.