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  • Mary Kay

EASY Coffee Choc Chip Skillet Cookie


I just love using my Gram’s cute little black cast-iron skillet for baking skillet cookies. It’s a handy little size of 5” in diameter, just right for a shareable skillet cookie. Plus, every time I use it, I am reminded of the fun times Gram and I had cooking and baking and laughing in her farmhouse kitchen.


Dress it up with a lot of garnish ideas such as chocolate covered coffee beans. Or, pipe chocolate frosting around the edges...or spread chocolate ganache on the top surface.. Mmm…mmm…mmm.


It’s delicious cut up into little pie shaped wedges with a cup of coffee or hot mocha latte. What a combo. Make one or more skillet cookies for more than one coffee break.

 

Give your break time at work an extra punch of coffee with this Giant Coffee Chocolate Chip SKILLET Cookie. They’re great for dipping, too!


Make the cookies as directed and roll the dough in the bottom of a small parchment paper lined cast iron pans. Freeze the dough and bake later, or bake it right now. That’s about as easy as you can get with this cute skillet cookie. It’s chocked full of semi-sweet mini-chocolate chips and coffee flavor all throughout the dough. Yum!


This Giant Coffee Chocolate Chip SKILLET Cookie recipe actually makes 3-4 cast iron skillet cookies, each of 5-6” in diameter, depending on how thick you make them. I usually press enough cookie dough evenly in one pan to come up about 1/2 of the way up the side.


Preheat your oven to 350F degrees a few minutes before you’re ready to bake.


Prepare your cast iron skillet:

Cut a circle of parchment paper to fit the bottom of the skillet, leaving long paper “handles” on four sides to make it easy to lift out after it has baked and cooled. There’s no need to preheat the skillet.


Pull out your large cookie scoop:

You’ll need a 2-3 tablespoon sized cookie scoop. If you don’t have one, use a ¼ cup measuring cup, but the scoop will be much easier and faster to use.


Gather your Giant Cookie Ingredients:

¾ C Butter (1 ½ sticks)

½ C Shortening

1 ¼ C Brown sugar, dark

¼ C Sugar

1 T Vanilla extract

2 Eggs

3 ¾ C Flour

1 T Cornstarch

2 1/2 t Coffee powder

1 t Baking soda

1/4 t Salt

1 C Chocolate chips, mini, semi-sweet

1 C Chocolate chips, semi-sweet

Yogurt coated coffee beans, optional garnish 


Make and Bake:

- For the ground coffee powder, I grind some decaffeinated coffee beans at least 3 times to get them to a very fine powder. One of my favorite are vanilla crème brulee or hazelnut vanilla coffee beans, decaff only. Set aside to add with the eggs.

- With an electric mixer, beat together the butter and sugars until well combined.

- Add and slowly beat in the eggs, vanilla extract and coffee powder.

- Sift and beat all all but ½ C of the flour together with the cornstarch, baking soda and salt into the wet mix.

- The dough should begin to separate from the sides of the bowl as you beat the dough. If it’s too sticky, gradually add the extra ½ cup, and slowly beat in, a tablespoon at a time.

- Fold in the mini and regular sized chocolate chips, saving about ½ cup or either out for topping the warm baked cookies with.

- Bake at 350F degrees for 15-18 minutes. Because my oven bakes hotter in the rear of the compartment, I check it about ¾ of the way through the baking process and rotate my pan 180 degrees so it bakes evenly. It should be a light golden brown when done.

- Remove the skillet from the oven and let it sit on top of the stove for 10-15 minutes, to continue baking. Then remove from the pan onto a cooling rack.

If you like chocolate or yogurt coffee beans or just plain coffee beans, lightly press a few on top for garnish. It also helps to identify the flavors of the cookie in case it's plated with other types of cookies.

 


It’s okay to FREEZE the dough:

- If I’m not ready to bake the skillet cookie on the same day as mixing the cookie dough, I’ll save the wrapped dough in the refrigerator for up to two days before baking.

- If you want to wait longer before baking, freeze any excess cookie dough in a sealable plastic bag. It will last up to a month or longer in the freezer. I usually double bag the dough to ensure freshness.

- If you're freezing dough balls, do NOT roll them in the extra chocolate chips. I don't just in case I decide later to roll them in a different flavor or color of chocolate chips for variety - white, dark chocolate, milk chocolate, peanut butter, butterscotch or semi-sweet chips.

- In fact, I make a couple of batches of cookies, bake a few and freeze the rest in plastic bags. Then I have them whenever anyone in the house is hungry, or when I need to bake a bunch for an event.

 

It's fun to do your own bake-testing:

- Don’t be afraid to test your own favorite cookie recipes to see how cookie dough balls will bake when the size of the individual cookie is doubled or tripled.

- Just make the dough balls larger and bake a couple at a lower temperature of 350F for a longer period of time.

- Look for a golden light brown finish. The cookies should not look wet, if they are bake them a little longer.

- Let them cool completely on the cookie sheets for 10-15 minutes so they continue baking inside on the pan.

- Or, try a couple of cookies at a higher temperature for longer. See how they compare when completely cooled.

- It’s fun to try just a couple of cookies at a time to see how they bake in your oven. Be patient to get a great product.


This is an impressively large and delicious cookie to make for yourself or someone special Because it's covered with extra chocolate chips on top, you get an extra punch of chocolate AND coffee in each and every bite. However you garnish your Giant Coffee Chocolate Chip Skillet Cookie, “Bake your own Memories!”

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