Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Nutrition per recipe
Calories5616 kcal (281%)
Total Fat291.8 g (417%)
Carbs761.9 g (293%)
Sugars513.9 g (571%)
Protein59.3 g (119%)
Sodium3432 mg (172%)
Fiber37 g (132%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2 Tablespoonsbutter
room temperature, for buttering the skillet
227 gramsunsalted butter
melted
400 gramsbrown sugar
packed
2eggs
room temperature
1 tablespoonvanilla extract
57 gramscocoa powder
2 teaspoonsespresso powder
optional
250 gramsall purpose flour
1 teaspoonbaking soda
1 teaspoonsalt
224 gramschocolate chips
or chunks
Instructions
Step 1
Preheat the oven to 350°F and generously butter a 12 inch cast iron skillet allllll over. Set aside.
Step 2
Place the butter and brown sugar in a stand mixer fit with the paddle attachment. Mix together until smooth and glossy.
Step 3
Scrape down the sides of the bowl and add the egg and vanilla extract. Mix until combined.
Step 4
Scrape down the bowl and add the cocoa powder, espresso powder, flour, baking soda and salt. Mix on low speed, gradually increasing to medium. Mix until just combined and no streaks of flour remain.
Step 5
Fold in the chocolate. Do not over mix!
Step 6
Transfer the cookie dough into your prepared skillet and pat it down into an even layer all the way to the edges.
Step 7
Bake at 350°F for 30 to 40 minutes or until the edges are set but the center is still gooey. Allow to cool for 10 minutes before topping with vanilla ice cream and devouring! Enjoy!
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