Tuesday, August 14, 2018

Recipe #122 : Cast Iron Pan Chocolate Chip Espresso Cookie

Who doesn't like chocolate chip cookies?  Well truth be told, two people I know don't even like chocolate, but they shall remain nameless.  Though we may have a tried and true way of baking something, sometimes it's fun to kick it up a notch and get out of our box.  This recipe requires you to have a cast iron pan, which if you don't, may be a little bit of a financial burden because they aren't cheap.  That said, I have two sizes of cast iron pans...an 8" that I use for the s'mores featured in recipe #115 (yes, I went and bought that size just for that particular recipe) and the 12" for recipe #63 Lou Malnatti's Deep Pizza (and yes, I went and bought that size just for that particular recipe also).   On that note, the espresso powder adds a nice depth of flavor and even though I don't drink coffee, I always have a jar in the pantry. The espresso powder makes the cookie a little darker, but my doorbell also rang just about when the timer was going to go off so took out of the oven about 2 minutes late.  You don't want to overbake your cookie, so don't answer that door and check a few minutes earlier than your timer.  Now, let's bake...

12" cast iron pan

1 stick butter at room temp                                     2 eggs
1/2 cup brown sugar                                                 3/4 cup sugar
1 1/2 cups flour                                                           1 tsp. vanilla
1/4 tsp. salt                                                                  3/4 tsp. baking soda
1 tbsp. espresso powder                                            1 cup chocolate chips

10" cast iron pan

6 tbsp. butter at room temp                                       1 egg
1/3 cup brown sugar                                                    1/2 cup sugar
1 cup plus 1 tbsp. flour                                                 1 tsp. vanilla
1/8 tsp. salt                                                                    1/2 tsp. baking soda
1/2 tbsp. espresso powder                                           3/4 cup chocolate chips

Heat oven to 375 and prepare pan with vegetable spray.  In a standing mixer or large bowl with hand mixer, blend together the butter, brown sugar and sugar.  Add the eggs one at a time (1 egg for the smaller cookie) to fully incorporate, then add vanilla.    Mix together in a medium bowl the flour, soda and salt.  Gradually add to the butter mixture.  Stir in the chocolate chips and then pour batter into the pan, spreading evenly till pan is covered.  I use an offset spatula for this.  Bake for about 20-25 minutes for the 12" pan and 15-20 for the 10" pan, just until golden brown on top.  Cool for about 1/2 hour then cut into wedges.  Great under a scoop of ice cream.  Bon appetit!

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