Ingredients
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1½ cups all-purpose Flour
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2 teaspoons ground Cinnamon
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1 teaspoon Espresso Powder
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1 teaspoon Baking Powder
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½ teaspoon Baking Soda
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½ teaspoon Kosher Salt
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2 large Egg
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1 teaspoon Vanilla Extract
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10 tablespoons Unsalted Butter
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¾ cup Granulated Sugar
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¾ cup (packed) light Brown Sugar
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8 ounces high-quality Milk Chocolate
Directions
Baking time is tight on cook90, so here’s a cookie that skips the scooping, the portioning, and the in-and-out of baking sheets in the oven. It gets a good reception when you set it down, still warm, in the middle of the table and tell people to just go at it with their hands (or fine, give them a cake server or something). But it’s also perfect sliced into wedges and eaten over the course of a few days, especially packed into lunches and with coffee for breakfast.
Steps
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1
Done
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Preheat the oven to 375°F. |
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2
Done
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In a medium bowl, whisk together the flour, cinnamon, espresso powder, baking powder, baking soda, and salt. In a small bowl, lightly beat the eggs with the vanilla. |
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3
Done
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Using an electric mixer on medium speed, beat the butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, 3 to 4 minutes. Add the egg mixture and beat, occasionally scraping down the sides of the bowl, until the mixture is pale and fluffy, 3 to 4 minutes. Reduce the mixer speed to low and gradually add the dry ingredients, beating until just incorporated. Fold in the chocolate with a spatula. |
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4
Done
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Press the dough evenly into a heavy 12-inch skillet (cast-iron is perfect for this). Bake the cookie until it’s golden brown around the edges but the center is still soft, 20 to 25 minutes. Let the cookie cool in the skillet before slicing or digging in with your hands. |
