Yesterday I shared a recipe for Homemade Chocolate Syrup. This is my very favorite way to enjoy chocolate syrup- drizzled over a warm chocolate chip cookie or brownie topped with a ice cream. It seriously does not get any better than that.
I have always wanted to try baking a giant chocolate chip cookie in a cast-iron skillet. In many ways, it is even easier than baking a regular batch of chocolate chip cookies because you don’t need to scoop out any cookie dough. Just spread the dough in a even layer and bake. Easy peasy. And there is nothing more satisfying than pulling a 10-inch cookie out of the oven. You can let the cookie cool completely before serving, but I totally recommend eating it warm out of the oven. Served with ice cream and chocolate syrup, you have yourself a truly amazing dessert.
- 1½ cups all-purpose flour
- 1 tsp cornstarch
- ½ tsp baking powder
- ⅛ tsp baking soda
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1½ tsp molasses
- 1½ tbsp french vanilla coffee creamer powder
- 1 large egg
- 1½ tsp vanilla bean paste
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees F. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt. Set aside.
- In a stand mixer, beat the butter, granulated sugar, molasses and coffee creamer powder until light and fluffy, about 3-4 minutes. Add the egg and vanilla bean paste. With the mixer on low speed, slowly add the dry ingredients to the bowl of the mixer. Mix until just combined. Stop the mixer and add the chocolate chips. Gently fold with a rubber spatula.
- Butter a 10-inch cast-iron skillet. Spread the cookie into an even layer in the prepared skillet. Bake for 25-30 minutes or until golden brown in color. Allow the skillet to cool on a cooling rack. Serve with ice cream and chocolate syrup, if desired.