Do you ever get tired, dear reader? Sometimes I get tired.
Sometimes the dinner I plan in the morning is not the one I’m capable of cooking when I get home from work. Sometimes I forget that paying bills and paying attention are not the same thing. Sometimes the sheer act of matching two socks together deserves a small reward. And sometimes when I feel this tired I make a giant cookie.
I’m kind of a giant cookie connoisseur (in the way that people who occasionally do or try things describe themselves as connoisseurs). Since I spend much of my life finding excuses to eat raw cookie dough, I’ll contend that the trick to any successful cookie of this proportion is to bake until the edges are barely set. Barely. I want to see a Santa’s belly level of jiggle here, and if you over-bake your cookie, I will probably never forgive you.
I made this particular double chocolate behemoth in my cast-iron skillet. Devoted readers of Buttertooth will recognize my slavish devotion to this cooking trend. I hope someday to spout an annoying catchphrase on the Food Network like “Put it in a cast iron!” or “EVOO.” There will be whole message boards dedicated to my undoing, and it will be glorious, for I know I will have touched you. (Other catchphrases could include “When in doubt, pull it out,” a baking time—not safer sex—reference; “Brown butter makes better batter”; and “Hello, hello, hello” because my McConaughey is pretty spot on).
If you’re bold, this cookie could take less than 30 minutes start to finish. I recommend eating the whole thing by yourself, but, if you insist on sharing, it’ll probably cut better once slightly cooled. Serve it with ice cream or serve it with an accent: “Oi, mateys, biscuit’s ready!” as you swan around the kitchen with a stuffed parrot on your shoulder.
OK. Maybe there are bad ideas in brainstorming–but definitely not in cookies.
- 2 cups flour
- ½ tsp baking soda
- ½ tsp kosher salt
- 2 tbsp espresso powder
- 2 tbsp cocoa powder
- ¾ cup butter
- 1 cup brown sugar
- ½ cup white sugar
- 2 eggs
- 1 tbsp vanilla extract
- 2 cups or 16 oz chocolate of your choice, chopped
- Preheat oven to 375F.
- In a medium-sized bowl, whisk together dry ingredients.
- On the stovetop, cook butter in cast iron skillet until browned (brown flecks will be visible, and the butter will take on a nutty aroma), 5-10 minutes. Set aside cast iron.
- In the bowl of a stand mixer fitted with a paddle attachment, cream browned butter (still warm) and sugars until combined.
- Add one egg at a time to batter, beating continuously to avoid scrambling. Add vanilla.
- Mix in dry ingredients and beat until just combined.
- Mix in chocolate.
- Return dough to cast iron and place directly in oven. Bake for 15-20 minutes, checking sooner than later to ensure cookie does not over-bake.
- Allow to cool before serving. Or not.