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Espresso Brownie Skillet Cookie Recipe

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This Espresso Brownie Skillet Cookie combines chewy cookie edges with a soft, fudgy brownie-like center packed with chocolate and espresso flavor. Serve it warm with vanilla ice cream for an easy, indulgent shareable dessert.

Ingredients

  • 1/2 cup unsalted butter, melted
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons instant espresso powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup semisweet chocolate chips or chopped dark chocolate
  • 1/4 cup milk chocolate chips, optional
  • Flaky sea salt, optional
  • Vanilla ice cream, for serving

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 10-inch oven-safe skillet.
  2. Whisk the melted butter, brown sugar, and granulated sugar together in a large mixing bowl until smooth.
  3. Add the egg, egg yolk, and vanilla extract and whisk until glossy and evenly combined.
  4. In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients and stir just until a thick chocolate dough forms. Avoid overmixing.
  6. Fold most of the semisweet chocolate and optional milk chocolate chips into the dough, reserving a small amount for the top.
  7. Transfer the dough to the prepared skillet and press it into an even layer.
  8. Scatter the reserved chocolate over the surface and gently press it into the dough.
  9. Bake for 18 to 22 minutes, until the edges are set but the center remains slightly soft.
  10. Let the skillet cookie rest for about 10 minutes so the center can continue setting while remaining soft and fudgy.
  11. Sprinkle with flaky sea salt if desired and serve warm with vanilla ice cream.

Notes

  • Remove the skillet cookie while the center still looks slightly underdone because residual heat from the skillet continues cooking it.
  • For stronger coffee flavor, slightly increase the amount of instant espresso powder.
  • For extra texture, fold about 1/2 cup chopped toasted walnuts or pecans into the dough.
  • For an extra-gooey center, press larger pieces of dark chocolate into the dough before baking.
  • For a salted caramel variation, drizzle the warm cookie with caramel sauce and finish with flaky sea salt.
  • The dough can be prepared and refrigerated in a tightly covered container for up to 24 hours before baking.
  • Store leftovers at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze individual portions for up to 2 months and reheat briefly before serving for a softer texture.

Nutrition

Find it online: https://thefamilycooking.com/espresso-brownie-skillet-cookie-recipe/