Mexican Skillet Cookie

http://scarlettabakes.com/mexican-chocolate-skillet-cookie/

Mexican Hot Chocolate Skillet Cookie

2 c. all-purpose flour
1 1/2 c. white sugar, granulated
3/4 c. unsalted butter, softened
2 large eggs
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1 1/2 c. Ibarra brand Mexican chocolate, grated (A couple notes on the chocolate here: first, if you can’t find Ibarra or any other brand of Mexican chocolate, you may substitute a semi-sweet American chocolate, or even chocolate chips. Please note that if you substitute American chocolate for Mexican chocolate, the texture of the final product will be quite different; Mexican chocolate is very grainy, almost like a Kit Kat, so using American chocolate will simply produce a smoother skillet cookie. Secondly, I opted to grate my chocolate because I wanted it to melt throughout the cookie, making a purely chocolate cookie as opposed to a cookie that had some chocolate pieces in it. You can grate your chocolate or not depending on how chocolate-y you want your skillet cookie to be.)

Preheat oven to 350°.

Grease the bottom and sides of a 10″ cast iron skillet and set aside.

In a medium bowl, sift together flour, baking soda, baking powder and cinnamon. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs and continue to beat. Beat in dry ingredients, mixing just until a smooth, uniform dough has formed. Beat in chocolate. If you have opted to grate your chocolate, you will want to beat the pieces in to create a uniformly chocolate dough. If you have opted to stick with chocolate chips, you can simply fold those into the dough base.

Press your finished dough evenly into the bottom of the prepared pan. Bake for 28-30, being careful not to overbake. The finished cookie will be puffy with a cracked crust over the top.

Remove the baked cookie; slice and serve immediately.

YIELD: approximately 8 servings