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Break out the cast iron and make an Earl Grey chocolate chip skillet cookie! This easy cookie cake is a perfect cool weather comfort dessert.
I absolutely adore using tea in my baking. Tea and sweets pair perfectly, so why not get creative and add the spices directly to baked goods? Last winter, a few blogger friends of mine posted skillet cookies, and I knew I needed to make one. When I acquired a gorgeous enamel cast iron skillet, it was time.
I also happened to have a bag of super sized chocolate chunks on hand. I’d thought about using them for scones, which is what got me thinking about tea, which is how we ended up with an Earl Grey chocolate chip skillet cookie. The “If You Give A Mouse A Cookie” logic explains a lot of the recipes on this blog…
I love how this skillet cookie turned out though, It has a lovely crust thanks to the cast iron, a tender crumb as a soft cookie, and pairs perfectly with a cold glass of milk. It’s a grown up cookie cake, with flavors to match.
If you aren’t a huge fan of Earl Grey tea, chai tea would be a great substitute, or you can skip the tea spices altogether and throw in a tsp of cinnamon instead for yet another comforting variation on the chocolate chip skillet cookie. Bake what makes you happy.
I hope you like this Earl Grey chocolate chip skillet cookie as much as we did. It’s a lovely snack cake to serve in the afternoon, or makes a beautiful base warmed and served with vanilla ice cream for a decadent dessert. Enjoy, darlings!
- 16 tbsp unsalted butter, softened
- 1 cup light brown sugar
- 1 egg
- 2 tsp vanilla extract
- 1 tsp Earl Grey tea
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup large chocolate chips or baking chunks
- Preheat the oven to 350 F. Lightly butter your cast iron skillet if not well seasoned.
- In a stand mixer or in a large mixing bowl, cream together the butter and sugar until light and fluffy, about 1-2 minutes. Scrape the bowl.
- Stir in the egg and vanilla extract. Scrape the sides of the bowl.
- In a separate bowl, sift together the dry ingredients (except the chocolate chips), then slowly incorporate into the wet, mixing until just combined.
- Stir in the chocolate chips. Press the batter evenly into the cast iron skillet.
- Bake 35-40 minutes until the edges are just barely beginning to turn a light golden brown. Remove from the oven and allow to set 5-10 minutes before serving (if serving warm).