Skillet Blondie Cookie

I was really excited to finally own a cast iron skillet.  Such basic cookware and so cheap too!!  I really should have gotten one earlier!  This recipe was a quick fix for my cookie craving.  Even though it's officially called a blondie, it tasted like a giant cookie and went well with a scoop of ice cream.  It was moist and chewy on the inside with a slight crisp on the edges.  There are a lot of mix-ins in this recipe so the stuff-to-dough ratio is quite high.  It's possible to swap out mix-ins for other items to your liking.  I've tried craisins with walnuts and almonds with shredded coconut - both were delicious!

Skillet Blondie Cookie
adapted from the kitchn
serves 8

1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
1 cup firmly packed dark brown sugar
1 1/2 teaspoon vanilla extract
1 teaspoon espresso powder
1 large egg
3/4 cup dark chocolate, chopped
1/2 cup walnuts, chopped
1/2 cup dried cranberries

1. Preheat the oven to 350F.
2. In a medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon and baking powder.
3. Heat the butter in the 10-inch cast-iron skillet over medium-low heat. Once the butter has completely melted, add the brown sugar and whisk together until it dissolves, about 1 minute. This can also be done in a small saucepan and you can brown the butter while you're at it.  Note that the butter sugar mixture may not mix uniformly and may separate out into layers.
4. Slowly pour the butter mixture into the flour mixture. Add the egg, vanilla, and espresso powder. Mix with a wooden spoon until combined.
5. Fold the chopped chocolate, walnuts, and dried cranberries into the dough. Transfer the dough back to the buttery skillet, and bake for 20-25 minutes or until the blondie is golden brown on top and set in the middle. A toothpick should come out of the center clean.
6. Cool the blondies for at least 30 minutes before slicing. Slice in wedges like a pie and serve with a scoop of vanilla ice cream (optional).
7. Blondies will keep for three days in an airtight container at room temperature.