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Wednesday, March 13

Skillet Chocolate Chip Cookie…Mmmmmm…

I am LOVING all the great cast iron skillet recipe suggestions everyone is sharing on last week’s post. I am super excited to start using my cast iron skillet regularly! Many people mentioned making giant chocolate chip cookies in their skillet, so of course I had to give that a try ASAP. And the experiment was beyond successful.

Here’s what I love most about making a giant skillet cookie: you only dirty one dish! All the mixing and baking happens right in the skillet. Oh, and I also love that it is DELICIOUS.

I found the recipe on Tasty Kitchen, but if you have your own skillet cookie recipe or tips, please share! I want to perfect this delectable goodie!

Skillet Chocolate Chip Cookie...Mmmmmm...
 
Adapted slightly from Tasty Kitchen
Author:
Recipe type: Dessert
Ingredients
  • 8 tablespoons butter
  • ½ cup sugar
  • ½ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ cups all-purpose flour
  • 1 cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees F.
  2. Melt butter in 8-inch cast iron skillet over low heat. When butter is melted, stir in sugars with a spatula until well mixed. Remove from heat and let cool 5 minutes.
  3. Stir in egg and vanilla with a fork. Mix well. (I was worried the pan and dough would be too hot for the egg, but they weren’t – no scrambled eggs to be seen!)
  4. Using the spatula, stir in baking soda and salt, then stir in flour until well mixed.
  5. Spread batter over surface of the skillet then sprinkle the chocolate chips evenly over the top. Fold chocolate chips into batter. By spreading the batter first you minimize chocolate chips hitting the pan and melting. It’s okay if a bit of this happens, but it does help to sprinkle the chocolate over the spread out dough and then mix the chips in.
  6. Bake for about 20 minutes, until edges and top start to brown and center is set. (Took my oven 22 minutes.)
  7. Best served warm and with ice cream!


22 Comments »

  1. 1
    laura in san diego

    I’m salivating! I’ve gotta try this..now I do need to buy cast iron skillet!

  2. Oh I am going to have to try this once Lent is over! Looks so yummy and easy!

  3. this looks amazing! i am a big fan of skillet cooking, but i rarely bake in it, and have never tried cookie! on my list.

  4. Jane, you have TOTALLY read my mind! I was just looking at my lonely cast iron skillet yesterday and thought “I need a giant cookie recipe.” I will DEFINITELY be making this!

  5. LOVE it! I make brownies in my cast iron skillet and LOVE them 🙂

  6. 9
    Kristin

    That looks so yummy. I tried the recipe from the Picky Palate cookbook, it sounds similar to yours! It was super good with vanilla ice cream on it and served warm!

  7. 10
    Sadie

    That’s the recipe I use and I love it. So good.

  8. I love skillet cookies they are so great!!!

  9. 12
    julianas

    can you use a sub for brown sugar

  10. 13
    sahirah

    You said it is not required oven. Hm how ?

    • I actually said it just requires one dish, but it DOES require an oven. you mix the dough in the skillet on the stovetop burner, then transfer to the oven to bake.

      thanks!

  11. 14
    janay

    The site that leaves this link says it’s a stovetop recipe smh

    • it’s a one-skillet recipe, but you do need stovetop AND oven…this post and recipe doesn’t claim that it’s stovetop only. sounds like you maybe were linked here by another website that said that – sorry that they were unclear, but it is a great recipe, hope you enjoy it!

  12. 15
    sandy

    What I’d I don’t have a skillet, could o use an ordinary case.

  13. 16
    sandy

    I don’t have a skillet, but can I use an ordinary mettalic case????

    • I have not ever tried it in any other kind of container – the trick here is you need something that you can cook on the stove with as well as put into the oven. I suppose you could try doing the stovetop portion of the recipe in a saucepan and then try cooking the finished dough in an 8×8 metal pan, would be worth a try and will probably work, but I’m not sure how the amount of batter would fill the pan or exactly how long you would cook it for. hope this is helpful!

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