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. I think the skillet chocolate chip cookie is my new favorite chocolate chip cookie.

Here’s what I love most about making a giant skillet chocolate chip 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 chocolate chip cookie recipe that you love or any tips, please share! I want to perfect this delectable goodie! Plus I’m always up for experimenting for dessert.

Skillet Chocolate Chip Cookie...Mmmmmm...

 

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Adapted slightly from Tasty Kitchen

Author: Jane Maynard

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!

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OTHER RECIPES YOU MAY LIKE:

• Chocolate Chip Pie
• Chocolate Almond Fudge Bars, i.e. Crack Bars
• No-Bake Chocolate Peanut Butter Oat Bars

EQUIPMENT I USED TO MAKE THIS RECIPE:

• Le Creuset Enameled Cast Iron Skillet
• OXO Silicone Spatula