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Cast-Iron Skillet Chocolate Chip Cookie

Cast-Iron Skillet Chocolate Chip Cookie

My kids always love it when I make a batch of chocolate chip cookies but I decided to switch it up a bit and make them one big cast-iron skillet chocolate chip cookie. I used America’s Test Kitchen’s method of cooking but reduced the ingredients a bit to work in my 10-inch cast iron skillet instead of the 12-inch skillet their recipe called for. It was a fun method of cookie making and worth taking the time to do it. The cookie had crisp edges but was still a bit gooey inside–yum! I served these chocolate chip cookie wedges with a scoop of vanilla ice cream and they were a big hit with the whole family.

Cast-Iron Skillet Chocolate Chip Cookie

How to Make a Cast-Iron Skillet Chocolate Chip Cookie

Adjust the oven rack to the upper-middle position and preheat the oven to 375 degrees.

Melt 6 tablespoons of butter in an 8 inch cast iron skillet over medium heat. Cook, stirring often, until the butter is dark golden brown, has a nutty aroma, and bubbling subsides, about 4-5 minutes; transfer to a large mixing bowl. Add the remaining 2 tablespoons of butter into the hot butter and stir until completely melted.

Whisk the brown sugar, white sugar, vanilla extract, and salt into the melted butter until smooth. Whisk in egg until smooth, about 30 seconds. Let the mixture sit for 3 minutes then whisk for 30 seconds. Repeat the process two more times, until the mixture is thick, smooth, and shiny. Important – don’t skip this step!

Combine the flour and baking soda together until well combined. Gradually add the flour mixture into the butter mixture until just combined, about 1 minute. Stir in the chocolate chips, making sure no flour pockets remain.

Wipe the skillet clean with a towel. Transfer dough to the now-empty skillet and press into an even layer with a spatula.

Cast-Iron Skillet Chocolate Chip Cookie

Place into the oven and bake for 14-16 minutes, rotating the skillet halfway through the baking time, or until the edges are golden brown and set. Remove from the oven and place skillet directly on a cooling rack to cool for 30 minutes. Slice cookie into wedges and serve with ice cream, if desired. Enjoy.

Cast-Iron Skillet Chocolate Chip Cookie

Cast-Iron Skillet Chocolate Chip Cookie

Cast-Iron Skillet Chocolate Chip Cookie

Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Course: Dessert
Servings: 8 wedges
Author: Pam - Adapted from America's Test Kitchen

Ingredients

  • 8 tbsp unsalted butter divided
  • 1/2 cup brown sugar packed
  • 1/2 cup white sugar
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 egg
  • 1 1/2 cups flour
  • 1/2 tsp baking soda
  • 3/4 cup semi-sweet chocolate chips

Instructions

  • Adjust the oven rack to the upper-middle position and preheat the oven to 375 degrees.
  • Melt 6 tablespoons of butter in an 8-inch cast-iron skillet over medium heat.
  • Cook, stirring often, until the butter is dark golden brown, has a nutty aroma, and bubbling subsides, about 4-5 minutes; transfer to a large mixing bowl.
  • Add the remaining 2 tablespoons of butter into the hot butter and stir until completely melted.
  • Whisk the brown sugar, white sugar, vanilla extract, and salt into the melted butter until smooth.
  • Whisk in egg until smooth, about 30 seconds.
  • Let the mixture sit for 3 minutes then whisk for 30 seconds.
  • Repeat the process two more times, until the mixture is thick, smooth, and shiny.
    Important - don't skip this step!
  • Combine the flour and baking soda together until well combined.
  • Gradually add the flour mixture into the butter mixture until just combined, about 1 minute.
  • Stir in the chocolate chips, making sure no flour pockets remain.
  • Wipe the skillet clean with a towel.
  • Transfer dough to the now-empty skillet and press into an even layer with a spatula.
  • Place into the oven and bake for 14-16 minutes, rotating the skillet halfway through the baking time, or until the edges are golden brown and set.
  • Remove from the oven and place skillet directly on a cooling rack to cool for 30 minutes.
  • Slice cookie into wedges and serve with ice cream, if desired. Enjoy.
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6 Comments

  1. Sounds interesting. I really need to get a skillet that can go in the oven as well as on the hot plate! Keep well, Diane

  2. My kids call this “cookie cake”! Yours looks terrific!

  3. You can never go wrong with CCCs…especially one that’s bigger than your face!

  4. crunchy on the outside, ooey gooey in the middle–this is perfect!