Thursday, July 7, 2011

Cast Iron Skillet Chocolate Chip Cookie


Last summer, I bought a cast iron skillet at Marshall's/TJ Maxx for $12.  Good deal.  Now, if I could only report that I have gotten my money's worth out of it by the frequency of use I give it.  But alas, I think that there is a part of my cast iron skillet that intimidates me.  I don't know why....maybe I'm just not sure what all I can make in it.  I know....I know....I need to get over it!  Well, maybe baking a chocolate chip cookie in it will help me overcome my cast iron fear....

This cookie reminds me of a chocolate chip pan cookie monster dessert at the local restaurant where El Hub and I met in 1999 on a blind double date....he's always game for a big, gooey, chocolatey dessert!



Cast Iron Skillet Chocolate Chip Cookie
Source:  Martha Stewart


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1/2 cup sugar
  • 3/4 cup packed light-brown sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups (about 9 ounces) mixed milk- and semisweet-chocolate chips

  • Directions:

Preheat oven to 350 degrees. 

In a medium bowl, whisk together flour, baking soda, and salt; set aside. 

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined.

Stir in chocolate chips.

Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 35-40 minutes. Don't overbake; it will continue to cook a few minutes out of the oven. 

Transfer to a wire rack to cool, 15 to 20 minutes. Cut into wedges.   (This is really yummy with vanilla ice cream served on top!)

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