Having finally learned how to use and care for my cast iron skillet, my next step was to use it to bake something sweet, of course! For quite a while, I’ve been dreaming about making a giant chocolate chip cookie in a cast iron skillet…and not too long ago, I finally made those dreams come true. This huge cookie is soft and chewy in the middle and crispy on the edges – perfection in my book, and I’m not even a crispy cookie kinda gal. Just like drop cookies, this dough comes together in a matter of minutes, except it’s even easier since you simply press all of the dough into the skillet and bake. This is a great dessert to serve to guests with ice cream, whipped cream, or chocolate or caramel sauce. If you have a cast iron skillet, give this a try…and if you don’t, put one on your wish list – you’ll be glad you did!
- 2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 sticks unsalted butter, softened
- 3/4 cup sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tsp pure vanilla extract
- 1 3/4 cups chocolate chips
Preheat the oven to 350 degrees. Coat a 10″ cast iron skillet lightly with vegetable oil. In a medium bowl, whisk together the flour, baking soda, and salt.
In another medium bowl, cream together the butter and sugars. Beat about 2 minutes.
Add in the egg and vanilla. Beat 2 minutes longer.
Gradually add the flour mixture to the butter mixture until well-combined. Stir in the chocolate chips.
Press the dough into the skillet as evenly as you can.
Bake about 40 minutes or until the edges are lightly browned.
Transfer the skillet to a wire rack to cool. When ready to serve, cut into wedges. Add a scoop of your favorite ice cream on top while it’s still warm!