You have to try this!
I don’t usually start posts like this, but I had to get right to the point. Which is make this!
Now, I’m not a food blogger, but I do consider myself a chocolate chip cookie connoisseur. I also consider myself pretty professional at pinning pretty things that I want to try (and, almost always never do).
Well, lately, I ‘ve been noticing a pattern in some of my pins. A good number of them included iron skillets. Some meal recipes, but mostly desserts (have I told you I have a sweet tooth, or more specifically a chocolate tooth?). The other pattern is that I tend to pin and then not make or DIY what I want to try. Well, I decided it was high time I purchased an iron skillet and put some of my pins to the test.
You’ve heard of “Pinterest Fail,” right? Well . . . this iron skillet chocolate chip recipe was more like a super success!
Super success because it was so easy and so delicious.
I first saw this recipe on Cookies and Cups, who gets all credit for coming up with such a great recipe. I looked through many skillet cookie recipes before deciding this was the best (and easiest) one to try. I’ve adapted the recipe slightly.
IRON SKILLET CHOCOLATE CHIP COOKIE
3/4 cup butter melted (I used salted because I like salt with chocolate)
1 cup brown sugar
1/2 cup granulated sugar
2 tsp. vanilla
1 egg yolk
2 cups flour
1 tsp salt (I used pink himalayan salt)
1 tsp. baking soda
1 1/2 chocolate chips (give or take how much chocolate you like)
1/4 cups chopped walnuts (optional)
1 / Preheat Oven to 350 degrees
2 / Melt butter
3 / In a bowl, mix melted butter, brown sugar, granulated sugar until combined.
4 / Add vanilla, egg, and egg yolk. Stir until incorporated.
5 / Mix in flour, salt, and baking soda. Stir until you get a cookie dough texture.
6 / Fold in chocolate chips (and nuts or any other addition you fancy).
7 / Spread evenly in an cast iron skillet.
8 / Bake for 15-20 minutes. You will know it’s done when the edges are start to turn golden and the center looks slightly undercooked.
9 / Let cool for 10 minutes.
10 / Enjoy and try not to eat the entire cookie straight out of the pan with a spoon.
Also, this might also be the quickest and easiest way to make cookie dough. I know all of that don’t eat raw egg stuff. Normally, I’m not a rule breaker, but I always break this one. Yes, I ate that wooden spoonful, you see there. It’s like a ritual when you make chocolate chip cookies, right? And, this is tasty dough (you know some is better than others – some taste too much like flour- not this).
The original recipe calls for a 10″ iron skillet. I think mine is more like 12″ skillet and it works fine….just makes the cookie not quite as thick. But, it’s super rich, so for me, it was just right.
Just don’t overcook. The center may move a bit when you take it out of the oven, but that is ok, because it will continue to cook in the pan as it cools. And, anyways…this is meant to be a gooey messy cookie, that you have to eat with a spoon. It’s also probably also a good idea to top it with ice cream.
If you have left overs, heat it up. I think it’s best served warm warm warm.
Enjoy and let me know if you try this recipe.
Do you have an iron skillet? What do you like to make in it? I’m thinking I better try something healthy next. Maybe.
PS – Looking for something healthy? Check out my favorite power packed morning smoothie recipe.