August 4, 2015

A Giant Chocolate Chip Cookie made in a Cast Iron Skillet


I've been seeing cookies baked in iron skillets on different blogs and on social media, and I thought I would give it the "old college try".  

Oftentimes, I try recipes I see online, and I wind up pretty disappointed.  You know, you spend the money to buy the ingredients and then the time to make it, and I feel like WTH, but this recipe is great!

My very favorite cookie and maybe my very favorite dessert is a chocolate chip cookie.  I have made them so many times, I believe I could totally make them in my sleep.


This is yummy, chocolatey, sugary goodness.  You should try this recipe right away!

And if anyone is actually reading this blog post, and you happen to notice my different watermarks, I've had a bit of a watermarking crisis recently and am trying out a couple of different apps.  I do like the first one.  Problem solved.

To make this chocolatey, ooey, gooey goodness, this is how I did it:

Chocolate Chip Cookie Dough Baked in a Cast Iron Skillet:

2-1/4 cups of all-purpose flour
1 Tablespoon of baking soda
1 teaspoon of salt
3/4 cup sugar
3/4 cup light brown sugar
2 eggs - room temperature
1 cup of butter (2 sticks)  - room temperature
1 teaspoon of vanilla
1 12-ounce package of semi-sweet chocolate chips

Whisk flour, baking soda, and salt together.  Cream butter with paddle attachment in a stand mixer until light and fluffy.  Beat in sugar and brown sugar.  Beat in both eggs and vanilla.  Mix in dry ingredients, one-half batch at a time, until just incorporated.   Stir in chocolate chips.

Spray the bottom of a 10-inch cast iron skillet with Canola Spray.   Spread cookie dough into skillet and bake at 350 degrees for approximately 25 minutes.  This left mine fairly gooey in the center.  If you want your cookie more done, add another five minutes or as much time as you need to get it cooked to your satisfaction.

Serve to family and friends!  
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