Cast-Iron Skillet Chocolate Chip Cookie

I have made this delicious Cast-Iron Skillet Chocolate Chip Cookie three times the past month or so for my family. I made one this afternoon. I discovered it was a favorite dessert of my daughter-in-law, Carrie. I will get the opportunity to send some home to her by my son, who just happens to be preaching at a men’s conference close by tonight. God is good! I love every opportunity to see my out-of-town family and to cook for them.

Here’s my recipe below – tweaked and tested!

Ingredients

• 2  1/2 sticks of melted butter (unsalted)
• 1  1/4 cups of dark brown sugar
• 1/3 cup of white granulated sugar
• 2 eggs
• 1 Tablespoon vanilla extract
• 3 cups White Lily all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. salt
• 2 cups chocolate chips
• vanilla ice cream, to serve (optional but not optional)

1. Preheat your oven to 350 degrees F. and then grease a skillet (I use a 12″ skillet) with either softened butter or vegetable shortening. 
2. Place the melted butter and both white and brown sugars in the bowl of a stand mixer. May also use a hand mixer! Mix butter and sugars together on medium-high speed until they’re light and fluffy. 
3. Now add the 2 eggs and 1 tablespoon of vanilla extract and mix again until combined.
4. Add the dry ingredients and blend at a lower speed. Mix it just until the flour disappears into the batter. Stop the mixer as soon as you get to this point so the cookie won’t be tough.
5. Add the chocolate chips and fold them in by hand. Give the sides and bottom of the bowl a good scrape to get all that delicious dough!
6. I greased my skillet with butter, then scraped the cookie dough into the pan and smoothed it out to an even layer.
7. Bake the skillet cookie at 350 degrees for 40 minutes, until it is golden, and the edges have nicely browned. I always look to see if it has started to pull away from the sides like in my picture. It is better to undercook a wee bit than overcook!
8. Let the skillet cookie cool for 20 minutes. Use a knife to cut it into wedges or squares like I did with this square skillet.
9. Serve with ice cream!

I just told my husband Gary I may order some small 6 1/2″ cast-iron skillets to make “personal skillet cookies.” He proceeded to ask me how we were going to remodel the kitchen with more cabinets because…well, he knows how much I love all things kitchen, and cast-iron.

I must share this…the secret ingredient! This ingredient is very, very special and no one can replicate this ingredient. My precious little sous chef, 7 year old granddaughter, Emery. (We made a skillet cookie a couple of weeks ago.) She is a wonderful helper in the kitchen, in the garden, in the sewing room, and well, anywhere! Gran Jan’s JOY for sure.

God bless you all, Gran Jan