I don’t know one person who doesn’t like chocolate chip cookies except my grandma. She prefers anything in the dessert family over chocolate. I’m still trying to figure out how she could have raised my mom, a total chocoholic, who in turn raised all of her kids to love chocolate the same way! But that’s not what we are here to explore today so I will move on!
Chocolate chip cookies in regular cookie form are fine except for two things. One is how long they take to make. Two is that after all of the work and time, they disappear overnight since everyone has to have more than one because they just weren’t big enough.
Enter the cast iron skillet. Same idea as a bar cookie except it comes out looking like slices of pie which means you have permission to top it with ice cream and nobody can really say anything! I mean you must have ice cream with pie right?! I think it’s an actual rule somewhere, and if it’s not, it should be!!!
Cast Iron Skillet Chocolate Chip Cookies
2 C flour
1 tsp. baking soda
1/4 tsp. salt
1 1/2 sticks butter, softened
3/4 C sugar
1/3 C packed brown sugar
2 tsp. vanilla
1 3/4 C chocolate chips ( or the whole 2 cups if your like me!)
First start by taste testing your chocolate chips to make sure they are still ok for baking. Once you realize they are fine, proceed by mixing your flour, baking soda, and salt together.
In another bowl mix your butter and sugars until blended then add the egg and vanilla. Mix again. Combine your two bowls and add the chocolate chips mixing well.
Now its time for the star of the show, the cast iron skillet.
I love this pan!! My parents gave it to me and it is seriously the pan of choice! Its well seasoned, which is key with cast iron, so nothing sticks to it and it cooks evenly. I make everything from skillet breakfasts in it, to deep-dish pizza and now cookies!!
So you have your pan and if its going to make you feel better you can grease it. Then you are ready to spread out your cookie dough as evenly as possible. You can either use a small piece of wax paper to press it down with so your hands don’t get covered or you can just use your hands and then eat whats stuck to your fingers afterwards, the choice is yours completely but I went with option #2!
Now bake them at 350* for 35-40 minutes. Remember that cast iron cooks hotter so it probably wont take as long as you think. I made the mistake of thinking mine needed to stay in about 5 minutes longer and they got a little too done for my liking. The outside should be crunchy with the inside still soft and gooey.
Let it cool just enough to cut and then serve warm with ice cream! ( or plain if your going to be that way 🙂 ) We were unfortunately out of ice cream so we had to enjoy them without, but they were still amazing and filled the sweets craving that’s been circulating our house lately. I’m going to try this later with brownies and I bet they will be just as good!
And the great news is, you don’t have to eat more than one to be satisfied so you have no need to feel guilty!
Love from one chocoholic to another,
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