Sure, you’ve made chocolate chip cookies before. You’ve probably made them many times in many different ways. After all, I’d guess that there are more recipes for chocolate chip cookies out there than for any other dessert. But have you ever made a chocolate chip cookie in a cast iron skillet?
Yup, a Cast Iron Chocolate Chip Cookie. It’s one huge cookie baked in a skillet, and it’s delicious! The skillet makes the bottom and sides of the cookie wonderfully crunchy, but the center of the cookie stays thick and chewy. That’s pretty much the definition of a perfect cookie if you ask me!
Everyone has a favorite cookie recipe that has been passed down through the family. My all-time favorite cookie recipe was actually invented by my little sister. (And to think that she is the same sister who once tried to charge me 25¢ to see her troll doll collection.)
I like to call her cookie the Kitchen Sink Cookie because it literally has a bit of everything thrown into it. I simplified the recipe a bit for this Cast Iron Chocolate Chip Cookie as I wanted a classic cookie. I did add chopped pecans in mine because, well, nuts make everything better! (The pecans are optional, so feel free to omit them if you’d like.)
Because this cookie comes out of the pan as one huge piece, it would be great to serve slices of cookie topped with vanilla ice cream for dessert. (How many times have you eaten a chocolate chip cookie with a fork before?)
And the best part of this skillet cookie? There’s no scooping required! Yup, just mix up the dough and dump it all straight into the skillet. How easy is that?
The only hard part about this entire recipe is waiting for the cookie to cool before taking it out of the pan. The smell of a freshly baked chocolate chip cookie is so tempting that I may or may not have gone straight into the middle of this cookie with a fork before. But I admit nothing!
Cast Iron Chocolate Chip Cookie Recipe
- 4 Unsalted Butter softened
- 4 Vegetable Shortening
- 0.25 Dark Brown Sugar plus 2 tablespoons
- 0.25 Granulated Sugar plus 2 tablespoons
- 1 Egg
- 0.5 Vanilla Pudding Mix approximately 5 tablespoons
- 1 Pure Vanilla Extract
- 1 All-Purpose Flour plus 2 tablespoons
- 0.5 Baking Soda
- 1 Cornstarch
- 0.25 Salt
- 1 Chocolate
- 0.66 Milk Chocolate Chips
- 0.75 Pecans coarsely chopped (optional)
- In the bowl of a countertop mixer with the paddle attached, add the butter and shortening. Cream together on medium speed for 2 minutes, or until well combined.
- Add brown sugar and granulated sugar and mix on medium speed for 1 minute, or until well combined.
- Add egg, pudding mix, and vanilla and mix on low speed until fully absorbed.
- Add the flour, baking soda, cornstarch, and salt. Mix on low speed until well combined.
- Add the chocolate chips and pecans (optional) and mix on low speed until combined.
- Press the dough evenly into a large (12”) cast iron pan. Bake at 350° for 32-35 minutes or until the edges of the cookie just begin to turn brown. Remove cast iron pan from oven and let cool before slicing.