Skillet Chocolate Chip Cookie

The other day I was surfing around looking at different recipes for stuff when I stumbled up on a chocolate chip cookie cooked in a cast iron skillet.

Whoa! Back that train up!

They completely had my attention because that sounds darn good!  I looked at the recipe and immediately started figuring out how I could make my own.

Everyone’s heard of those BIG chocolate chip cookies sometimes people use in place of birthday cakes.  But this?  This is a completely different concept.

It really is just a basic chocolate chip cookie cooked in a cast iron skillet which results in a thicker cookie with a gooey middle.

I wasted no time in making my own version.

Andrea’s Skillet Chocolate Chip Cookie

  • 1C Unbleached All-Purpose Flour
  • 1C White Whole Wheat Flour
  • 1/3C Unsweetened Coconut Milk (Found in the dairy aisle, not the canned kind)
  • 2 1/2TBSP Unsalted Butter, room temp + 1/2TBSP
  • 1 Egg, room temp
  • 1/2C Brown Sugar
  • 1/2C Unsweetened Applesauce
  • 2tsp Vanilla Extract
  • 1tsp Baking Powder
  • 1/2tsp Sea Salt
  • 1C Dark Chocolate Chips
  • 1C Walnuts, crushed

Preheat oven to 375 degrees. Use 1/2TBSP butter to grease your cast iron skillet.  In a large mixing bowl combine, flours, sea salt, and baking powder.  Whisk together then add in the nuts and chocolate chips.  Stir until everything is combined.  In a medium sized mixing bowl, combine 2 1/2TBSP butter, egg, vanilla, brown sugar, coconut milk, and applesauce.  Slowly add the liquid mixture to the dry and stir until everything is well combined.  This will be a slightly thick dough.

Pour mixture into greased skillet and spread around till it’s even in the skillet.  Place in oven and bake for about 30 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven, allow to cool for about 5 minutes, slice and serve.  Best served warm.

Both Scott and I were very happy with the way this cookie turned out!  Because of the white whole wheat flour it’s a more dense and chewy cookie.  A lot more filling as well!  It’s not a crumbly crispy cookie, instead it’s soft with gooey melty chocolate.  I added the walnuts just for a little extra kick.

This cookie is best served warm and the slices can be easily heated up in the microwave before serving.  It also freezes well!

If you have a cast iron skillet you should probably make this for a holiday dessert.

Or for Christmas morning breakfast, whichever you feel is more appropriate.

Have fun guys, and remember, always play with your food! Enjoy!

6 thoughts on “Skillet Chocolate Chip Cookie

  1. Shylah says:

    Hey Andie… is there any chance you will go back to offering your full posts on RSS? I love reading your posts, but I’m lazy and wish I didn’t have to click through to read the whole thing. If not, no big deal.. I’ll continue reading. Just thought I’d ask. :)

Leave a Reply

Your email address will not be published. Required fields are marked *