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!
bookmarked for sure!
Lindsay, Let me know if you try it!
How big was the cast iron skillet you used? I want to give this a try, this looks too unique to miss.
Hi Steve! My skillet is 9inches. You can use a bigger one, the cookie will just be a little thinner.
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.
Done Shylah!