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”
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.