With a perfectly crispy crust and a gooey center, our recipe for Cast Iron Chocolate Chip Cookie will tempt everyone at the dinner table. Since the cookie is baked in a cast iron skillet, will have a chewy, crispy crust and a soft, delicious interior.
Top chefs may invest in cookware that costs hundreds of dollars, but did you know that you can achieve amazing, professional results in the kitchen in a skillet that pretty much anyone can afford? Cast iron cookware has been around since the 1700s. While cookware trends have come and gone, the simple cast iron skillet has remained constant, being used frequently by grandmas frying chicken as well as professional cooks.
Cast Iron Chocolate Chip Cookie Recipe
Do you want an irresistible dessert to serve to guests at your next dinner party? This recipe for our Cast Iron Chocolate Chip Cookie will tempt even the most dedicated dieter. The cookie can be served from the table in the cast iron skillet on a trivet, and all you will have to do is scoop out servings and top them with vanilla ice cream.
- 1 cup Butter
- ¼ cup Brown Sugar
- ¾ cup Granulated Sugar
- 2 pcs Large Eggs
- 1 teaspoon Vanilla
- 2 cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 package Semisweet Chocolate Chips
Turn your oven on to 375 degrees to preheat.
Place a 12 inch cast iron skillet on the eye of your stove turned to low heat. Put the butter in the skillet and slowly let it melt. Turn off the heat when the sticks of butter are completely melted. Do not let the butter get too hot and start sizzling.
Take the pan off of the heat and stir the brown sugar and granulated sugar into the melted butter.
Crack the eggs into a small bowl and beat them lightly. Then, stir them into the sugar and butter mixture along with the vanilla.
In a small bowl, stir together the flour, baking soda, and the salt. Add this to the iron skillet and stir it into the ingredients until the mixture is smooth.
Stir in the chocolate chips.
Take a paper towel, dampened slightly, and run it around the top edge of the pan to wipe away any extra batter that crept up the sides of the pan.
Put the skillet into the oven and bake it for about 25 to 30 minutes. You want the outer edges to be lightly browned and the center of the cookie just barely set, but still soft to the touch. Do not over bake the cookie. It should be a little gooey in the middle.
Remove the pan from the oven and let it cool for about 20 minutes before serving it topped with a heaping scoop of vanilla ice cream.
So why is cast iron so popular and long-standing? First, cast iron pans can handle cooking food items at high heat. They may lack the even cooking abilities of some other styles of cookware, but once a cast iron pan is hot, it holds the heat very well.
When you preheat the pan in the oven or on the stove, it will hold heat consistently. This means that when you drop a piece of meat into the preheated pan, you will get an instant sear.
However, cast iron works for more than simply cooking meat. It is a marvelous piece of equipment for baking as well. Because cast iron pans hold heat so well, they are marvelous for creating an incredible crust on the surface of baked goods.
The residual heat of a cast-iron skillet creates a delicious, wonderfully textured crust which seals in the moisture in the interior of the cake. This helps the cake bake up tender and delicate on the inside.
Another great thing about cast iron is that it is naturally a nonstick form of cookware. Chemically produced nonstick cookware should not be heated to high temperatures because doing so can cause the nonstick coating to release dangerous chemicals. However, cast iron builds up layers of a nonstick surface over time and these layers are perfectly safe at all temperatures.
A properly seasoned cast iron pan will be completely smooth and release food well. In fact, the nature of cast iron is such that the smooth, nonstick coating only gets better with time. A cast-iron pan that is cared for correctly from decades ago will still cook like a dream.
Our Cast Iron Chocolate Chip Cookie has a scrumptious crust on the exterior. However, the inside is gooey, soft, and delicious. The combination of textures and the sweetness of the cookie means that nobody can turn down dessert when this is on the table.
One thing to remember as you prepare this dessert is that you definitely don’t want to overcook the cookie. It should be a bit soft in the center and the outer rim should be set and golden brown. The pan holds heat so well, it’s easy to overcook it, so pay attention.
Additionally, when you remove the cookie from the oven and let it cool, it will set up a bit more. Be sure to have plenty of vanilla ice cream on hand to top the cookie. The smooth, cool, creaminess of the ice cream is the perfect accompaniment to the rich, sweet, decadence of the chocolate chip cookie.
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