With only 9 ingredients, this one bowl, one pan, cast iron skillet chocolate chip cookie recipe is a quick bake, that’s even quicker to eat!
Cast Iron Skillet Chocolate Chip Cookie
Sometimes you want a cookie. Sometimes the thought of making that cookie, using who knows how many bowls, too many utensils, creaming things, chilling stuff, scooping (so much scooping), then – oh no they’re too flat, too puffy… AAAHHHH!!! YOU JUST WANT COOKIE IN YOUR MOUTH!
It’s going to be okay. I’m here to help. Let’s just stop the madness for a minute. Let’s just mix everything in a bowl, put it in a pan and bake it. It will taste just like a cookie, but will be so much easier
This is the easiest way to get a cookie into your mouth. One bowl and one cast iron skillet and 30 minutes later you’re putting chocolate chip cookie in your mouth. Let’s get started!
A cookie in a cast iron skillet? Is that a thing?!
Yes! I use my cast iron skillet at least 5 times a week, sometimes more than once a day! It’s not only good for cooking dinner, but it’s amazing at making desserts. Everything from cobblers and crisps, to an apple galette, cast iron pans heat evenly, making for an ideal baking pan.
What do I need to make this skillet cookie?
- Brown sugar + granulated (white) sugar Using a mixture of sugars gives the best overall cookie texture. Brown sugar, which is white sugar with added molasses, gives a cookie a nice chew, while granulated sugar contributes that nice crispy edge we all love. Balance.
- Unsalted butter I always use unsalted butter when baking, and cooking, so that I’m in control of the salt content. If you only have salted butter, I would reduce the recipe salt by half.
- Large eggs Whenever I write a recipe with eggs, I always use large eggs. It’s an industry standard and makes writing and cooking from recipes easier. If you only have medium eggs, use the same number of eggs. If you have small eggs, use one more egg than the recipe calls for. And next time buy large eggs 😊
- All-purpose flour Most of my baking recipes will call for all-purpose flour. There are times I might call for a different flour like cake flour, bread flour, or even 00 flour, which is a superfine flour, and I will always tell you why. In this case, just standard all-purpose flour is perfect.
- Salt Whenever I am cooking or baking, I always refer to kosher salt or sea salt. I will never mean traditional table salt (the blue container with the umbrella girl), which I don’t even keep in my kitchen anymore. Why? Because of the amount of processing that table salt goes through, it is full of additives, anti-caking agents, and is so small and fine that it is literally twice as salty as the same volume of other salts. And side by side, just doesn’t taste as good, in my opinion. So, use kosher or sea salts in my recipes, or cut the salt amount in half if all you have (or want to buy) is table salt.
- Baking powder
- Baking soda
- Chocolate chips or chopped up chocolate
Tips for great baking
- Don’t be too chill Why do recipes always say use room temperature eggs? When you are baking something, you want all the ingredients to be at roughly the same temperature. If you cream butter and sugar together and the butter is cold, you will be beating it a long time before you ever get the butter soft enough to combine with the sugar. Then, let’s say you finally get that done and you decide to add in cold eggs. All the work you just did to get the butter and sugar delightfully fluffy and combined will be for nothing when the cold eggs chill out the butter and it clumps up and curdles. Ugh! You can still bake a serviceable cake or cookie, but I promise, the texture will never be as good as when the ingredients are all the same temperature. So, take those eggs and the butter out of the fridge at least an hour before you bake something, please?
- Express yourself My recipe calls for chopped chocolate or chocolate chips, which is totally a personal preference. Chips tend to stay exactly in their chip form, even after baking, due to stabilizers designed for that purpose. ?some people like a traditional chip look to a cookie, and that’s great! If you like more melted pools of chocolate, chop up the chocolate bar of your choice, dar, milk, semi-sweet, up to you. You could even add nuts, or dried fruits (ooh, chocolate and dried cherries, save me). It’s a cookie. Shouldn’t it be fun?
- Ice Cream makes every dessert better. That’s all.
Makes one amazing giant chocolate chip cookie. Eat it all.
Want more recipes for your cast iron pan?
- Skillet Cornbread
- Thai Chicken Meatballs with Red Curry Peanut Sauce
- Seared Salmon in Lemon Dill Cream Sauce
- Mini Cast Iron Dutch Babies
Cast Iron Skillet Chocolate Chip Cookie
- 1 cup (200g) brown sugar
- 1/2 cup (100g) granulated (white) sugar
- 1 1/2 stick unsalted butter, room temperature
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 1/2 tsp vanilla extract or paste
- 1 1/2 cups (195g) all-purpose flour
- 1 tsp fine grain kosher or sea salt (fine grain salt disperses throughout the dough better than coarse grain)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cup semi-sweet chocolate chunks (you can use chips, but I like the way chunks of chocolate melt, as opposed to chips, which have added stabilizers to keep them… chippy)
- flaky sea salt for garnish
- Preheat oven to 375° and place your oven rack on the lowest level. Lightly butter the inside of a 9 or 10 inch cast iron skillet. You can use a larger or smaller one, if that’s what you have, but you’ll have to adjust your cooking time accordingly. I’ve only made this using my 9 inch pan 😬 Get all your ingredients together so we don’t get halfway through and find out we’re missing something 🙄. In a medium bowl, mix your sugars and your softened butter together with either a wooden spoon or a hand mixer until fully combined. There’s no need to cream the butter and sugar together like you would in actual cookies. Yay!!
- Add in your one egg, egg yolk, and vanilla extract or paste. Whichever you have. I had paste, so I used it. Combine completely. Isn’t this easy?
- Now stir in your flour, salt, and baking soda until combined no streaks are left. We want the flour fully incorporated, but don’t overmix it. When you don’t see any more white bits, you’re done.
- Fold in all but about 1/4 cup of your chocolate chunks. We’ll save a bit to sprinkle over the top before baking. It makes it look really pretty! I chopped mine up a bit so that there would be different sized bits of chocolate all over the pie 😋 I have a culinary quirk. I use a rice paddle for a lot of non-rice kitchen activities, especially folding ingredients. I find its short handle and wide face gives me more control over whatever I’m working with, whether hot or cold foods. I use it when tossing pasta, a salad, or folding in chocolate chips. Like I said, quirky, but really effective. Just “tossing” that out there 😉
- Spread the cookie dough all the way to the edges of your buttered pan. Lightly wetting your hands will help you spread the dough without it sticking all over you, forcing you to repeatedly lick the dough off your hands. Not sanitary. Cookie for one? Do you. Sprinkle the remaining chocolate chunks over the top of your dough and finish with a sprinkling of flaky sea salt. Bake at 375° for 25-30 minutes or until the center is set.
- Resist the urge to cut into the cookie pie for about an hour. I know, that’s asking a lot, but try. I cut mine into wedges. Pie style. If you want, plop some ice cream in the middle and get to it. I do not judge.
and share with your friends!
and be a part of the fun!