Making a homemade chocolate chip cookie in a skillet is easier, and arguably more delicious than baking them in the oven. You don’t have to scoop out individual cookies, and the cast iron gives the cookie a crisp crust with a soft, chewy center.
- 1 (4 oz. or 100 g) bar semi-sweet chocolate
- ½ cup (125 mL) butter (1 stick), softened
- ½ cup (125 mL) packed brown sugar
- ¼ cup (60 mL) granulated sugar
- ¼ tsp (1 mL) salt
- 1 egg
- 1 tsp (5 mL) vanilla extract
- 1 cup (250 mL) all-purpose flour
- ½ tsp (2 mL) baking soda
- Optional: Ice cream for serving
Preheat the oven to 375°F (190°C). Coarsely chop the chocolate bar and set aside ¼ cup (60 mL) of the chocolate.
Beat the butter, sugars, and salt together in a large bowl with an electric mixer.
Add the egg and vanilla, then beat to combine.
Add the flour and baking soda and beat until a smooth dough is formed. Mix all but the reserved chocolate from step 1 into the dough.
Spread the dough onto the bottom of the 10" (25-cm) Cast Iron Skillet. Top with the reserved chocolate and bake for 25–28 minutes, or until the edges are dark brown and a toothpick inserted in the center comes out clean.
Let the cookie cool in the pan for at least 5 minutes before cutting. Serve with ice cream, if desired.
- 8 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 320, Total Fat 17 g, Saturated Fat 10 g, Cholesterol 55 mg, Sodium 160 mg, Carbohydrate 38 g, Fiber 1 g, Total Sugars 25 g, (includes 18 g added sugars), Protein 4 g