By far this is one of my favorite desserts! You may be wondering why I’m calling this a guilty-pleasure iron skillet chocolate chip cookie, so let me explain. I’ve been doing really well with eating healthy and I’ve been getting back down to my pre-pregnancy size plus a couple of extra pounds. I cut out on senseless snacking, but if I do feel like I want to munch on something I grab a piece of fruit. I’ve been a lot more active by playing longer with my babies and going for more jogs with my double baby stroller, while my baby rides his bike. See, I’ve been doing what I’m supposed to be doing.
Well, I’ve been looking for different ways to use my cast iron skillets and with Valentine’s Day around the corner I wanted to try something a little different. I wanted to make something that I could share with my hubby. I’ve never made a dessert in my skillets, so I thought, “What the heck?” It would be something simple and quick. It turned out to be both, but it was way better than I expected. During the process of taking the photos for this cast iron chocolate chip cookie recipe I decided to taste it. OMG! It was so good! It was so good that I didn’t even want to take the time to cut it into slices. I dug right in with a spoon and didn’t even care that I was eating it straight out of the skillet. Yes, I felt guilty afterwards but I think my iron skillet cookie was well-worth the few minutes of pleasure. Enjoy!
Cast Iron Chocolate Chip Cookie Recipe
8 Tbsp. Butter (This butter is salted, so if you use non-salted make sure to add ¼ Tsp. salt)
½ C. Granulated Sugar
¼ C. Light Brown Sugar, Packed
2 Tsp. Vanilla Extract
1 Egg, Beaten
1 ½ C. All-Purpose Flour
½ Tsp. Baking Soda
1 C. Milk Chocolate Morsels
Optional: Vanilla Ice Cream, Chocolate Syrup
*This recipe is for two cookies, so make sure you’re putting half of the mixtures in both skillets.*
Preheat oven to 350°. Over low to medium heat, melt butter in 2- 6 1/2” cast iron skillets. Remove from heat and whisk in sugars and vanilla. Allow to slightly cool for 5 minutes. Once cool, whisk egg into the mixture. Stir in flour and baking soda (and salt if you’re adding it to the recipe) until completely mixed. Carefully fold in chocolate morsels. Bake for 15-20 minutes or until top is lightly golden brown. Remove from oven and allow to cool. Top with a scoop of vanilla ice cream and drizzle with chocolate syrup.
If you love chocolate chip cookies, then you may like these double chocolate macadamia cookies.