As you well know, chocolate chip cookies are my favorite dessert. And what’s better than a sizzling hot chocolate chip cookie with a big blob of ice cream on top? Nothing. I mean, a sizzling hot brownie is a close second, but nothing beats a hot cookie. I can also vouch for the fact that this Cast Iron Cookie is just as good at room temperature the next day. And this recipe is super easy. Similar (but not exactly the same) to my Perfectly Chewy Chocolate Chip Cookies which uses just a bowl and a spoon or spatula, this too, only uses one bowl and a spoon or spatula – no mixer required! And the best part of this one (no offense to my chocolate chip cookies) is that it doesn't have to chill! Straight from the bowl to the skillet to the oven.
I use an 8" skillet so you may have to double the recipe and increase the baking time if you're using a bigger skillet. An 8" skillet will get you about 6 servings, when cut into triangles like a pie. It's also about one and a half to two inches deep. Even with a bigger skillet, I would not make the cookie any deeper than an inch or two.
How to Make a Cast Iron Cookie
In a bowl, stir together the melted butter with the brown and white sugars. Add in the full egg, egg yolk, and vanilla. A tip on separating eggs: because this recipe calls for both a whole egg in addition to the egg yolk, you don’t have to get the egg separated perfectly. You don't want two whole eggs, but as long as you get most of the egg white out of the egg yolk, that's good enough (something you don't hear much in baking)! This would be the same as if the whole egg happened to have a little bit more white in it than the egg you happened to use. So don't stress too much about getting that yolk completely separated. Just get the big globs of egg white out before you put the yolk in the bowl.
Add in flour, salt, and corn starch, and mix until combined, then stir in those chocolate chips and you're ready to bake! Press the dough into your cast iron skillet. You do not need to grease the skillet. For an 8" skillet, this dough should fill it perfectly. Pop it into the oven, bake for 30 minutes, and you will soon have a warm, delicious cookie ready for ice cream and your fork! Just remember, the handle will be hot!! This is such an easy mistake to make with cast iron skillets! I highly recommend getting heatproof handle covers.
Cast Iron Care and Maintenance
If you’re planning to make this and are curious about how to care for the skillet, here is how we treat ours:
We have separate skillets for sweets and savory. An 8" skillet is plenty big enough for desserts, and then we keep a much larger one for savory, most often using it for steaks and burgers.
After each use, we wash the skillet with soap and water, and dry very well. Then place the skillet on the stove over medium-high heat for a few minutes to let the heat really dry it out. Moisture could cause rust. Once fully dry, carefully (remember, the handle is hot!!) put some vegetable oil on a paper towel and rub the oil all over the skillet, including the bottom, the handle, the whole thing. Then, using a clean, dry paper towel, wipe off the excess oil. This is called seasoning your skillet. The more you use and season your skillet, the more non-stick it should become.
I hope this helps you to not be intimidated by the cast iron skillet (or maybe I’m the only one who had this fear…), but now you see how easy it is and you can have a sizzling hot cookie every week. Or every day. Whatever, I’m not here to judge. I’m just here for the cookies.
- 1 ½ sticks butter melted
- 1 ½ cups brown sugar
- ½ cup sugar
- 1 tablespoon vanilla
- 1 egg
- 1 egg yolk
- 1 ½ cups flour
- 1 teaspoon cornstarch
- 1 teaspoon kosher salt heaping, Diamond Crystal
- 2 ½ cups chocolate chips
- Preheat the oven to 350 F.
- Combine butter and sugars.
- Add vanilla, egg, and yolk and mix well.
- Stir in flour, cornstarch, and salt until well combined.
- Stir in chocolate chips.
- Press the dough into an 8" cast iron skillet with a spatula.
- Bake at 350 F for approximately 30 minutes till the center is set.