Chocolate Chip Cookies baked in a cast iron mini skillet
making the perfect dessert for two!
After baking and decorating dozens of sugar and gingerbread cookies for Christmas this year, in shades of red and green, I was ready for baking something simple and classic. It’s fitting to end the year with my favorite cookie recipe- Chocolate Chip Cookies. I planned to make the recipe a bit more special for the last few days of 2016, so I baked this small batch of cookies in a mini cast iron skillet. It’s a plan that I highly recommend! More dessert than cookie, I used a 6 inch square cast iron skillet, buttered slightly, filled with chocolate chip cookie batter, topped with chunks of dark chocolate and baked in the oven. I included both semi-sweet chocolate chips and dark chocolate chunks for this recipe to avoid too much sweetness, then topped the whole delicious pan with sea salt.
Crispy edges and a gooey, chocolaty center makes this skillet a dessert that is meant for sharing, using forks or spoons. I can picture this sweetness topped with a scoop of ice cream but we enjoyed it just as it came out of the oven, melting chocolate and all.
Enjoy the last few days of 2016 and cheers to a Happy New Year of 2017!
Happy Baking! Judy
I used a square cast iron skillet that I purchased years ago in a rural country store. You can buy 6 1/2 inch round cast iron skillets at various places, including Target, Walmart, Amazon, etc. Here’s a link for the brand I have, though for a round one instead of the square one that I used. The shape won’t matter and should work just fine for this recipe. Lodge Cast Iron Skillets are available online here. If you do happen to have a smaller skillet, just scale back on the dough you use in the skillet and make an extra cookie or two on a cookie sheet.
We enjoyed this skillet chocolate chip cookie right out of the pan. No need to remove from the skillet first, though looking back, a scoop ( or two ) of ice cream would have been a great idea!
Follow us on Instagram or sign up for our weekly emails for more delicious cookie photos & ideas for cookie baking in the new year! If you try this cookie recipe, I’d love to see any photos that you would like to share! Tag us #countrycupboardcookies and share on Instagram and/or comment below.
- ¼ cup butter (1/2 stick or 2 ounces)
- ¼ cup white granulated sugar (1.75 ounces)
- ¼ cup packed brown sugar (1.75 ounces)
- 1 egg yolk
- 1 teaspoon pure vanilla
- 2 Tablespoons rolled oats (old-fashioned oatmeal)
- ¾ cup unbleached all purpose flour (3.5 ounces)
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon sea salt plus some for sprinkling on top of cookie
- ½ cup semi-sweet chocolate chips (3 ounces)
- 1 ounce dark chocolate chunks (I used about ⅓ of a 3 ounce dark chocolate bar with sea salt)
- Lightly butter a 6½ inch cast iron skillet
- Preheat oven to 375 degrees
- Cream butter and sugars
- Add egg yolk and oatmeal and mix until combined
- Combine dry ingredients of flour, baking soda, baking powder and salt and stir into to batter. Mix only until combined. Do not over mix.
- Stir in semi-sweet chocolate chips and ½ of chunks of dark chocolate, saving some for the top
- Pat dough into cast iron skillet, then top with remaining chunks of dark chocolate
- Bake 20 minutes. Remove from oven and sprinkle with additional sea salt as desired
I purchased a 3 ounce dark chocolate bar with sea salt at our local Giant Eagle grocery store. You can use any brand of chocolate, just break it into chunks and use about ⅓ of the bar.
Leave a Reply