At our last Super Bowl party, I made a couple of cast iron skillet chocolate chip cookies. They were a big hit, and everyone asked for the recipe.  I promised to share it, so here it is, even if a little (ok, maybe a lot 🙂 ) delayed.  Thanks for your patience everyone!!!

For comparison, I made two versions of the skillet cookie.  One version had a traditional amount of chocolate chips, and the other one was filled with so many warm, melted chocolate chips that it was like eating spoonfuls of chocolate.  Our friends were evenly split between which one they liked better!  Really the only difference was how many chocolate chips I added. For a traditional chocolate-to-cookie ratio, follow the recipe.  For lots of extra chocolate, add an extra ounce of chocolate chips, and for spoonfuls of chocolate add two extra ounces of chocolate chips.  My guess is that most people will prefer the traditional route, but you get to decide if more chocolate is always better.  Let me know what you think.

To start, you will need a cast iron skillet that is about 10 inches in diameter.  Mine is a Lodge 10 1/4 inch cast iron skillet.  Cast iron skillets have several great properties, including that they are non-stick, so there is no need to butter them or to use parchment paper.

Now for the cookie!  Just follow these easy steps and you will have an impressive, 10-inch chocolate chip cookie (think chocolate chip cookie pie) ready to bake in minutes.

First, I made a batch of my favorite chocolate chip cookie dough.  (See the recipe below.)  I love using this dough for regular chocolate chip cookies because they get crisp on the outside but stay soft and gooey on the inside just like I like them.  Therefore, I thought this dough would work for my skillet cookies as well.

As the video shows, just place handfuls of the cookie dough around the skillet and press until the dough is evenly distributed.  It will be ready to bake in under a minute.  The hardest part is not eating the raw cookie dough right out of the bowl!  But you really need the whole batch for the skillet.  Too bad, right?

Bake the skillet cookie at 350 degrees F for about 18 minutes.  Be sure to watch it carefully because it may be ready a little sooner or take a little longer depending on your oven.  You will see just a little browning around the edges when it is ready.

Take the skillet cookie out of the oven and let it cool a few minutes to allow the chocolate chips to firm up.  Otherwise, the chocolate will run everywhere when you cut it into slices.

Is your mouth watering yet?  If you love chocolate like I do, I bet it is, so start baking so you can enjoy that first warm, ooey gooey bite!!!

Cast Iron Skillet Chocolate Chip Cookie
 
Save Print
Prep time
Cook time
Total time
 
This recipe turns chocolate chip cookie dough into one giant chocolate chip cookie that can be served warm. You will end up with slices of ooey gooey chocolate chip cookie pie. Yummy!
Author:
Recipe type: Dessert
Serves: 1 skillet cookie
Ingredients
  • 1 cup plus 2 Tbsp. all-purpose flour
  • ¼ tsp baking soda
  • ½ tsp salt (if you are using salted butter, cut back to ¼ tsp. salt)
  • 5 Tbsp. butter (room temperature)
  • ¼ cup brown sugar (packed)
  • ½ cup granulated sugar
  • 1 egg, slightly beaten
  • 1 tsp. vanilla
  • 7 oz. semisweet chocolate chips (8 oz. for lots of extra gooey chocolate, 9 oz. for spoonfuls of chocolate)
  • ⅔ cup pecans
Instructions
  1. Preheat oven to 350 degrees F
  2. Mix flour, baking soda, and salt in a bowl.
  3. In a separate bowl, thoroughly mix the butter, brown sugar, and granulated sugar. If you have a stand mixer or hand mixer, it will make this step easier and faster.
  4. Add the egg and vanilla to the butter and sugar mixture; mix to blend well.
  5. With the mixer on low speed, gradually add the dry ingredients until all of the ingredients are evenly distributed in the cookie dough. The ingredients will combine fairly quickly, so do not over mix them.
  6. Add the chocolate chips and pecans. This can be done in the mixer on the lowest speed (watch out for flying pieces) or by hand.
  7. Place the dough in handfuls around the cast iron skillet.
  8. Then use your hands to press the dough evenly around the skillet.
  9. Bake for 16-20 minutes. I prefer cookies with a soft center, so I slightly under bake the cookie (17-18 minutes in my oven).
  10. After removing the skillet from the oven, let it rest for 2-5 minutes before cutting. Otherwise, the melted chocolate chips may make the cookie even more ooey gooey than you want!
  11. Slice the cookie into pie-shaped pieces and eat while warm!

© 2019 Pinot & Pie.  All rights reserved.