Well here it is, the act before the grand finale’. Can I say that since this is dessert? Pssht, dessert should be first anyways. This is the warm up, post number 99! I have stressed way too much over these two posts, 99, and 100. It has been such an amazing adventure over these past 2 years and I want these to be wonderful and fun! Number 99, a one dish dessert, dedicated to my husband, because these are his favorite things…ever. We basically have a stock in the ‘big cookie’ portion of the menu at Granite City and Old Chicago, we can’t get away without Brad ordering one (to stay or to go).
Last Christmas, I bought him a 6″ (mini) cast-iron pan for the sole purpose of making these cookies. I bought it for him…for me to use, is that like when a husband buys his wife a vacuum? At least this is something you can consume. Well in case you aren’t aware of what month it is…it’s October, the end of October, and we’re just now testing these out. Eghhh. Life distraction. Better late than never…because these are AWESOME! Even more so… he can make one of these on his own if I’m away.
If you aren’t overly familiar with using a cast-iron skillet…get familiar. It’s really more of a cooking tool than a pan. A great example is fried chicken. I’ve done countless, and I mean, countless test batches of shallow, pan fried chicken. I bought my larger 12″ cast-iron, dirt cheap (they can be upwards of $40, and I snagged one on sale for $13) and went home to immediately to start testing. This pan provides just that ‘extra something’ that makes chicken better (and everything else you cook in it). Fried Chicken is one of those dishes you always order out, because restaurants mysteriously make it better somehow. Well here you go, home-fix, boom! The breading becomes the precise amount of crisp without burning or over-greasing the chicken. I don’t get why, I really don’t, but the chicken seems so much more moist and flavorful as well.
Moral of the skillet story, using a cast-iron is a great way to change up your cookie. Well just as chicken is just that ‘extra’ bit of better in a skillet, a cookie, it’s just a little bit better in a skillet. Plus, giant cookies are awesome, and you don’t have to single portion them out and rotate 4-6 cycles thru the oven like you would baking a normal batch of cookies.
Here it is, Cast-Iron Skillet Cookie , enjoy!
I used a 6″ pan, this will give you a very thick cookie, if you want a thin, crispy cookie, split the batter and make two separate cookies or just use a larger skillet to spread the dough into a thinner layer.
1 cup all-purpose flour
1/2 tsp baking soda
1/8 tsp salt
6 tbsp unsalted butter, softened
4 tbsp sugar
6 tbsp packed light-brown sugar
1/8 tsp nutmeg
1 large egg
1 tsp pure vanilla extract
1 tbsp milk
1 cup chocolate chips
1. Preheat oven to 350
2. Mix your salt, flour, and baking soda very well with a fork
3. In a separate bowl, cream your sugars and butter together. Since I was doing just one 6″ pan I didn’t want to get out my mixer, I just whipped it with a fork until light and fluffy.
4. Add your egg and vanilla to the mixture until blended. Add the milk, mix gently for 10 seconds then add to the flour mixture.
5. Once you have everything combined thoroughly, stir in your chocolate chips then form in to the skillet.
6. Bake for about 35 minutes. If you notice the top getting too brown, just cover it with tin foil and finish baking.