Cast iron Chocolate Chip Cookie. Warm, chewy, fresh from the oven. Perfect afternoon recipe that pleases everyone. This is one big cookie that makes a bunch of little cookies. In preparation of the cookie dough warm the butter to room temperature. As with a lot of cookie dough, cream the butter and sugar together well before adding the other ingredients. A stand mixer with a whisk makes this a snap. Use fresh eggs if you plan on licking the spoon. And even though this is a moist cookie, put the leftovers, if any, in a plastic container to store. Make this for your chocolate lovers today.
Note: This recipe contains nuts which can cause reactions in some individuals.
Cast Iron Chocolate Chip Cookie
Equipment
Ingredients
- 6 tbsp butter unsalted
- 1/3 cup brown sugar dark packed
- 1/2 cup Granulated sugar
- 1 ea egg large
- 1 tsp vanilla extract
- 1 cup flour all-purpose
- 1/2 tsp baking soda
- 1/2 tsp salt coarse
- 1 cup Chocolate Chips semisweet
- 1/2 cup Walnuts Crushed. Optional. (See Notes)
Instructions
- Preheat oven to 350 degrees
- I large mixer bowl, combine butter and sugars. mix on low for 5 minutes.
- Stir in eggs and vanilla. Mix for another 5 minutes.
- Stir in flour, baking soda, and salt. Mix for 5 minutes.
- Add chips and mix to combine.
- Add chopped walnuts ( See Note ) if desired, and mix for 5 minutes.
- Transfer dough to lightly oiled 10" Cast Iron Skillet and smooth out dough with wooden spoon.
- Place wax paper on top of dough, and use bottom of 5 Qt. Dutch oven to press the dough.
- Remove wax paper, bake for 20 minutes. Let cool for 20 minutes, slice an serve.