Cast Iron Chocolate Chip Cookie
I’m not kidding when I say this chocolate chip cookie is the most company worthy dessert, hands down. Allow me to introduce you to your new favorite dessert!
This cast iron chocolate chip cookie has become our new go-to when hosting. We’ll cook up two, six-inch skillet cookies, top them with ice cream (homemade if we’re lucky), pass around the spoons and DIG IN!
This cookie oozes community as everyone leans in to grab another bite (ya’ll will have to get over your “double dipping” phobia). With this in the center of the table, conversation is sure to continue into the night…a perfect ingredient to a Full Day.
Don’t have a cast iron skillet? That’s OK! This recipe works just fine for regular cookies too…but truly, it’s the cast iron presentation that gives this cookie the “wow factor” (plus adds a little extra crisp to the bottom and edges).
To make this recipe even more company friendly, mix up the dough earlier in the day (or even a day or two before), store it in a glass jar in the refrigerator and pull it out when you’re ready to bake your cookie. You’ll have a piping hot dessert that took you minutes to prepare. Talk about impressive!
Cast Iron Chocolate Chip Cookie
- 2 1/4 cups organic flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup pasture butter softened
- 1/2 cup organic sugar
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 2 pastured eggs
- 1-2 cups dark chocolate chips We like Lily's sugar-free, stevia sweetened chocolate chips
- Preheat oven to 375° F.
- Place cast iron skillet in oven to preheat.
- In a medium bowl, combine flour, baking soda and salt, sift ingredients together by stirring with a whisk.
- In the bowl of your stand mixer, add butter, organic sugar and coconut sugar, cream together.
- Add eggs, one at a time, beating well after each to incorporate.
- Add vanilla and mix.
- Slowly add flour mixture until incorporated.
- Using a wooden spoon or spatula, stir in chocolate chips.
- Carefully remove cast iron pan from oven. Spread cookie dough into pan evenly, pressing down with a spatula.
- How much cookie dough you add will depend on the size of your pan. We like to make 2 small six inch skillet cookies and save some cookie dough for another night. (But we've also been known to toss the whole batch into our giant 15 inch skillet for a large crowd!)
- Bake for 20 to 25 minutes or until golden brown. (Totally acceptable if the dough isn't completely set in the center! This is our favorite way!)
- Cool in pan on wire rack for about 5 minutes, top with ice cream, pass around the spoons and dig in!
- If family style isn't your thing, just slice it up like a pie!
What’s your go-to dessert when hosting?
We love having guests, but fussing over the menu is not always my idea of fun when I’d rather be visiting! Making the cookie dough ahead of time allows for exactly that. We also love whipping up homemade ice cream in this Cuisinart Ice Cream Maker. It makes perfect soft-serve ice cream in about 20 minutes!
Another quick and easy dessert is this Chocolate Raspberry Cream in a Mug.
Be sure to pin this recipe to save it for later and share your favorite desserts with us in the comments below!
[…] Chocolate Chip Cookie […]Leave a Comment
What a great cookie recipe you have here, Kelsey! It is mouth-watering and worth the effort.
Thanks so much Agness! It’s definitely a keeper!
What a great idea for company!
Can’t beat a cast iron skillet for just about anything! Even cookies!
I have got to get me this type of cast iron skillet. I have a grilling one and love it! My go to would have to be Oreo Truffles.
Yes! It’s my opinion that every kitchen should have a few different cast iron pans! But I’m kinda biased! 😉 I’ve had Oreo Truffles before, you’re right, AMAZING!
I absolutely love baking in cast iron…thanks for sharing
Oh my goodness, this is brilliant! I’m going to try it slightly varied with grain free flour and see how it comes out!
Oooh yes! Please do and come back and let us know if it works! 🙂
No. Way. This is so awesome, and I have just the right skillet for it!
Yay! I love when that works out with a new recipe! We have used both our little, 3 inch skillets and our larger 6 inch skillet. Both work great! May have to adjust cooking time if it’s larger!
I’ve been dying to try one of these for ages. I think you just pushed me over the edge… 😉
Raia, you will NOT be disappointed! Well, maybe only in how often you’ll want to make it!