Sunday, September 4, 2011

Cast Iron Cookie

If you’re a regular follower of this blog, or even just someone who knows me (the two don’t always overlap), you know that I am all about my old cast iron skillets and Dutch ovens, and I am always looking for new things to cook in them.

It’s going to be hard to top this one.

I saw this recipe from Sophistimom last week, and I had to stop myself from driving to the grocery store that instant. It looked amazing. I had to try it.

Let me tell you, it’s not a disappointment.

The cast iron cooks very evenly. The edges of the cookie get nice and crispy while keeping the inside super gooey and soft. And as far as the chocolate goes… let’s face it. Chunk beats chip any day. Now let’s stop with all this ado.

I didn’t change this recipe much – because I didn’t need to. Good job, Sophistimom!


  • 1 medium sized cast iron skillet (I used a 10.5 inch skillet)
    The size of the skillet will affect cookie thickness and cook time. The smaller the skillet, the thicker the cookie, the longer the cook time.
  • 1 stick butter (unsalted. If you’re using margarine, throw it away and buy some butter.)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 tsp vanilla
  • 1 egg
  • 1.5 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1.5 cups chocolate chunks (I used various chocolate bars found in my cabinets – one Hershey’s milk chocolate, one Ghirardelli 60% cacao, and a few squares of semi-sweet bakers chocolate.)
  • Vanilla ice cream. Important.


  1. Preheat oven to 350.
  2. Over medium heat, melt the butter in the skillet. It’s the only pan you’re going to use.

    Never margarine.
  3. Once completely melted, stir in sugar, brown sugar, and vanilla.

  4. Remove the pan from heat, and let it rest for about five minutes – or until you can hold your finger to the bottom for a couple of seconds without crying. Warm, but not hot.

    See the heat?
    Don’t actually leave the heat on, though.
  5. Crack the egg into the mixture, and whisk with a fork.

    whisk, whisk WHISK, WHISK
  6. Mix in the flour, baking soda, and salt. It will thicken very quickly, so make sure it gets mixed in completely.

  7. Add the choco chunks.

    Different sized chunks Most important!
  8. Place in oven and cook for about 20-25 minutes. Cook time will vary depending on various factors – especially with cast iron – but just keep an eye on it every few minutes starting at the 15-minute mark, and take it out when the top and edges start to go golden brown.

    lil peek

    look at it

  9. Serve it up! I went pie-style, but I think handing out spoons would work just as well. Serve with ice cream for ultimate satisfaction.

    I had help. Don't worry.


  1. This is a pretty fabulous use of a cast iron skillet. I wish I had known about it when I was a camp counselor! Thanks for sharing.

  2. Pretty Fabulous Indeed!! :) :) I especially like the close...closer...closest! pictures of the cookie - very much yum!

  3. Thanks for the link, Tim!! I'm glad it worked out for you!!

    Hm, now I think I need to make another one of these . . .