The Perfect Cast Iron Chocolate Chip Cookie
Seriously, what is better than a delicious, fresh out of the oven, chocolate chip cookie?! Maybe one the size of a dinner plate! It really is a true classic which I am most certainly a fan. Hamburgers and hotdogs, steak and mashed potatoes, peanut butter and jelly, and last but certainly not least, a chocolate chip cookie with a big glass of milk! Life can be oh so joyful in the little things, or in this instance, the big things.
I mean its 2021, there is a global pandemic occurring. It is time to live with intention, and one extraordinary way to do that is by making this cast iron cookie. Scoop a couple mounds of ice cream on to the center of it, set it in the middle of your dinner table, give each friend and family member a spoon and a glass of milk, and completely devour its superb decadence. Talking, laughing, and even crying with one another as you grow deeper in relationships. Small moments that remanence build a legacy of joy. There is no need to give this a second thought.
Its perfect... need I say more?! Also, since it is in one pan, that means it is a single serving... there is no need to question the validity of that statement. You read it on our blog so it must be true!
Now lets have a teaching moment! If you want a crunchier cookie, you can preheat your cast iron skillet. Just remember that when you put your dough into the pan, it will be extremely hot. And remember that having room temperature eggs and butter makes all the difference when it comes to combining your ingredients. It helps everything come together without having to over mix, as that will lead to a flat cookie.
If you want to change the texture of the cookie, try 1 cup of brown sugar and 1/2 cup of white sugar for more chew, and vice versa for more crunch. Lastly, some will say that there is no need for you to chill the dough. In theory, I agree with this. You can just pop the dough into the pan and bake. However, through my many years of making chocolate chip cookies and in my own opinion, which means nothing, I would say that chilled dough cooks with better consistency.
As always, the whole point of this recipe is for you to get your hands dirty, get your kids involved, and have a wonderful enriching time bringing your family back to the table!
Family Table Talk
Here is some fun information about this recipe that can be used to spur on loving and open conversations between family and friends!
What is it?
Chocolate - It is developed through fermented cacao seeds that have been roasted, ground, melted, and processed with milk and sugar!
Vanilla - Vanilla bean is the fruit from an orchid. It is most popular from Madagascar, Mexico, and Tahiti.
Walnut - Is not actually a nut, but the meat or seed of a stone fruit known as a drupe!
Best of the Best!
1. What fruit is best covered in chocolate?
2. If you could make a hollow chocolate chip cookie, what would you inject in to the center?
3. Is it better to dip your cookie into milk, or fully submerge?
4. If it was safe and healthy, would you actually bake the cookies or just eat the dough?
5. What cookie best describes your personality? Explain why!
The Perfect Cast Iron Chocolate Chip Cookie
Servings: 8 Time: 75 mins Difficulty: easy
Please note: This page contains affiliate links.
If you want to step up your cookie baking skills then check out the book Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman. This can also be found in our Resources tab.
2 1/2 cups of all-purpose flour, spooned and leveled*
2 tsp of baking powder
1 tsp sea salt, fine
1 cup of unsalted butter, room temperature
2 large eggs, room temperature
3/4 cup of light brown sugar, packed
3/4 cup white sugar
1 tbsp of vanilla extract
1/2 cup of walnuts, ground in a food processor**
3/4 cup 60% bittersweet chocolate chips, divided***
10 inch cast iron skillet
non-stick cooking spray
In a small bowl whisk together flour, baking powder, and salt. Set aside.
Using the paddle attachment for a kitchen aid mixer, or in a bowl with a hand mixer, combine room temperature butter and eggs, brown and white sugar, and vanilla extract. Mix on high for roughly 30 seconds. Do not over mix, there will be small chunks of butter and the sugar mixture will be loosely held together.
In a small food processor, grind down the walnuts and set aside. It should look like gravel and sand.
Fold in half of the whisked flour into sugar mixture and combine. Fold in the remaining flour. Add in the walnuts and half of the chocolate chips. Fold everything with a spatula until it just comes together. Resist the urge to over mix.
Let the cookie dough rest in the fridge for a minimum of 1 hour or up to over night.
Preheat oven to 350F degrees. Grease your 10 inch cast iron skillet with a non-stick cooking spray.
Place your cooled dough into your skillet and press down with your fingers to evenly cover the pan. Once the dough is lightly pressed into place, sprinkle over the remaining chocolate chips and press them in slightly.
Bake for 30-35 minutes. The cookie is done when the edges have nicely browned and a toothpick comes out clean.
*Use a spoon to fluff your flour and then fill your measuring cup, level off with a knife. This will prevent your recipe from having too much flour. If you scoop with the measuring cup it will be 'packed' and will contain too much.
**Grinding the walnuts allows for a joyful nutty flavor without the crunch. By all means, keep them whole, chopped, or leave them out completely. And yes, you can use a different nut such as a pecan, macadamia, or even a cashew if you so desire! Make it your own.
***There are a variety of chocolate chips (morsels) available today. This recipe can be done with milk chocolate, dark chocolate, white chocolate, semi-sweet, minis, butterscotch, peanut butter, and even a bitter sweet chocolate bar (which will require about 1 1/2 bars/130 g). Again, just make it your own and enjoy it to the fullest with those you love.
