My Cast Iron Chocolate Chip Cookie is filled with two kinds of chocolate – milk and dark chocolate – and toasted walnuts. Instead of scooping out small, dainty cookies, this mega cookie is baked in a cast iron skillet for an insanely thick, chewy cookie that is waiting for an ice cream topping. The best part, you can skip the typical chilling time needed for cookies and get straight to the eating part.
Cast Iron Cookies
This cast iron cookie is very easy to put together. The dough is made just like any other cookie dough and is a riff on my favorite Chocolate Chunk Cookies recipe. One small difference, you may notice I have replaced some of the butter in a typical cookie dough recipe for oil. While butter has great flavor, to achieve that thick, hearty, chewy cookie texture I was going for, oil is a better choice. And what is the point of a giant cast iron cookie if it is not hearty enough to hold on to some vanilla ice cream?
To start, whip together room temperature butter and both sugars until light and fluffy. Mix in the oil until completely blended. The dough might look a little thin at this point, but just keep going, I promise it will come together!
Add in the eggs and vanilla next. Once they are well blended, slowly add in the dry ingredients. I always like to whisk together my dry ingredients first. That ensures all the baking soda and powder is evenly distributed throughout the mix. You don’t want to end up with a pocket of baking soda concentrated in one bite!
Just before the flour is fully incorporated, add in the chocolates and walnuts. And yes, I said chocolates. Normally I used semi-sweet chocolate chunks for my standard cookies. But we’re not making a standard cookie, we’re making an outrageous cast iron chocolate chip cookie!
I used both milk chocolate and dark chocolate wafers. You can use chips or chunks as well, but to get this melty patch of chocolate you see, wafers are the way to go. I used the Chocolate Baking Wafers from Guittard.
To make sure I had lots of chocolately goodness showing on top, I kept some of the chocolate separate from the dough as I made it. Once I transferred to a cast iron pan and patted it smooth, I stuck some of the wafers on top.
How to Serve
Once your dough is made, this giant cookie is ready to bake immediately. Most chocolate chip cookie recipes require chilling to avoid spreading and flat cookies. Because we are containing the dough in our cast iron skillet, we can skip the chilling!
Bake only until the edges are starting to brown and the center is set for a chewy and gooey cookie. Remove from the oven, slice and serve immediately with ice cream or if you can, want until cooled and enjoy like a traditional cookie.Print
This outrageous cast iron chocolate chip cookie is thick and chewy and loaded with two kinds of chocolate and walnuts.
- 180g all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 57g unsalted butter, room temperature
- 80g (1/4 cup + 2 tablespoons) dark brown sugar, packed
- 25g granulated sugar
- 2 tablespoons canola or vegetable oil
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 50g (1/4 cup + 2 tablespoons)dark chocolate chips
- 50g (1/4 cup + 2 tablespoons) milk chocolate chips
- 25g (1/4 cup) chopped walnuts
- Preheat oven to 350°F. Grease 9″ round cast iron pan.
- Spread walnuts in an even layer on baking sheet. Toast in oven for 8-10 minutes until fragrant. Set aside to cool.
- Whisk together flour, baking powder, baking soda, and salt in large bowl.
- In the bowl of a stand mixer, or with a hand mixer, cream together butter and both sugars until light and fluffy. About 5 minutes. Scrape down sides of bowl as needed.
- Add oil, egg, and vanilla, mixing thoroughly after each addition.
- Slowly add in flour mixture. Mix in chocolates and walnuts. Mix with rubber spatula by hand to ensure no streaks of flour remain.
- Spread dough in an even layer in cast iron pan. Bake for 18-20 minutes until edges are brown and center is set but still soft.
- Serve warm with ice cream or allow to cool completely before serving.
- Store in an airtight container for 5 days.