Cast Iron Chocolate Chip Cookie
This outrageous cast iron chocolate chip cookie is thick and chewy and loaded with two kinds of chocolate and walnuts.
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Yield: 10 slices
Equipment
- 9" cast iron skillet
Ingredients
- 25 g chopped walnuts
- 180 g all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 57 g unsalted butter room temperature
- 80 g dark brown sugar, packed
- 25 g granulated sugar
- 2 tablespoons canola or vegetable oil
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 50 g dark chocolate chips
- 50 g milk chocolate chips
Instructions
- 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.25 g chopped walnuts
- Whisk together flour, baking powder, baking soda, and salt in large bowl.180 g all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt
- 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.57 g unsalted butter, 80 g dark brown sugar, packed, 25 g granulated sugar
- Add oil, egg, and vanilla, mixing thoroughly after each addition.2 tablespoons canola or vegetable oil, 1 large egg, 1 teaspoon vanilla extract
- Slowly add in flour mixture. Mix in chocolates and walnuts. Mix with rubber spatula by hand to ensure no streaks of flour remain.50 g dark chocolate chips, 50 g milk chocolate chips
- 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.
Notes
- Store in an airtight container for 5 days.
Disclaimer: We test all recipes using the metric weights shown, we cannot guarantee outcomes when switching to US measurements.