Cast Iron Cookie

More About This Recipe

• Imagine a cookie. A chocolate chip cookie. Except also with peanut butter.
  
  Now make it bigger.
  
  And thicker.
  
  And easier to make.
  
  That’s the cast iron cookie!
  
  It might seem strange to cook a cookie in the same pan that you fry chicken or bacon in, but trust me. It makes for a perfect cookie environment because it distributes heat evenly, and will leave you with a cookie with a slightly crackly crust and a very soft interior.
  
  It might just be the perfect cookie!
  
  As with most cookies, you’ll need some basics to make these guys.
  
  You can use any chocolate chips you want. I went with three different kinds: a milk chocolate, a dark chocolate, and a peanut butter chip.
  
  Feel free to use whatever you have on hand, but if you’re looking to experiment, this was a great mix.
  
  Like any cookie dough, you need to start by creaming together the butter and sugars. You can use either a hand mixer or stand mixer for this, but make sure you mix them until the butter and sugar is nice and fluffy.
  
  It should be a fluffy, soft consistency.
  
  Next, mix in the egg and the vanilla on the low setting. If you mix it on high you’ll fling egg all over your kitchen!
  
  Then add all your dry ingredients. To make sure they get evenly incorporated, mix them (flour, salt, baking powder, baking soda) in a separate bowl before adding them to the dough.
  
  Mix it just enough so that no flour is showing. Don’t over-mix it.
  
  Then, finally, add in all those beautiful chips!
  
  Once your chips are evenly mixed in, scoop out all your dough and spread it out in your cast iron skillet.
  
  Assuming your skillet is well-seasoned, you don’t need to oil it or anything. All the butter in the cookie dough will be more than enough to make sure that no sticking happens.
  
  Just do your best to flatten it out.
  
  Bake this bad boy at 350 degrees for about 35 minutes. I know that seems like a long time for cookies, but this is a thick cookie and since it’s all together in one, it needs to cook for longer than normal.
  
  I would start checking it at 30 minutes though, just to be sure. An over-cooked chocolate chip cookie is a serious travesty.
  
  It’s done when it’s a nice golden brown and the edges are crispy.
  
  Let this cool for about 10 minutes and then you can slice it up (I used a pizza cutter) and serve!
  
  These will go fast!
  
  Nick doesn’t have much of a sweet tooth, but he ate more than one of these guys. Check out his blog, Macheesmo, and his Tablespoon Profile.