Cast Iron Skillet Chocolate Chip Cookie
Try this Cast Iron Skillet Chocolate Chip Cookie recipe, or contribute your own.
Try this Cast Iron Skillet Chocolate Chip Cookie recipe, or contribute your own.
- 1 tsp salt
- 1 tsp vanilla
- 1 tsp baking soda
- frosting ingredients:
- 1 cup unsalted butter room temp
- 2 1/4 c flour
- 3/4 c sugar
- cookie ingredients:
- 3/4 c packed light brown sugar
- 2 eggs, room temp
- 1 c semi sweet chocolate morsels
- 1 c white chocolate morsels
- 1 c reese's pieces orange & black
- 1 c soft unsalted butter
- 4 + c powder sugar
- 4 tbsp heavy whipping cream
- orange gel food coloring
- Carbohydrate 552.738376734484 g
- Cholesterol 1064.67000037819 mg
- Fat 451.387913479733 g
- Fiber 0.465666673342387 g
- Protein 17.7333200011963 g
- Saturated Fat 283.707009426152 g
- Serving Size 1 1 recipe (1240g)
- Sodium 43427.6594536741 mg
- Sugar 552.272710061141 g
- Trans Fat 32.1158013437549 g
- Calories 6199 calories
Step-by-step
- Preheat oven at 350 degrees. Treat cast iron skillet with baking spray.
- Add flour, baking soda, and salt in a bowl. Set aside.
- Put unsalted butter in a mixing bowl. Add both sugars and vanilla beating until creamy.
- Add in one egg at a time, beating after each addition.
- Slowly add the flour mixture â…“ at a time until thoroughly combined.
- Add the semi- sweet and white chocolate morsels to the batter.
- Spread the batter into the skillet until it is even.
- Sprinkle the orange and black Reese's pieces on top of the raw cookie.
- Bake at 350 degrees for 30-40 minutes or until an inserted toothpick comes out clean.
- Remove from oven to allow to cool completely.
- Cream the butter and powder sugar until it looks light and creamy.
- If it doesn't cream add several drops of the heavy whipping cream until it creams.
- Add several drops of orange gel food coloring. Mix well to blend the color throughout the frosting.
- Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then....
- Add more powder sugar ½ C at a time.... mix well.
- If ready scoop the frosting into a pastry bag with a star tip.
- Twist the open end of the pastry bag to push the frosting to the tipadding last touch to the cookie:
- Holding the frosting bag with tip straight up add the orange frosting by following the outline of the skillet to the edge of the cookie.
The Cast Iron Advantage
Baking a large confection directly in seasoned cast iron relies on thermal mass to create a deeply caramelized outer crust while keeping the interior soft. Preheating the oven to 350 degrees Fahrenheit establishes a stable environment for the heavy pan to conduct heat evenly across the base of the dough. While historical skillet cookies evolved from traditional drop-cookie doughs adapted for single-vessel camp cooking, modern iterations utilize the skillet to maximize edge-to-center textural contrasts. Ensuring the butter is at room temperature before creaming creates microscopic air pockets that expand during baking, yielding a superior crumb structure.
Adapting for Ingredients
Modifying rich baked goods for dietary preferences requires understanding how fats and binders behave in large doughs. Substituting standard dairy butter with plant-based alternatives requires choosing sticks with at least eighty percent fat content to prevent excess spreading during the thirty to forty minute bake time. When working with alternative flours, substitute up to twenty percent of the all-purpose flour with almond flour for added moisture, or use a one-to-one gluten-free baking blend that includes xanthan gum to maintain structural integrity. Room temperature eggs emulsify readily with the sugar and fat mixture, preventing the batter from breaking and ensuring even distribution of the semi-sweet and white chocolate morsels.
Frosting and Finishing
Achieving stiff peaks in buttercream demands patience and incremental adjustments to moisture levels. Beat the unsalted butter and powdered sugar thoroughly, adding heavy whipping cream only a few drops at a time until the mixture holds its shape when the spoon is inverted. Gel food coloring disperses evenly without introducing excess liquid that could thin out the frosting structure. Cool the baked cookie completely on a wire rack before piping the orange-tinted frosting along the interior edge of the skillet to prevent melting.
