Huge Chocolate Chip Cookie Baked in a Cast-Iron Skillet Recipe Review
Remember those chocolate chip cookie cakes you used to buy at the mall? It’s like that, only better. Crispy on the edges, soft in the middle, and so quick, we may never make individual scoop-and-drop cookies again.
Here’s how we ended up with our giant cookie: We wanted a hot, straight-from-the-oven cookie for dessert the other night and had all the ingredients on hand. But something about scooping balls of dough made us tired. We wanted to plop that dough in one place and be done with it, not wait for batch after batch (or have to freeze individual portions).
Which is how we came upon this recipe:
• Skillet Baked Chocolate Chip Cookie, from Martha Stewart Living
The fear of a skillet cookie is that you’ll end up with burnt edges and a half-baked center. But we should have never doubted our cast-iron skillet. Really, is there anything it can’t do?
Our skillet cookie developed a beautiful, crackly crust that was almost like this and was perfectly soft and evenly cooked, all the way to the middle. The first slice was a little wonky (maybe because we waited all of three minutes before trying to get it out), but the rest slid out without a hint of stickiness, thanks to our well-seasoned pan.
This cookie seemed to have more flavor than a regular bar cookie baked in a glass dish—and no, it wasn’t the faint hint of bacon or chicken, which we usually cook in the pan. It was just better. And so easy! We could slice wedges and serve them with ice cream for a dinner party.
We highly recommend a sprinkle of sea salt on the batter before it goes into the oven.
Related: Five Desserts to Cook in a Skillet
(Images: Elizabeth Passarella)