Cast Iron Chocolate Chip CookiesCourse: DessertCuisine: AmericanDifficulty: Easy
Salty, sweet and savory
1c salted butter, softened
1c granulated sugar
3 c all-purpose flour
1c light brown sugar, packed
1 tsp baking soda
1/2 tsp baking powder
1 tsp sea salt
2 large eggs
2 tsp vanilla extract
Just in case: 1 tsp avocado oil (any high heat oil)- for the cast iron skillet.
- Preheat oven to 375 degrees fahrenheit. If needed add high heat oil to cast iron mini skillets and set aside. As cast iron skillets maintain heat and tend to get very hot, high heat oils are oils that can maintain at over 400 degrees fahrenheit. Examples are avocado oil, flaxseed oil, sunflower oil, peanut oil and safflower.
- In a separate bowl mix flour, baking soda, salt and baking powder. set aside
- Cream together butter and sugars until combined
- Beat in eggs and vanilla until fluffy
- Slowly mix in dry ingredients until combined, do not over mix
- Add in chocolate chips and mix well
- Take 1/2 cup of the cookie dough and press into the cast iron until the bottom is covered (repeat)
- Place in oven for 8-10 minutes
- Remove and let cool. The pan will be hot
- As there are only three of us this made more than enough for us. We currently own four of the mini cast iron skillets and we filled three up with excess dough. I took the excess dough and made regular cookies. There was a good dozen left over using a large scoop. You will get more cookies if you use the traditional small scoop
- You can also use a premade dough from brands like Pillsbury or toll house. However, I do not think that the cookies come out as tasty. You also have to make sure that the layer of the cookie is not too thick. I would recommend no more than a 1/2″ for the best outcome.