This Cast Iron Skillet Chocolate Chip Cookie is hot gooey cookie goodness. Seriously guys, if you love soft chocolate chip cookies, this is for you! The cookie stays super soft and doesn’t harden even after a few days. Let’s be honest, the only way this cookie is going to last more than 2 days is if you have some serious will power. We have none. If you have the will power be sure to cover the cookie with tin foil or cut into slices and store in an airtight container.
My youngest son loves cookies. “Cookie” was actually one of his first words. His fourth birthday is coming up. I researched a pile of skillet cookie recipes to create my own special gooey cookie for him. I knocked it out of the park with the first try. Brandon, my husband, asked how hard this was to make? As soon as I said it was easy, he cut me off and told me I must make this once a week. Just writing this post I am wishing I had a slice of this cookie.
Since this is one of my most popular recipes there has been a couple baking failures from some readers. They were nice enough to share their incidents so we could get to the source of the problem.
- I use large eggs. One reader used an extra large egg and may have whipped it to long.
- I use a 12 inch cast iron skillet. I have had two other readers try this in a 10 inch skillet. Solution: Increase cooking time by 7-9 minutes and cover with foil for those last 7-9 minutes.
I don’t think we will be making our favorite drop chocolate chip cookies for a long time now that this is in our life. When it is warm and gooey it is really good served a la mode.
Cast Iron Skillet Chocolate Chip Cookie
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 sticks of butter, softened
- 2 large eggs
- 1/2 cup sugar
- 3/4 dark brown sugar
- 3 tsp bourbon vanilla extract
- 11.5 oz milk chocolate chips
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