In the hours between lunch and dinner, I’ll sometimes get an itch for something sweet to eat. The only way to get rid of that itch, of course, is to scratch it. When I stumbled upon a recipe for a cast iron chocolate chip cookie from Portland Monthly, I saved it and tucked it away for a particularly itchy day. The original recipe calls for a 10 inch skillet, but it’s scaled down here for a 6.5 inch skillet. The result yields plenty cookie for two people. Maybe a little too much, but who’s complaining? When scaling down baking recipes I usually stop when I get to one egg, but a whole egg would be too much here and this recipe includes just one tablespoon of egg. Crack your egg, whisk it, measure out a tablespoon and save the rest for breakfast the next day. We’ve made this twice and it’s safe to say it will become a regular in our treat rotation when an afternoon pick-me-up is needed. Cory first made it with just chocolate chips, then I mixed things up with some chopped dark chocolate and peanut butter chips. Our little skillet was a gift from my mom and our go-to for frying eggs and toasting nuts, and now? Cookies. Thanks, mama!
Skillet Cookie For Two
Adapted from Portland Monthly
1/3 cup and 1 tbsp flour
1/8 teaspoon baking soda
3 tbsp unsalted butter, at room temperature
2 tablespoons white sugar
1 tablespoon egg, whisked (about 1/3 egg)
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup dark chocolate chips (I used a mix of chopped chocolate and peanut butter chips)
pinch of flaky sea salt, for garnishing
Preheat oven to 375 degrees. In a mixing bowl, whisk flour and baking soda, set aside.
In another bowl, cream together room temperature butter and sugar until well combined. Add egg, salt, vanilla and mix until combined. Add the contents of the flour bowl to the wet ingredients until just incporated. Fold in the chocolate chips (and/or peanut butter chips).
Flatten the dough into a lightly oiled 6.5 inch cast iron skillet. Bake for 13 minutes, or until the center is just set and comes out clean with a toothpick. If you want a crispy brown top, broil the cookie for about a minute. Check on it after 30 seconds, and let it broil for another 30 seconds if it hasn’t browned yet. Remove from oven and sprinkle some flaky salt over the cookie. Let cool for a few minutes, cut, and serve. Additionally, you can transfer it to a plate, then cut and serve.
Makes 1 6.5-inch cookie