Sunday, June 21, 2020

Cast iron chocolate chip cookie

I've seen these big "baked in a cast iron skillet" cookies a couple of places recently. They looked super easy and yummy. Today the oldest and I made one for a Father's Day treat. I used the recipe from the website Modern Honey. Here are the ingredients:

You're supposed to melt the butter in a cast iron skillet, add the sugars and dissolve them in the hot butter then stick the whole thing in the freezer for 15 minutes to cool. Then you mix in the rest of the ingredients.  Frankly this seems bizarre to me unless you're really willing to risk warping an heirloom quality skillet to save washing a bowl. And isn't it difficult to mix in the rest of the ingredients with the now hardened butter in a shallow sided vessel? Anyway. So we did it the regular was with the mixer, using the wisk attachment to blend the sugars with the melted butter and the paddle attachment.  We hand cut the dark chocolate chunks and folded them in with a spatula.

Here it is in the skillet. The recipe made a thick batter as opposed to a dough.

And here it is at 325 for 27 minutes.  I overbaked it. It was supposed to be gooey in the center but is definitely more of a dipping cooking. But very good. 

Especially good with vanilla ice cream.  It was wonderful after the great steaks my husband did on the grill. He's a good cook and a wonderful husband and father to our little guys.

The oldest and I will absolutely make this cookie  again. Regularly.  I cannot bake a chocolate chip cookie to save my life but this took all of the stress out of it. I want to remember that next time we should use the smaller iron skillet (10 inch as opposed to 14) hopefully giving us a chewier cookie. Plus it will solve the "how to store" problem as the iron durch oven lid fits over the smaller skillet. So hooray to trying new things!

Speaking of new things, this cat was staring in our front door tonight. It is not our cat. Please, God, let this be a curious visitor and not homeless.

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