Do you ever have one of those days when you just need to take a cookie break? I don’t know anyone who wouldn’t answer yes to that question. So later today I am going to take a break from all of my homework and photo editing stuff to bake myself my kids some chocolate chip cookies. Well, actually one big cookie. In a skillet – a cast iron skillet (which just so happens to be the best kind of skillet anyone could ever have in their kitchen. That’s a fact.).
I have a strong affection for cast iron cookware. I seriously do not know how I cooked without cast iron in my life. I swear, food is more delicious when cooked in cast iron. Not only is cast iron super affordable but it’s amazingly durable and versatile – you can take it from the range to the oven, no problem. Once you hold a cast iron skillet and experience the sheer weight of it you will see that it will last an eternity. These skillets could probably survive an apocalypse – they are heavy duty. My obsession began not too long ago when I realized I needed to replace yet another non-stick skillet after only a year or so of use. By this point I was OVER replacing non-stick pans every couple of years (usually long after they had lost their non-stickiness). I just wanted something that would last for years and I was finally ready to put down some money to get it. First I looked into stainless steel because it seemed like all of the “hard-core” cooks had stainless steel cookery in their kitchen. Plus, it’s so shiny and beautiful. I was excited about starting a stainless steel collection until I saw the price of the good stuff. I believe in buying quality but $250 for a saucepan?! C’mon now. Then I remembered something I read about cast iron cookware in one of Mark Bittman’s cookbooks awhile ago – he primarily cooks in cast iron… and he has a TON of recipes. So I thought I’d buy a skillet and see how I liked it. After I bought my first piece of Lodge cast iron cookware, my 12-inch rooster skillet, I fell madly in love… and at an average price of around $30 or so my love affair with cast iron will only continue to grow as I expand my collection.
Usually, I cook savory dishes in my cast iron (and even bake bread!) but I wanted to try something sweet for a change. I had a craving for some chocolate chip cookies so I whipped up my favorite chocolate chip cookie recipe, spread the dough in my beloved rooster pan, and voila – cast iron skillet chocolate chip cookies were born (well, in my house anyway… this idea is nothing new).
So, if you have a cast iron skillet, whip it out and bake up a huge chocolate cookie to enjoy. If you don’t have a cast iron skillet, you owe it to yourself to spend $25 and add one to your kitchen arsenal. Your life will be forever changed.
Enjoy!
My FAVORITE Chocolate Chip Cookie Recipe EVER!
(adapted from Nestle’ Toll House)
I’m sure you are familiar with this recipe already but for me – NOTHING beats a Nestle’ Toll House chocolate chip cookie. And I have tried a ton of different cookie recipes. I always come back to this recipe because it tastes like home. 🙂 Since I LOVE the contrast of sweet and salty, I tweak the ingredients just a bit for my own personal taste so feel free to do the same.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 12-oz. pkg. Semi-Sweet or Dark Chocolate Morsels
- pinch of sea salt (course grind)
Heat oven to 375 degrees F. Cream together the butter, granulated sugar, brown sugar, and vanilla. Add eggs to the creamed butter sugar mixture one at a time and beat until fully incorporated. In a separate medium bowl sift together flour, salt (regular salt, not sea salt), and baking soda. Slowly incorporate the flour mixture to the creamed butter sugar mixture and blend together until the cookie dough forms. Mix the entire bag of chocolate chips (yes, the entire bag – that’s how we roll over here) into the dough. Muster up some self control and refrain from eating half the cookie dough batter before it hits the oven.
Spread the dough evenly in 12-inch cast iron skillet. Do not worry about oiling the skillet – it should already be pre-seasoned from the factory if new or through regular use. Sprinkle a pinch of course sea salt on top of cookie dough and put skillet in oven. Bake for 30 minutes or until toothpick inserted into the middle of the cookie comes out clean.
Slice up like a pizza and enjoy!
Nicole Marie Shoots 