There are few cookies more universally revered than the chocolate chip cookie, I mean what could be better than a freshly baked chocolate chip cookie, right? How about a giant one, baked and served right in a cast iron skillet?
One thing I’ve learned over the years is that a cast iron pan is a must in a well-equipped kitchen. If you don’t own one, you should, they’re inexpensive and will last a lifetime; mine gets a lot of use from frittatas to socca to even dessert.
What I love about a skillet cookie is that it’s quick, it’s easy and it’s meant to be shared. Chocolate chip skillet cookies are part cookie, part brownie, part pie, and all joy.
If you have a well-stocked paleo or grain-free pantry you may already have all the ingredients you need to make one. The batter is stirred up by hand in one bowl, no special equipment needed and pressed into a well-greased cast iron pan before being slid into the oven. The cast-iron pan creates a cookie with crisp edges and a soft, fudgy center. I also like to add big chunks of chocolate and a handful of chopped macadamias to create little pockets chocolatey, nutty of goodness throughout.
The pan goes from oven to table, where you can serve it up still warm with a couple scoops of ice cream and some forks to dig in, or can be cooled and sliced more elegantly like a tart, the choice is yours. I admit it takes some patience to wait for it to cool long enough to slice but it does make it more portable if you’ve offered to bring dessert to a picnic or barbecue.
I hope I’ve convinced you to make one today because you’re only one bowl, one pan and about 30 minutes away from one of your very own!
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