I can’t believe as an avid cook and baker it wasn’t until just a few weeks ago that I finally purchased a cast iron skillet. And now I will never be the same!
Of course there was no better way to break in the skillet than baking a delicious, over-sized cookie! I’m not even a chocolate person but this Cast Iron Skillet Chocolate Cookie is amazing. The hubs and I are obsessed! But if you do want to make it a little less chocolately omit the melted chocolate.
It’s a perfect dessert to make when hosting friends, as you can make the dough and spread it in the skillet before hand and just place in the oven when you’re ready and serve a yummy, warm cookie to your guests!
Cast Iron Skillet Chocolate Cookie
Servings: One 10 inch round cookie
- 1 cup flour
- 1/8 cup cocoa powder
- 1 cup unsalted butter, 2 sticks
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- ½ cup white sugar
- 1 tablespoon vanilla extract
- 1 egg, room temperature
- 1/8 cup light corn syrup
- 15 Oreo cookies, crushed
- 1/2 cup semi sweet chocolate chips or baking chocolate, melted
- Preheat the oven to 350 degrees F.
- Grease cast iron skillet.
- Whisk together flour, cocoa powder, baking soda and salt in a bowl. Set aside.
- In a bowl of a stand mixer or using a handheld mixer with a paddle attachment, cream sugar and butter together.
- Mix in egg and continue mixing until fluffy.
- Mix in corn syrup, melted chocolate and vanilla extract.
- Mix in the bowl of dry ingredients on low speed, until just combined.
- Fold in the crushed Oreos.
- Pour and spread evenly into a 9-10 inch cast iron skillet
- Bake for 20-25 minutes, depending on how gooey you prefer the center.