Wednesday, November 9, 2011

Cast Iron Skillet Chocolate Chip Cookie Cake

Cast iron skillets aren't just for making cornbread and frying okra. I LOVE my cast iron collection and use my pieces for pretty much anything and everything. Not only do I cook meals in cast iron, but desserts as well; cast iron is perfect for baking since the iron heats so evenly. 

Two of my favorite skillet desserts are brownies and this chocolate chip cookie cake. This cookie cake can be sliced and served in wedges much like a pie, and is amazing when topped with vanilla ice cream or caramel sauce. This recipe is quick and easy, and, as usual, Martha doesn't disappoint. Just make sure you've got an ice cold glass of milk!

Cast Iron Skillet Chocolate Chip Cookie Cake

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg, room temperature
2 tsp vanilla
1 1/2 cups semisweet chocolate chips (1 12oz package)

Preheat your oven to 350 degrees. In a medium mixing bowl, whisk together the flour, baking soda and salt.
In a large mixing bowl, cream the butter and sugars together until light and fluffy. Add the egg and vanilla; mix until fully incorporated. 

Add the flour mixture to the butter mixture and beat until just combined. Stir in chocolate chips and transfer the dough to a 10" cast iron skillet. Press to flatten the dough and cover the bottom of the skillet.

Bake for 40-45 minutes or until the edges are brown and the top is golden. Cool on a wire rack for 15-20 minutes before slicing and serving.


  1. ...must...resist... I CAN'T. I'm making this tonight, thanks for sharing!