Baking your favorite cookie dough in a cast iron skillet is everything you could hope for in a cookie. It turns into a ‘crispy on the edge’ and ‘gooey in the center’ absolute delight. Of course, it’s pretty much a ‘must’ to eat it hot out of the oven with ice cream melting on top! This method works really well with pretty much any cookie dough you love. But for today, let’s talk about the classic that simply never gets old – chocolate chip! Chocolate chip cookies are their own kind of comfort food. And I think for a lot of us, they conjure memories from childhood. What I remember the most, was begging for ‘just one more nibble’ of cookie dough. But while I loved cookie dough, my mom knew I’d be wanting baked cookies too. So she’d always tell me to wait a bit more. Of course, she was right, cookie dough is great. But do you know what’s even better? Warm cookies straight out of the oven, and dipped into a cold glass of milk! And I have to say, with skillet cookies, I think the same principle is true. This is why you really do need the ice cream with it. It’s that combination of hot and cold, along with the creaminess factor that really just puts the cherry on top so to speak.
Make this recipe step by step
Step 1: First up you stir together the dry ingredients, along with the chocolate chips. Step 2: Then melt the butter in your cast iron skillet over low heat. It’s important not to get the pan and butter hot because it will scramble the egg when you mix it in. Step 3: Next, you mix the dry ingredients into the butter-egg mixture and pat it out evenly. Step 4: Finally, bake the skillet cookie until it begins to puff in the center but is still gooey. The cookie will continue to cook a bit after you remove it from the oven because it’s in a cast iron skillet. Step 5: And now for the final touch – ice cream!
Homemade Ice Cream Recipes
I hope you get a chance to make this skillet cookie soon! If you do, I’d love it if you’d leave me a comment/rating below. And I always love hearing from you here, and over on Instagram where you can tag me at #getinspiredeveryday with your photos. No reviews 2/3 cup coconut sugar 1/2 Teaspoon sea salt 2 Teaspoons baking powder, see notes 1/4 cup tapioca starch 1/2 cup chocolate chips, see notes 1 stick, 8 Tablespoons, 4 ounces salted butter or ghee, melted, see notes 2 eggs 1 Tablespoon vanilla extract In a medium sized mixing bowl, whisk together the almond flour, coconut sugar, sea salt, baking powder, and tapioca until combined, and no lumps remain. Stir in the chocolate chips, and set the mixture aside. Place a 9-10″ cast iron skillet over low heat for a couple minutes to just barely melt the butter or ghee. Do not let the skillet and butter get hot or it will scramble the eggs. Next whisk in the eggs and vanilla into the melted butter. Then add the dry ingredients and mix to combine. Using a spatula, pat the cookie dough evenly across the pan. Bake the skillet cookie for 15-18 minutes, or until puffed, but still gooey in the center. Serve warm with your choice of ice cream. Baking powder can have all sorts of additives, and isn’t always gluten free or paleo. To be safe, you can make your own by mixing together 1 part baking soda to 2 parts cream of tartar, and use the mixture right away. I like to use Enjoy Life chocolate chips because they’re allergy friendly.
