So after hunting high and low for the longest time for a cast iron skillet, I bought one three years ago. Its been sitting in a corner of my cupboard ever since….yep, story of my life! This morning, though, I finally put it to good use and made a scrumptious Chocolate Chip Skillet Cookie!
It’s a wonderfully easy recipe. Perfect for a quick dessert…who doesn’t love a giant warm chocolate chip cookie, soft, gooey in the center with a slightly crisp crust. With every bite you get a puddle of melted dark chocolate. Sprinkle some sea salt on top, serve with a scoop of vanilla ice-cream drizzled with melted chocolate…is this sounding like a winner yet?
Trust me on this, it takes 5 -7 minutes to make the dough. No electric beater please, a fork or a whisk will do. Another 15 minutes in the oven, I won’t even ask you to wait for it to cool down. Just dig into this decadent treat immediately and you will be in cookie heaven!
- I chose to make this recipe gluten-free, using buckwheat flour. Please feel free to substitute with all-purpose or whole-wheat flour if you wish.
- I used a 6″ cast iron skillet. If you don’t have that, you can use a cake pan instead.
- I like to bake with coconut oil these days, so that’s what I put in the batter here. You can easily sub it for butter or any vegetable oil.
I’d love to know how this turned out for you. Leave a comment below and share a picture on INSTAGRAM using the hashtag #tashasartisanfoods !