Chocolate Chip Cookies 2 ways. Big and small. A super sized cookie intrigued me, I’ve already made big chocolate cookies but this is giant! I’m not sure this skillet version even qualifies as a cookie. I found the recipe on Portland Monthly’s website where they did a review on Ned Ludd’s Cast Iron Chocolate Chip Cookie and I couldn’t resist.
The recipe they provided was pretty much half of a traditional chocolate chip cookie recipe. I looked around quite a bit at different recipes and they’re all basically the same, with some variations on sugar ratios and chocolate preference. One recipe on Food52 had semisweet and bittersweet chips, a lot of them, I thought that was a good way to go because hey, when you want chocolate chip, don’t skimp. Also the Ned Ludd recipe recommended pouring milk over the skillet cookie, but considering this cookie is equivalent to roughly 24 cookies, and with Jeff and I probably not quite up for that type of indulgence in one sitting, I opted out of that suggestion. They scorched the top of the cookie as well under a broiler to mimic Ned Ludd’s blazing 750° oven, but at the 30 minute mark the cookie looked well done and I didn’t want to mess it up. Overall the cast iron does give a nice crispness around the edges. And somehow anything cooked in cast iron looks better and makes you want to dive right in, so that’s a plus.
Part two of my chocolate chip cookie adventure is a somewhat traditional route, with the dough being rolled in parchment, refrigerated and then sliced, but you can just as easily drop the dough in spoonfuls to save time. I got the dough roll idea from House Wild with her cookie dough gift idea. It seems the general recommendation for chilling the dough is 1 hour, which I did, but I really think it needs longer than that, so I’m adjusting the recipe to chill for 3 hours. My dough was just too soft after 1 hour to get a nice clean slice.
Below is the recipe for a full batch of cookies, which is then divided into 2 parts and will give you a 10” skillet cookie and about 24 small cookies, which really aren’t that small at all. I’d say they are just about right. Enjoy!
Chocolate Chip Cookies 2 Ways
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
- 1 cup bittersweet chocolate chips
- 1 cup chopped walnuts
Whisk together flour, baking soda and salt in small bowl and set aside. Beat the butter, sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture a little at a time. Fold in chips and nuts. Divide the dough in 2 equal parts.
Cast Iron Skillet Cookie
Preheat the oven to 375 degrees. Flatten the dough inside a 10-inch skillet. Bake for around 30 minutes, or until the center is just set. To simulate Ned Ludd’s blackened, bitter crust, turn the broiler on and cook a minute or two longer, taking care not to burn the top completely.
Cookie Dough Roll Cookies
Roll the remaining half of the dough in parchment paper. I recommend rolling two 8" rolls, 2" in diameter. Refrigerate for at least 3 hours.
Preheat the oven to 375 degrees. Slice the cookie dough in 1/2" disks and place on a parchment-lined cookie sheet, bake for 9 to 11 minutes or until golden brown (not too much longer as they are better slightly underdone rather than overdone). Cool on baking sheets for a couple minutes; transfer to wire racks to cool completely.