You’re in for a treat this weekend!
Stop in to any Kitchen & Company store from 11am to 3pm this Saturday and Sunday to try our cast iron skillet chocolate chip cookie!
We’re grabbing the Lodge Cast Iron 12″ skillet this weekend to create a nice and chewy chocolate chip cookie, great for any party!
Our recipe features Guittard chocolate chips and Nielsen-Massey vanilla extract for superior flavor. We are proud to use these premium ingredients because we believe it’s important to know where our food comes from and to support the small family farms that harvest Guittard cacao beans and Nielsen-Massey vanilla beans.
During our demonstration, we’ll also be talking about seasoning your cast iron cookware , a term you may have heard before, but might not have heard defined. Seasoning is the smooth, protective and flavorful coating on your cast iron which needs to be properly cleaned. We’ll show you how to do so with just a sponge and warm water!
Never baked in cast iron before?
Not sure you can clean without soap?
Curious if you should re-season your pan?
Bring us your questions and we’ll happily answer them!
We want you to feel confident about all things cast iron.
Updated April 18
Looking to make your very own chocolate chip skillet cookie at home? Here’s the recipe we used in our demo.
Chocolate Chip Skillet Cookie (Adapted from America’s Test Kitchen)
12 tablespoons unsalted butter
3/4 cup packed dark brown sugar
1/2 cup sugar
1 teaspoon salt
1 large egg plus 1 large yolk
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup semi-sweet chocolate chips
- Adjust oven rack to upper-middle position and heat oven to 375 degrees. Melt 9 tablespoons butter in 12-inch cast-iron skillet over medium heat. Continue to cook, stirring constantly, until butter is dark golden brown, has nutty aroma and bubbling subsides, about 5 minutes; transfer to large bowl. Stir remaining 3 tablespoons butter into hot butter until completely melted.
- Whisk brown sugar, sugar, vanilla and salt into melted butter until smooth. Whisk in egg and yolk until smooth, about 30 seconds. Let mixture sit for three minutes, then whisk for 30 seconds. Repeat process of resting and whisking two more times until mixture is thick, smooth and shiny.
- Whisk flour and baking soda together in separate bowl, then stir flour mixture into butter mixture until just combined, about one minute. Stir in chocolate chips, making sure no flour pockets remain.
- Wipe skillet clean with paper towels. Transfer dough to now-empty skillet and press into even layer with spatula. Transfer skillet to oven and bake until cookie is golden brown and edges are set, about 20 minutes, rotating skillet halfway through baking. Using potholders, transfer skillet to wire rack and let cookie cool for 30 minutes. Slice cookie into wedges and serve.