A Gigantic Cast Iron Chocolate Chip Cookie

Kids love making a cookie the size of their heads.

I am the proud owner of an ancient, cast iron frying pan I found in a thrift store years ago. It is heavy as hell and you preferably need one (or an ovenproof skillet) if you want to make this cookie — this massive and delicious cookie — that comes out of the oven warm and is perfect for a big scoop of vanilla ice cream.

You bring it to the dinner table still in the pan, put it on a wooden board — you need your muscles here — and wait for people to break out in applause. Children love making it and they love eating it even more.

It’s a show stopper.

And when you give each person a pie-shaped wedge with a goodly scoop of vanilla ice cream — watch their eyes bug out with glee.

This chocolate chip cookie is a wonder and it is also bigger than your head.

Most people think a cast iron pan is something only their grandma used and that its only good for eggs and bacon over a campfire.

Because I bet you do that almost every day.

Forget it.

I use my cast iron pan for a glorious puffy French pancake, roasted vegetables, a steak you’d fall off your chair for, chicken, pork, homemade rolls, and dessert too.

Seriously — you’re missing out.

Why is a cast iron pan a perfect cooking tool? It’s all because it maintains its heat. Which makes it very easy to cook with as long as you have biceps.

Now as for this unbelievable cast iron chocolate chip cookie I am about to share with you?

I adapted my mom’s 50-year-old chocolate chip cookie because there’s something to be said for the classics with a twist.

And then I added some additional dark chocolate midway during the baking process and finished it with — are you ready — a light sprinkle of Maldon salt.

Yep. I like adding a little fancy.

Cast Iron Chocolate Chip Cookie

Serves 8–10

3/4 cup butter, softened

3/4 cup packed brown sugar

1/2 cup granulated sugar

2 eggs

1 1/2 tsp vanilla

1 3/4 cups all-purpose flour

3/4 tsp baking soda

1 cup semi-sweet chocolate chips (or go crazy & add salted caramel chips too)

1/2 cup chopped dark chocolate (this is for the topping)

Put the rack in the lower third of the oven. Preheat to 375 degrees Fahrenheit. Use either cooking spray (I use butter) to grease a 10-inch cast-iron pan or ovenproof skillet.

In a large bowl, beat together butter, brown sugar, and granulated sugar until creamy — about 1 minute with an electric beater. Beat in 2 eggs. Beat in vanilla until combined.

In a separate bowl, whisk together flour, salt, and baking soda. Stir into butter mixture. Stir in chocolate chips. And did I mention salted caramel chips are divine?

Scrape into prepared pan and smooth top. Bake until light golden brown — about 20 minutes. Use the timer. Remove from oven and sprinkle with all of the chopped dark chocolate and press chunks in slightly.

Return the pan to the oven and bake until brown and puffed — about 15 minutes.

Let cool in the pan for 15 minutes. You can serve warm wedges with ice cream or by its delicious lonesome.

This also freezes well — but let’s get real — will you freeze it or eat it?

Thanks for reading! I have loads of food essays (delicious recipes too) and thoughtful and quirky simpler living essays waiting for you. (Well over 100 of them!) And this story caught the attention of NBC News in New York!