Mini Cast Iron Skillet Chocolate Chip Cookie Recipe is a wonderful, easy, low-key recipe for an old-school classic. With only five ingredients and most of them readily available, this is a must-try!
A cast iron skillet is used in this recipe to cook the cookies in with some butter and sugar. This soft, chewy cookie is a perfect ending to your dinner or breakfast meal. It will leave you feeling satisfied and happy at the same time. These are thin enough to be paired with a hot coffee or tea.
What is Mini Cast Iron Skillet Chocolate Chip Cookie Recipe?
This recipe is a mixture of successful recipes from various places. In this case, the formula combines Mexican Chocolate Chip Cookies and Chewy Oatmeal Raisin cookies. The ingredients for this biscuit have been adapted to work best when cooked in a cast iron skillet. This can also be made in an oven or other dish with high sides.
Serve Mini Cast Iron Skillet Chocolate Chip Cookie Recipe with a hot, vanilla-flavored coffee for breakfast or desserts. You’ll love this cookie’s stylish presentation and taste as much as you’ll love to eat them.
How to make Mini Cast Iron Skillet Chocolate Chip Cookie Recipe?
- preparing time: 10 minutes
- cooking time: 25 minutes
- total time:35 minutes
- serving: 12-14
ingredients:
- 2 cups all-purpose flour, plus ¼ cup extra for rolling
- One teaspoon of baking soda
- ¾ teaspoon salt
- 8 ounces (2 sticks) of unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed (firmly)
- ½ cup granulated sugar
- One teaspoon of pure vanilla extract
- One large egg plus one large yolk, at room temperature (beaten)
- ¾ cup chocolate chips/pieces. Preheat your oven to 350°F(180°.
Directions:
Steps 1:
Mix the flour, baking soda, and salt in a large bowl. Set aside.
Step 2:
In a bowl of an electric stand mixer fitted with a paddle attachment, cream together butter and both sugars on medium speed until pale and fluffy. Add the beaten egg, egg yolk, and vanilla extract; beat well till combined.
Step 3:
Reduce the speed to low, and add the dry ingredients in four batches to the creamed mixture, beating well after each addition; be sure to scrape down the sides of the bowl after each addition as needed.
Step 4:
Stir in chocolate chips by hand.
Step 5:
Put a large, ungreased baking sheet (15-inch) on the middle rack of your oven; preheat the oven to 350°f.
Step 6:
Scoop two tablespoons of dough and roll it into a ball with your hands; place the balls on an ungreased baking sheet about 2 inches apart (they will not spread during baking). Flatten the balls gently with your hand or the bottom of a glass dipped in flour.
Step 7:
Bake for 12 minutes, remove from oven and let cool on baking sheet for about 5 minutes before serving.
Notes:
1. If you want to make a larger amount of this recipe, double the ingredients, bread, and baking time.
2. I have an electric stand mixer, and this recipe was easy to make. However, if you don’t have one, you can make these cookies using your hands and transfer them to an ungreased baking sheet in 12 clusters with a spatula or fork; once cool enough to handle, flatten them into disks with a roller or the bottom of a glass dipped in flour.
3. This recipe can be made into scones using your hands.
4. This recipe calls for a 10 x 16 inch Cast Iron pan, and my oven won’t go much past 350 Fahrenheit, so I have to turn the oven off at 350 and let the cookies bake in there for another 2 minutes before pulling them out. Cookies are done when they’re slightly brown on the edges but still soft in the center. You can also use a toothpick to test if they’re done or use your nose as an indicator.
Nutrition facts of Mini Cast Iron Skillet Chocolate Chip Cookie Recipe?
| Nutrition | Amount |
|---|---|
| Calories | 286 |
| Total Fat | 16.2 gm |
| Cholesterol | 41 mg |
| Protein | 3.7 gm |
| Carbohydrates | 36.9 gm |
| Sugar | 23 gm |
| Fiber | 1.6gm |
8 health benefits of Mini Cast Iron Skillet Chocolate Chip Cookie Recipe:
1. high in protein:
The three eggs in this recipe provide the essential protein your body needs
2. low in fat:
The two tablespoons of butter in this recipe are very low in fat, and it’s an excellent source of saturated fat without being high on calories
3. rich in fiber:
The added egg yolk and dark brown sugar give this cookie its signature texture
4. rich in calcium:
It will help you rebuild your muscles and bones.
5. an excellent source of phosphorus:
It will help you build strong bones and teeth
6. the good source of vitamin b12:
It’s an essential nutrient for the heart and supports overall cardiovascular health
7. low in sodium:
This recipe has very little sodium, which is preferable for all people on a low sodium diet, although consuming excess sodium can be dangerous
8. the good source of potassium:
It regulates fluid balance by influencing the excretion of urine and also controls blood pressure.
What makes your cookies soft and chewy?
Several additives can be used to make your cookies soft. In this recipe, the use of a mixture of whole wheat flour and white flour does the trick of making the cookies soft and chewy.
Whole wheat flour is usually a mixture of white and brown flour, giving it a fine flavor. The brown husk color makes it appear darker, but when baked, it will not affect your cookie’s taste or level of hardness.
Why do my chocolate chip cookies get hard after cooling?
One important thing that you need to remember is that once your chocolate chip cookies have cooled, the chocolate chips will lose their soft texture and thicken again.
This is because even after you put the cookie in the oven for baking, there is still about a ¼ inch of melted chocolate in the pan. This does not affect your baking, but as soon as it cools, it becomes hard again.
What cookies stay fresh the longest?
Most cookies, especially freshly baked cookies, can last up to one week in an airtight container. However, if you are not going to use your fresh baked batch soon, you need to store them in an airtight container so they will retain their freshness.
Baking is a process that takes time and energy, so most people tend to eat maybe half of the batch right after baking. The rest gets frozen, and then once it’s time for another set of cookies, the remainder of the dough gets used again.
Conclusion:
This is an excellent recipe if you want authentic, soft, chewy cookies with rich flavor and slightly nutty crunch. You can use it as a base for your creations if you have enough ingredients.
You can use any additional ingredients that you like. I like to add nuts and chocolate chips to this recipe because I’ve been making these for the last 23 years now and know the recipe by heart.
