Cast Iron Skillet Chocolate Chip Cookie with Sea Salt Caramel
Why use a cast iron skillet in this chocolate chip cookie recipe? Let me tell you why: it’s so much fun. Just imagine everyone grabbing a spoon and digging into a huge, crunchy, gooey cookie with a decadent sea salt caramel throughout and ice cream melting all over it. I mean, who doesn't love chocolate chip cookies? And if that wasn’t enough to convince you, this Cast Iron Skillet Chocolate Chip Cookie with Sea Salt Caramel is sooo easy to make. It’s going to be one of your favorite chocolate chip cookie recipes too!
First, some tips on how to make the best cast iron chocolate chip cookie.
Do yourself a favor. Serve your Cast Iron Skillet Chocolate Chip Cookie with premium ice cream.
I go all out with vanilla ice cream when I make this. If you’re going to take the time to bake something homemade, why not just add some ice cream? By the way, I like to get the good stuff, too. If I’m going to consume the calories that come with a decadent treat, I want it to be good. And I mean REALLY good. That’s just how I roll.
Next, get yourself a cast iron skillet (you’ll use it for more than this chocolate chip cookie)!
I think everyone should own a cast iron skillet. It’s worth it to be able to make this recipe alone… but you can do so much more, from frying up burgers to sauteing vegetables to baking bread (really—check out my Irish Soda Bread recipe). A well-seasoned cast iron pan is naturally non-stick without any controversial coatings. Besides all of that, this traditional cookware is pretty rustic in appearance, which makes it a lot of fun to serve food right out of the pan. If you don’t have one, get one now! For this recipe, you’ll need a 9-inch skillet.
Chocolate Chip Cookies Bring Sweet, Sweet Memories
When my kids were growing up, I loved hosting their friends at my house. I would always make homemade chocolate chip cookies for them. If the kids were especially good, I’d make cookies in the skillet. The kids loved helping, so we’d chat while we baked. We had so much fun. Cooking together was a fantastic opportunity to bond with the kids, but it helped me bond with their parents, too. When they stopped by to pick up the kids, they’d often stay for cookies. It became very social—truly nourishing for all of us.
When is it best to serve your giant cast iron skillet chocolate chip cookie?
Honestly, you should make a skillet chocolate chip cookie whenever you want. This decadent recipe is delicious all-year round. Barbequers beware: you won’t be able to stop making it! For those who like to experiment, different variations are possible. Here’s an easy one: choose the type of chocolate you want. You can easily alternate between milk or semi-sweet, but I love doing half semi-sweet and half dark chocolate—the cookie itself is pretty sweet!
Cast Iron Skillet Chocolate Chip Cookie Recipe with Sea Salt Caramel
Ingredients
- 1 cup (8 ounces) plus 1 teaspoon softened unsalted butter, divided
- 1 cup sugar
- ½ cup packed light brown sugar
- 1 teaspoon Mary’s Cognac Barrel-Aged Pure Vanilla Extract
- 2 tablespoons pure maple syrup
- 2 large eggs
- 2 ½ cups flour plus 2 tablespoons, divided
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup semi-sweet or bittersweet chocolate chunks (these should be approximately ¼ inch wide and square—I use Nestle brand)
- ¾ cup semi-sweet chocolate chips
- ½ cup caramel pieces (I use Kraft Bits)
- 3 tablespoons heavy whipping cream
- ½ teaspoon coarse sea salt
Instructions
- Preheat the oven to 350 degrees. Lightly grease a 9-inch cast iron skillet with the 1 teaspoon of softened unsalted butter. Set aside.
- In a stand mixer fitted with a flat paddle, combine the remaining butter, both sugars, and maple syrup on medium speed. Add Mary’s Cognac Barrel-Aged Pure Vanilla Extract and then the eggs, one at a time. You can use a hand mixer instead, but this recipe makes a thick dough. I highly recommend using a stand mixer if you have one.
- In a bowl, combine the 2 ½ cups flour, baking soda, and regular salt. On medium-low speed, slowly add the flour mixture to the butter/egg mixture. Mixing on low speed, add the chocolate chunks and chocolate pieces.
- In a small saucepan, place the caramel pieces and the heavy cream. Melt over low heat, stirring often, until fully incorporated. You can also use a microwave for this: check on and stir the mixture every 30 seconds until the caramel is melted and ingredients are incorporated.
- Dip your fingertips into the remaining 2 tablespoons of flour. Press half of the dough into the cast iron pan using your floured fingertips. Drizzle the melted caramel over the dough. Sprinkle with ¼ teaspoon coarse sea salt.
- Divide the remaining dough into thirds and form three disks, about 5 inches in diameter. Arrange the disks evenly on top of the dough in the cast iron pan. Using floured fingertips, press the disks out until the bottom layer is completely covered. Using this method helps spread the dough evenly without disrupting the structure of the final cookie.
- Place the cast iron skillet on the center rack of your preheated oven. Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cookie comes out clean. Be careful not to over-bake this one—the cookie will firm up as it cools.
- Remove from the oven and sprinkle with the remaining ½ teaspoon coarse salt. Let rest for 30 minutes. Cut into wedges and serve with a scoop of vanilla ice cream.
