Release your inner Cookie Monster!
Our recipe for a GIANT chocolate chip cookie baked in a cast iron pan will melt the hearts of all dessert lovers.
While you can use any oven-safe dish, baking in a heavy, cast iron skillet gives you a delicious advantage.
It helps create a crispy, buttery crust on the bottom and sides, while keeping the inside soft, and ooey-gooey – just the way we like it!
Sorry, vanilla cake… maybe another time!
Me want cookie! And I’m sure you do, too – follow our recipe below for the ultimate sweet indulgence.
Cooking by the Numbers…
Step 1 – Prep
Preheat the oven to 350°F.
Step 2 – Beat the Butter and Sugars
Step 3 – Add the Liquid Ingredients
Add the egg and vanilla extract to the butter and sugar mixture. Beat on high speed until the egg is completely incorporated, and the dough is smooth.
Step 4 – Add the Dry Ingredients
Add this to the butter mixture. Mix on medium speed until a smooth, thick dough forms. Do not overmix.
Step 5 – Add the Chocolate Chips and Nuts
Add the chocolate chips and chopped walnuts. Mix briefly on medium speed until evenly incorporated.
Step 6 – Form
Drop the dough in the prepared pan. Using your hands, press down the dough, making sure it forms an even layer.
Step 7 – Bake
Bake for 25 to 30 minutes, until the edges are a golden-brown color, and the top is a very light beige color.
Don’t overbake it! It will continue to cook once it is removed from the oven. If you need some help with this whole baking process, take a look at our guide on 15 tips to improve your baking routine!
Like it extra gooey? Reduce the baking time by a few minutes.
Step 8 – Cool and Serve
Let it cool just slightly, about 5 to 10 minutes.
Slice into wedges, and enjoy while warm! Serve with a side of ice cream.
Feed the Monster!
That cast iron pan of yours is more than ready for the dessert course.
So feed your inner monster by baking a batch of our giant chocolate chip treat.
Once you let it cool slightly out of the oven, you are free to indulge as much as possible! Put a hefty dollop of your favorite homemade ice cream right on top, let it melt slightly, then dig in.
It’s an ooey-gooey paradise, and we never want to leave!
And if you follow a strict diet, you can still enjoy this dessert experience. Simply replace the dough in this recipe with our paleo version – no dairy, no wheat, and no egg! Or try our recipes for spelt flour or einkorn flour chocolate chip cookies for other alternative (and TASTY!) recipes.
Need help taking care of your cast iron? Read up on the proper cleaning and caring of this special cooking equipment.
In what other creative ways do you like to transform your typical cookie recipe? Let us know in the comments below!
Don’t forget to Pin It!
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published July 6th, 2015 by Jennifer Swartvagher. Revised and updated August 14th, 2017 by Nikki Cervone.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Nikki Cervone
Nikki Cervone is an ACS Certified Cheese Professional and cheesemonger living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.