The Cowboy's Cast Iron Skillet Chocolate Chip Cookie

This delicious Cast Iron Chocolate Chip Cookie is a true showstopper! It is perfect to take to any party to share with friends or hoard at home for just you! This cookie offers that crunchy on the edges and soft and gooey in the middle. I would say it is the BEST skillet cookie around!

Tips on making the Cowboy’s Cast Iron Chocolate Chip Cookie

Allow your browned butter and sugar to cool before you add your eggs and chocolate chips. You can speed this up by setting the mixing bowl into a larger bowl half full of ice.
You can use the same skillet to brown your butter and to bake the cookie, no need to even wipe it out.
We like to use Lodge Cast Iron a lot! To see more on how we care for our cast iron skillets see this post, here.
Of course, you don’t have to add the nuts if you don’t like nuts in your cookies.

Ingredient List

Flour
Baking soda
Salt
Butter
Sugar
Brown sugar
Vanilla extract
Eggs
Nestle Toll House Semi-Sweet Chocolate Chip Morsels 24-Oz. Bag
Chopped nuts

How to make the Cowboy’s Chocolate Chip Cookie

PREHEAT oven to 350° F.

Begin by browning your butter in the 12″ skillet. To brown your butter place in a cold skillet and turn your heat on to medium-low.

Once the butter is melted in the skillet, the butter will turn clear and begin to foam.

Continue to cook swirling every couple of minutes for about 10 minutes until the foaming and bubbling dissipate and the butter is golden brown and smells nutty.

Once your butter is browned place in a bowl, add the brown sugar, granulated sugar and mix well.

Mix eggs into the cooled sugar and butter mixture.

Then add the salt.

Add the vanilla.

Add the baking soda.

Mix thoroughly.

Then add the flour and mix.

Next fold in your nuts and chocolate chips.

Transfer to the skillet and pat flat.

Bake for 30-40 minutes.