Cast Iron Cookie

I had one of the kids come in and ask me if I could cook a huge cookie in a frying pan. Well of course I can, I told him.  I checked the dry storage and we were out of chocolate chips. But we were in luck, one of the kids had some World’s Finest Chocolate bars for a fundraiser. So we bought two bars and got after it. I grabbed an 8″ skillet and melted a stick of butter. Next I stirred in 1/2 cup each, of white and brown sugar. After the sugar was melted in I added 1 1/2 teaspoons of vanilla. We pulled the skillet off the stove. This is where you have to be careful, you can’t add the egg to soon. If you do you will cook the eggs. That is why you cant get the skillet to hot. Cast iron holds heat, so if you get it to hot it will take a while to cool it off. While the skillet was cooling, I chopped a World’s Finest Chocolate Bar into pieces. We had the chocolate and almond bar and that worked great. Then we sifted 1 1/2 cups of flour, 1/4 teaspoon of salt and 1/2 teaspoon of baking soda and mixed them together.. Next I whisked one egg into the sugar and butter. Then the flour was poured into the skillet to form the dough. Once the flour was incorporated totally I pressed the dough out evenly across the skillet. I then scattered the chocolate across the dough and placed it in the oven. The cookie was baked for 20 minutes at 350 and it came out a beautiful  golden brown. Now the best way to serve it, I believe, is with a few scoops of ice cream on top. We had no ice cream so we cut it up and found a little milk to drink with it. On a whim it was an excellent dessert and a great lesson for the kids to experience. Now if I was going to make a few of these I think I would make the dough and add it to a warm skillet. A much easier and faster way to cook these excellent cookies.

Categories: Dessert, Texas Style Cuisine, Uncategorized | Tags: , , , , , | Leave a comment

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