Skillet Chocolate Chip Cookie

Wife of a professional blacksmith here, with a PSA from the professionals: you don't need to fuss so much over your cast iron (or carbon steel) pans. That's actually part of what makes them so great. If you are concerned about tastes and oils from what was last in the pan (makes sense!), wash it with soap like you would any other pan, then yeah, throw some oil in there and fry up some potatoes (or something else with mild/no flavor) to re-season. Cast iron was meant to be flexible, not fussy!

Easy, tasty. I used a 10 inch springform pan instead of my cast iron skillet and it worked fine. (Left out the nuts...)

I just line my very garlicky cast iron pans with parchment paper if I'm making something sweet.

I make just a few substitutions. I use my meatloaf recipe but I change my meat for flour and butter. I change my onions for chocolate chips. I change my barbecue sauce for vanilla extract. Oh, but I do keep the eggs lol.

Or find the closest round baking vessel you have (10-12" cake pan) or calculate the area of a 12" skillet ( A=π⋅r2 = 113 inches) and find the closest rectangular equivalent you have, such as a 9 x 13 pan (A = 117 inches) - quarter sheet pan or taller sided cake/brownie baking pan would do.

We used a 10" coated cast iron Staub skillet. Given that the pan we used is a bit smaller than the one recommended, we gave it a couple extra minutes in the oven. The consistency reminded me of a Starbucks brownie -- gooey, chocolatey and delicious. The only thing I would change is to cut the salt in half. It tasted extremely salty. (Didn't stop me from eating it though!)

After years of experimenting with ingredients (sugars, butters, chocolates, time), I am done. I used dark Ghirardelli chocolate, Kerry Gold salted butter, (reduced the added salt to 1/4 tsp), and GREASED THE SKILLET WITH BACON GREASE. Prepare for the Rapture, folks, because this recipe (albeit tweaked) is it.

I used to make this on a pizza pan for my son's school event. Cookie pizza was always a big hit

Could these be baked as bars in an rectangular cake pan?

I made this yesterday following the recipe. Delicious. Only alteration I’ll suggest is to reduce the salt to 1/2 teaspoon.

Please note that Morton Kosher Salt and Diamond Crystal Salt do not measure the same. If you use Morton's, cut the amount by about half. I wish more recipes indicated this. Better still, show by weight.

H'mm. It has not been a good day. I think I see this giant CC in my near future! I might add some crumbled bacon and bacon fat to the batter, and flaky salt on top, for good measure.

Added a half cup of Heath bar crumbles to this and I am transported to another planet - this recipe is outta this world!

Delicious, easy, and cooked perfectly in our cast iron skillet. The family nicknamed it the chocolate chip crumble and are fans, thank you!

Maharichie…I have an 8 inch pan, too, so I did the math and it looks like cutting the recipe in half should work.