Chocolate chip skillet cookie from Cook It In Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All (page 270) by Editors of Cook's Country Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ldholakia on October 03, 2021

    We have made this many, many times and it always turns out. Much easier than making individual cookies, and it is a hit with kids who get excited about one giant cookie. Leftovers keep well in Tupperware.

  • mamacrumbcake on February 23, 2018

    This was ok. It was a bit dry. I was hoping for a gooier cookie.

  • clawsgirl on November 25, 2016

    I have made this recipe at least 20 times since getting this book. It is the deliciousness of their chocolate chip cookies, but made easier. This monster sized cookie tastes exactly as you want a chocolate chip cookie to taste. The slices keep really well in a tupperware too, not that you'll often have leftovers with this recipe.

  • Foodiewife on March 13, 2016

    How can anyone improve a classic chocolate chip cookie recipe? By baking it in a cast iron skillet! While still warm, these cookies are a deadly addiction. They are buttery, with a crispy bottom. They are also really easy to make. Serving it with a scoop of vanilla ice cream sounds good, but I think it would be too rich. One small wedge (I cut them into 16 pieces) was very rich.

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