Giant Cast Iron Cookie

20120319-104829.jpg

I like big food. I can’t help it. Ridiculously large amounts of food bring me comfort. A beef roast the size of a small child? I’ll take two, thank you. The ham that is *almost* too big for my oven? I should probably buy a couple extra for the deep freeze (think of the leftovers!). I’m fairly certain I starved to death in a previous life.

In addition to big food, I also love my cast iron pans! When my Grandfather died and the family went crazy trying to grab all of his personal possessions, I quietly slipped away with the pictures and the cast iron cookware. Consequently I now have a collection of antique cast iron pans that would make most grandmothers jealous. They are my pride and joy and I use them for pretty much everything.

20120319-104740.jpg

This recipe combines my love of several things, large food, cast iron and cookies! I found the original recipe from Martha Stewart, but it needed some help. So I helped it, and now Giant Cookie is my new favorite thing!

You Will Need:

2 cups all-purpose flour

1 teaspoon baking soda (use fresh, your cookies will be puffier)

1/2 teaspoon salt

3/4 cup butter, at or close to room temp

1/2 cup sugar

3/4 cup packed light-brown sugar

1 large egg

2 teaspoons (running over) pure vanilla extract

About a cup and 1/4-chocolate chips

3 tablespoons nutella

20120319-104756.jpg

Directions

Preheat oven to 350 degrees. In your Kitchen Aid, cream butter and sugars until mixture is light and fluffy. Add egg and vanilla; mix until they are fully incorporated. Add flour, soda, salt and beat until just combined. Stir in chocolate chips.

20120319-104804.jpg

Put your dough into an 10-inch cast iron skillet, and press to flatten, covering bottom of the pan. Make sure your cast iron is seasoned or put a layer of Crisco down before you press the dough. Now take some of the nutella and dollop some on the top of the Giant Cookie. Bake until edges are brown and top is golden, 35 minutes (more if you like a crispy cookie, I do not).

20120319-104813.jpg

Remove your Giant Cookie from your cast iron or it will continue to cook (this is important, I learned this the hard way. Incidentally vanilla ice cream does a wonderful job of fixing over baked Giant Cookie).

20120319-104821.jpg

4 Comments

Filed under Ag, food, Recipe

4 Responses to Giant Cast Iron Cookie

  1. This looks so delicious.

  2. Nino

    OK, these types of articles need to stop while I am trying to diet. Just too hard.

    By the way my wife and I were lamenting just last night that we don’t have a cast iron skillet and we need one, she was making Corned Beef Hash & eggs (my favorite thing about St. Patricks day by the way). Something tells me that after I email this to her she will be running out getting a new skillet right away.

  3. Pingback: Harvest Meals ‹ Rural HousewivesRural Housewives

  4. xxx

    I’m on the crunchy side of the crunchy/chewy divide.

Leave a Reply

Your email address will not be published. Required fields are marked *