Warm and gooey, straight from the oven. Watch out – this cookie has been found to be highly addictive.
Several years ago, we were introduced to the cast iron skillet cookie. This giant chocolate chip cookie is best served nearly straight from the oven. No need for fancy serving dishes, we were handed spoons and in mere moments the 10-inch cast iron pan was emptied.
This terribly addictive cookie came back into my thoughts during our last trip to Anchorage. Jack and I went to a restaurant where we were served a delicious skillet breakfast of country fried potatoes, a fried egg, and an Alaskan reindeer sausage all presented in a cute, single-serving cast iron pan. That presentation was as clever as it was practical. The mini-skillet was the perfect serving size for one and kept the breakfast piping hot. We could imagine all kinds of tasty creations that would work perfectly in these clever pans. When we got home, I ordered two, and was pleasantly surprised to find that they are relatively inexpensive.
When the pans arrived, the first order of the day was a skillet cookie… but not just any skillet cookie. We love the flavor of bourbon. It happens to perfectly complement the buttery, carmely, flavors of a chocolate chip cookie. (See our post about melty chocolate chip cookies.) So I decided to punch up the skillet cookie with a bit of bourbon. After a couple of different successful experiments, I came up with just the right balance of ingredients for my recipe.
The bad things about this cookie? It is ridiculously delicious. We found it impossible to eat part of it and save the other part for later. It is easy to make, which only contributes to the addiction problem. And if you happen to have some rich vanilla ice cream to scoop on the top? You may as well call your boss and tell him/her that you won’t be coming in this week.
With fair warning, I give you the –
Bourbon Chocolate Chip Skillet Cookie for Two
- 1/4 cup unsalted butter, melted
- 8 tsp granulated sugar
- 1/4 cup brown sugar
- 2 tbsp egg, whisked
- 1 tsp vanilla extract
- 2 tsp bourbon
- 1/4 tsp baking soda
- pinch salt
- 1/2 cup all purpose flour
- 1/3 cup semi-sweet chocolate chips
- Preheat oven to 350° F (180° C)
- Have a 6 1/2” cast iron skillet available
- Whisk melted butter with sugars
- Whisk in egg
- Whisk in vanilla and bourbon
- Stir in flour, baking solda and salt
- Fold in chocolate chips
- Pour batter into cast iron skillet
- Bake for 20 minutes. Cookie will be puffed up and will have pulled away from edge when finished.
- Let cool slightly. Serve while still warm plain or topped with creamy vanilla ice cream.