Meatless Monday - Skillet Chocolate Chip Cookie

Every cook should have some cast iron cookware.  It may seem funny for a potter to be telling you to have some cast iron but, it's versatile, and lasts forever and it can add some iron to your diet which is healthy.  I cook lots of soups and sauces in cast iron but I also use it for baking cookies.  Cookies, in a frying pan?  Yup.  Easy and delicious cookies too, and because of the possibility of them being higher in iron content I can pretend they are healthy.  Oh, and clean-up is easy also because you make everything in the pan.

• 1 stick butter or margarine 
• 1 1/2 cups Granulated Sugar
• 1 1/2 cups Light Brown Sugar
• 1 teaspoon Pure Vanilla Extract
• 1 whole Egg (or egg substitute)
• I 1/2 cups All-purpose Flour
• ½ teaspoon Baking Soda
• ¼ teaspoon Salt plus a sprinkle or two of sea salt
• 1 cup Semi-sweet Chocolate, Cut In Chunks
• Handfull of chopped nuts (optional)

1. Preheat oven to 350 degrees F. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.
2. Crack an egg onto the butter and sugar mixture, and use a fork to whisk it into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chunks. Place in the oven for 15-25 minutes, or until starting to turn golden on the top and around the edges, but still soft in the center. Sprinkle the sea salt on top. Serve with vanilla ice cream.


Check out the gallery page - Future Relics Gallery by Lori Buff