Hellobee

Chocolate chip cookies are a serious weakness of mine; I’ve tried dozens of different recipes trying to find the perfect crisp, chewy cookie. I could take down a freshly-baked pan singlehandedly, and need some serious self control to avoid doing just that. Cookies are my go-to stress baking or snacking choice, but when it comes to serving dessert to other people, I feel like they’re just a bit boring. I mean, a plate of cookies is something that goes well with coffee and gossip, or as an after school snack, but as dessert? I’ve always felt dessert needs a little more flair.

So, in an effort to spice up the humble chocolate chip cookie, and make it something that looked a little more dessert worthy, I pulled out our cast iron pan. One giant chocolate chip cookie, heaped with ice cream and served up like a pie? That was something a little more appealing to me. Underbaked, the middle is gooey and soft, and the edges are crispy and delicious. Best of all, this works with whatever cookie recipe you’d like; how good would a giant peanut butter cookie be? Or white chocolate macadamia nut? I’ll share the double-chip recipe I used below, but feel free to substitute.

Cast Iron Chocolate Chip Cookie

• 2 1/4 cups flour
• 1 tsp baking soda
• 1 large pinch kosher salt (I use close to 2 tsp, because I really like sweet/salty cookies)
• 1 cup butter or butter alternative
• 1 cup white sugar
• 1/2 cup dark brown sugar
• splash of vanilla extract
• 2 eggs
• 1 1/2 cups semisweet chocolate chips
• 1 cup white chocolate chips
• Optional: ice cream and chocolate sauce, for serving.

In the bowl of a mixer, cream together butter and sugars for 5 minutes, until light and fluffy. Add eggs, one at a time, and beat for another 5 minutes. Add vanilla. In a separate bowl, whisk together salt, baking soda and flour. Add dry ingredients to wet ingredients and mix well. Stir in the chocolate chips.

Grease a 9-inch cast iron pan (this will work in a cake pan or a 9×9 also, if you don’t have cast iron), and spread cookie dough in, smoothing the top. Bake at 350 degrees for about 30 minutes for a slightly underbaked and gooey cookie, or 5 minutes longer for a cookie that will be sturdier and easier to slice.

Scoop ice cream in the centre of the pan and dig in with spoons, or slice it up and serve.