Chocolate chip cookies are a staple in my diet and in my boyfriends as well. They are my go to stress baking food and my go to munching cookie dough! I always keep dough ready to go in the freezer for when I'm in a sweet mood!
Today I decided to whip out the no fail chocolate chip cookie recipe and mix it up a little with its baking style. I love to go into antique stores and my boyfriend Drew loves it too! We find it a special way to both shop for neat kitchen accessories and to spend time with each other.
I found some cute bowls yesterday at a cute antique store in Ennis, Montana. I have also been looking for a mini cast iron skillet to bake cookies in! Low and behold they had just the perfect one! I found out how to re-season the cast iron here, and it worked like a charm!
Bake the cookie at 350 degrees Fahrenheit for 16-20 minutes depending on your cookie preference. (I did 18! Perfect for soft centers)
Chocolate Chip Cookie Recipe:
Cream the butter, and both sugars together on medium speed in a bowl. Make sure that the butter is soft
Add in the baking soda, salt, vanilla extract, and cinnamon
Combine the eggs to the batter one at a time
Next use a spatula or a spoon and mix gently the chocolate chips into the mix and set aside in the fridge for about 30 min to chill
*chilling the cookies before you bake them makes them tasty and fluffier, also they hold the perfect shape
Shape the cookie into the cast iron skillet that has cooled from the re-seasoning
Place in the middle of the oven for 18 minutes until golden brown (and your mouth is watering from the smell of deliciousness)
- 2 cups all purpose flour
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 sticks unsalted butter (if using salted omit salt)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup chocolate chips (semi sweet)
- 1/4 teaspoon cinnamon