Cast Iron Cookie Monster

Our friend Dorie Greenspan, cookbook author and cookie baker extraordinaire, has indisputably the world's best chocolate chip cookie recipe and she was so kind to share her recipe from her fabulous book Baking From My Home To Yours.

Dorie's original chocolate chip cookie recipe is outlined below.  However, we made a slight change and upsized her cookies to cookie cakes to bake in both AUSfonte cast iron pans - the original sauteuse pan and the new BIGskillet pan.  Instead of spooning the mixture on to cookie sheets, we pressed it into our cast iron pans and baked for 30-40 minutes according to the size of the pan.  Gather around your friends and family and serve hot directly from the pan! 

    Dorie Greenspan's Best Chocolate Chip Cookie baked in AUSfonte cast iron 24cm sauteuse pan 


Dorie Greenspan's Best Chocolate Chip Cookie baked in AUSfonte cast iron 24cm sauteuse pan 

    Dorie Greenspan's Best Chocolate Chip Cookie baked in AUSfonte cast iron 32 cm BIGskillet pan


Dorie Greenspan's Best Chocolate Chip Cookie baked in AUSfonte cast iron 32 cm BIGskillet pan

MY BEST CHOCOLATE CHIP COOKIES from Baking From My Home To Yours, by Dorie Greenspan


IN THE category of “Great Chocolate Chip Cookies,” these get my vote for greatest. They are Toll House cookies’ kin, but I think my nips, tucks, tweaks and variations on the classic recipe make them their own kind of wonderful. They’re thin and crisp and a bit chewy in the center from just the right mix of sugars—granulated sugar for crispiness and brown sugar for deep caramel flavor.

I’ve made these cookies with just about every kind of chocolate known to humankind with universally satisfying results, but my all-time favorite way is to chop up premium chocolate, not worrying about cutting it into uniform sizes or shapes. Having chunks, chips and slivers makes the eating more fun, and I love the way the mishmash of shapes looks when the cookies are baked—streaked, marbled, tweedy and totally tempting.

2 cups all-purpose flour

1 teaspoon salt (1 1⁄4 teaspoons if you really like salt)

3⁄4 teaspoon baking soda

2 sticks (8 ounces) unsalted butter, at room temperature

1 cup sugar

2/3 cup (packed) light brown sugar

2 teaspoons pure vanilla extract

2 large eggs

12 ounces bittersweet chocolate, chopped into chips, or 2 cups store-bought chocolate chips or chunks

1 cup finely chopped walnuts or pecans

GETTING READY : Center a rack in the oven and preheat the oven to 375 degrees F.

Line two baking sheets with parchment or silicone mats.

Whisk together the flour, salt and baking soda.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes in. Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts. (The dough can be covered and refrigerated for up to 3 days or frozen. If you’d like, you can freeze rounded tablespoonfuls of dough, ready for baking. Freeze the mounds on a lined baking sheet, then bag them when they’re solid. There’s no need to defrost the dough before baking—just add another minute or two to the baking time.)

Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.

Bake the cookies—one sheet at a time and rotating the sheet at the midway point—for 10 to 12 minutes, or until they are brown at the edges and golden in the center; they may still be a little soft in the middle, and that’s just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature.

Repeat with the remainder of the dough, cooling the baking sheets between the batches.

STORING: The cookies can be kept in a cookie jar or sealed container for about 4 days or wrapped airtight and frozen for up to 2 months.


Variations on the basic recipe are both fun and delicious. Try the following, then play around with your own favorite combinations.

COCOA CHOCOLATE CHIP COOKIES: Use 1 1/4 cups all-purpose flour and 3/4 cup unsweetened cocoa powder.

ESPRESSO CHOCOLATE CHIP COOKIES: Add 1 1/2 tablespoons instant espresso powder after you add the vanilla extract.

PEANUT BUTTER CHOCOLATE CHIP COOKIES: Use 1 1/2 sticks (12 tablespoons) unsalted butter and 1/2 cup peanut butter (you can use chunky or smooth, but it’s best not to use natural peanut butter, which will not give you the right texture).

Beat them together before adding the sugar. Use salted peanuts instead of walnuts or pecans.

COCONUT CHOCOLATE CHIP COOKIES: Add 1 1/2 cups sweetened shredded coconut, toasted or not, to the dough when you add the chocolate chips and nuts. Why not go all the way and add some raisins or bits of dried apricots too?

   Gooey, chocolate-y crusty chocolate chip cast iron cookie.


Gooey, chocolate-y crusty chocolate chip cast iron cookie.

Here's another great article recently written by chef David Lebovitz about his experience with this great cookie recipe of Dorie's.....baked in our iron pans of course!