One of our favorite spots to eat in St. Louis is definitely the Tavern Kitchen and Bar which is why I was doubly excited to see its cast iron skillet cookie recipe featured in the local Sauce Magazine. Talk about presentation points!! What a fun dessert to whip up and surprise people with. I found this recipe made quite a few more cookies than I needed to bake in a single night (plus who owns that many tiny cast iron skillets?!) so I simply weighed out the portions, balled up the dough and threw them in the freezer, making them a ready to go dessert for whenever the moment strikes.
Half-Baked Chocolate Chip Cookies
Adapted slightly from Sauce Magazine which featured the recipe courtesy of Tavern Kitchen and Bar
2 1⁄2 c. all-purpose flour (12.5 ounces)
1⁄2 tsp salt
1 tsp baking soda
1 1⁄2 tsp baking powder
3 sticks unsalted butter, softened
1⁄2 c. sugar (3.5 ounces)
1 1⁄2 c. dark brown sugar, packed (10.5 ounces)
2 tsp vanilla extract
1 1⁄2 c. milk chocolate chips
1 c. ground dark chocolate (58 percent)
Recipe uses 10-ounce cast-iron skillets
- Preheat oven to 350 degrees.
- In a medium bowl, whisk flour, salt, baking soda and baking powder. Set aside.
- Using stand mixer fitted with paddle, cream the butter and sugars for 4 minutes on medium-low.
- Add vanilla and then add eggs one at a time, mixing to combine after each one.
- Gradually whisk in the dry ingredients in 3 intervals until few streaks of flour remain.
- Mix in the chocolate chips and ground chocolate.
- Weigh out 4 ounces of batter per each cast-iron skillet. Transfer skillets to the oven and cook for 15 minutes.
- Remove and top with ice cream of your choice.