I am never making chocolate chip cookies “the normal way” again. This is my new normal.
Seriously, I wish I would have stumbled across this sooner in life. (I kind of don’t though because this is the second time I’ve made one in two weeks. Cant stop, won’t stop.) I just love how easy it is to throw all your cookie dough into one pan, and to not have to repeatedly take things in and out of the oven! Cooking in the skillet also means that most of the cookie is like the center bite, a.k.a gooey, a.k.a my favorite part.
The dark chocolate chips and the pistachios are what really take it to the next level. Mostly because I’m a complete dark chocolate fanatic. It has nothing to do with it being (a little) healthier for you, and everything to do with the fact that I can easily take down a small bowl of those Nestle dark chocolate morsels. YUM. Who’s with me? Also, I found unshelled pistachios reasonably priced at Walmart. In case you were under the impression that I was going to make you crack a 1/2 cup open by yourself. Ain’t nobody got time for that.
HOW TO MAKE DARK CHOCOLATE PISTACHIO SKILLET COOKIE (1 MIN VIDEO):
Even if you prefer milk chocolate over dark, trust me when I say that the combination of the dark with the pistachios and the coarse ground salt is amazing. This is my favorite variation, and I highly recommend you try it, but the great thing about a chocolate chip cookie is that it’s completely versatile! Go back to the basics with a semi-sweet chocolate chip, or switch it up with your own favorite chocolate and nut. I made this recipe as a classic the first time, and I’m thinking peanut butter and toffee are on the horizon for my next go.
Before I wrap up, let’s talk about cast iron skillets for a second. If you don’t have one, you need one. I use mine multiple times a week, and I personally believe them to be a kitchen necessity. If you’re in the market for your first cast iron, I would recommend starting with a 12 inch pan. It’s the perfect size for most recipes. Old, used pans are the best, as they are already well-seasoned. If you can find one, that’s awesome! If not, the one in the picture above is the Pioneer Woman 10 inch cast iron skillet. I also own the Lodge Seasoned Cast Iron Skillet – 12 Inch Classic Cast Iron Frying Pan with Assist Handle (Made in USA). After many uses, I can tell you that both have held up well and are recommendable.
Finally, here’s an in detail article on how to season a cast iron skillet. Even if yours comes preseasoned, I recommend taking these steps. I didn’t read up before the first time I used mine and I soaked it overnight. Rookie mistake. You’ll have to reseason it, and scrub a nice, healthy amount of rust off. Don’t be like me. Dry your pan.
I hope you guys enjoy this alternate way to make cookies, and that dark chocolate pistachio skillet cookies become your new fave dessert! Top it with a heaping scoop of ice cream and dig in! I won’t even judge you if you eat it right out of the pan. In fact, I’ll help.
- 8 tbsp butter softened
- ½ cup white sugar
- ½ dark brown sugar packed
- 1 large egg
- 1 tbsp vanilla
- 1¼ c flour
- ½ tsp baking soda
- 1 tsp coarse salt
- ½ cup pistachios
- 1 cup dark chocolate morsels
- Preheat oven to 350
- Beat together softened butter and sugars until creamy and well combined
- Mix in egg and vanilla
- In a separate bowl, combine flour, baking soda, and salt
- Slowly add flour mixture into your wet mix until well combined
- With a spoon, mix in your chocolate chips and pistachios
- Grease a 10-12in in cast iron skillet with butter
- Press your cookie dough evenly into your skillet
- Bake for 30 minutes