To exhibit Nest Homeware cast-iron cookware on the pages of Edible Rhody, we asked the folks at Easy Entertaining in Providence to devise some recipes using the Dutch oven, 9-inch skillet and 4.5-inch egg pans. Their buy- and cook-local ethos made for a perfect marriage and the images are a result of the delightful (and mouthwatering) collaboration. Proprietor Kaitlyn Roberts says of Nest Homeware, “Matt’s Nest cookware is an inspired union of design and functionality. Cast iron is one of the most effective chefs’ tools that we have and the aesthetic he presents through his designs just begs for delicious food to be made from them.” Visit them at EasyEntertainingRI.com.
Ingredients
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1/4 cup (4 tablespoons) butter, melted
- 1 large egg yolk
- ½ cup semi-sweet or dark chocolate chips
- Vanilla ice cream, for serving
Preparation
Preheat oven to 350°F and grease 2 (4.5-inch) mini cast-iron skillets.
Combine the flour, baking soda and salt in a small bowl and mix well.
Combine the granulated sugar, brown sugar and vanilla extract in a separate mixing bowl.
Add the melted butter to the sugar mixture and mix until combined. Add the egg yolk and mix until combined.
Carefully stir the flour mixture into the wet ingredients until just combined. Stir in the chocolate chips. Press the dough into the skillets until evenly distributed.
Bake for 18–20 minutes, until edges are browned and a toothpick stuck into the center comes out clean.
Let stand for 5 minutes before garnishing with the ice cream and enjoy!
