Cast iron skillets are great for many things – one such thing being massive chocolate chip cookies! This dessert is so easy to throw together, especially since you only use one pan from start to finish. The edges are a nice crisp golden brown while the center is still a bit gooey, which makes for my kind of cookie. You can easily take this recipe and turn it into a massive version of your favorite cookie. Say, white chocolate macadamia nut or oatmeal raisin? I think I’ll stick to chocolate chip, but the possibilities are endless and delicious!
Skillet Chocolate Chip Cookie
1 stick unsalted butter
1/2 cup granulated Sugar
1/2 cup light brown sugar
1 tsp vanilla extract
1 whole egg
1 1/2 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup chocolate chips (whatever type you prefer)
Yield: 1 big cookie…8 servings or so
Preheat oven to 350 degrees F. Melt butter in a cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.
Crack an egg onto the butter and sugar mixture and whisk it into the mixture. Add flour, baking soda, and salt and very carefully stir into the mixture until smooth and well-mixed. Stir in the chocolate chips. Place the skillet in the oven for 15-25 minutes, or until it starts to turn golden on the top and around the edges, but still soft in the center. Cut into wedges and serve while warm, top with ice cream if wanted.
Source: How Sweet Eats