GIANT CHOCOLATE CHIP SKILLET COOKIE

GIANT DARK CHOCOLATE CHIP SKILLET COOKIE by NancyCreative, adapted from The Nourished Life  http://nancycreative.com/2014/05/13/giant-dark-chocolate-chip-skillet-cookie/ 

We loved, loved this. Used dutch oven pan.  I used semi-sweet because it was the easiest to get to, but dark would be so yummy or 1/2 1/2. I also thought peanut butter chips would be good with this recipe.

UPDATE: We made this again. I put parchament paper on the bottom and greased with coconut oil.  Worked perfect!  Also put in 1/2 of the dough and put some caramel (ice cream topping) and some dark chocolate chips then topped with rest of cookie dough.  Um yum!

Makes 1 giant cookie in a 10″ cast iron skillet

• 2 cups all-purpose unbleached flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) butter, softened
• 1/2 cup granulated sugar
• 3/4 cup packed light or dark brown sugar
• 1 large egg
• 2 teaspoons pure vanilla extract (I used Niielsen-Massey Vanilla)
• 1 (10-ounce) bag dark chocolate chips

Preheat oven to 350˚F. Lightly grease a seasoned 10″ cast iron skillet with butter or coconut oil.

In medium size bowl, combine flour, baking soda, and salt; set aside.

In large bowl, cream softened butter with granulated and light brown sugars until light and fluffy. Add egg and vanilla, blending well.

Add flour mixture from small bowl to butter-sugar mixture and mix all ingredients together just until blended–do not overmix!

Fold in chocolate chips and mix until the chocolate chips are evenly incorporated into the batter (the batter will be thick, so you’ll need a large sturdy spoon to mix!). Then spread or pat the batter evenly into your cast iron pan and bake at 350˚ degrees for 32 to 35 minutes, or until the edges of the cookie are golden brown. Cool for 20 minutes and cut into slices (as you would a pie) and serve while it’s still warm. A scoop of ice cream on top wouldn’t be a bad idea, either! :)

Just a note that it was a little hard getting the first slice of cookie out without a little crumbling and breaking, but after that it was smooth cookie sailing–the other pieces came out very nicely!