Super Easy Super Yummy Skillet Cookie

I don’t know about you guys, but I love a good chocolate chip cookie.  The recipe is on the back of every bag of chocolate chips, and it’s always super easy.  {I proved to myself once again last night that it’s really hard to mess up.  Because sometimes I mess up when I’m baking, and a lot of times it doesn’t turn out like I wanted it to, but this time it was a-okay.}  Sometimes, though, chocolate chip cookies get boring.  Which is when it’s a good time to bring out the skillet cookie.

I started out following Nestle, but it ended up more like this:

2 1/4 cups all purpose flour

1 tsp baking soda

1 tsp salt

2 sticks butter

2 eggs

1 tsp of vanilla

1 cup white sugar

1/2 cup packed brown sugar

2 heaping cups chocolate chips (the more the merrier)

Cast iron skillet for baking the cookie

I creamed the butter with the eggs, which isn’t what you’re supposed to do, but it’s what I did.  And then I measured my sugars wrong, but it worked out anyway.  Ideally:

Preheat your oven to 350°F.  In a small bowl, mix your flour, baking soda, and salt.   In your large mixing bowl, cream butter and sugars together (Nestle calls for 3/4 cup packed brown sugar, and 3/4 cup white sugar, but that did not happen).  Add eggs one at a time, beating well after each addition.  Add vanilla and stir.  Add the dry ingredients.  Stir in the chocolate chips.

Grease your skillet.  Fill with cookie dough.  I used about 3/4 of the dough because I didn’t want it to take forever to cook.  Press down the dough for even coverage.

Bake for about 30 minutes at 350°.  The cookie might seem too gooey when you take it out, but it will continue cooking in the cast iron.

You can let it cool if you want to, but I found the hot cookie too tempting to let cool.  Slice like a pie and enjoy!  Repeat until the cookie is all gone, or your cookie craving is satisfied, whichever comes first.














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