The other night I had a craving. I wanted a cookie. A simple chocolate chip cookie. Not just a chocolate chip cookie though . The chocolate chip cookie.
But once again I was being lazy. I didn’t want to scoop dozens of cookies onto several trays. There would be bowls to be washed, blenders to be used, parchment to be cut. But I had to do something.
Luckily I have a lot of favorite bloggers who always help me out in a pinch. I found my answer at Cookies and Cups. An amazing site you must check out.
I didn’t make any changes to this recipe. No added nuts or anything else. It was perfect, just as it was.
It could not be easier. All you need is a bowl, a wooden spoon and a skillet. Plus, you eat it warm, so that took care of the waiting issue. This may very well be the perfect dessert.
The kids ate it with some vanilla ice cream, hot fudge and whipped cream. They aren’t purists like me.
All I needed was the cookie. But trust me, if I ever have a craving for a hot chocolate chip cookie sundae, I’ll pull this recipe out.
Go make this now. Really. You can thank me later.
Chocolate Chip Skillet Cookie
3/4 c. melted butter
1 c.light brown sugar
1/2 c. granulated sugar
1 egg + 1 yolk
2 c. flour
3/4 tsp. baking soda
1 tsp. kosher salt
2 tsp. vanilla
1 1/2 c. semi-sweet baking chips
Preheat oven to 350F.
In a large bowl combine butter and sugars until there are no lumps.
Mix in vanilla, egg and yolk and stir until incorporated.
Stir in flour,baking soda and salt until incorporated.
Fold in chocolate chips.
Smooth into a 10″ cast iron skillet and bake approximately 15-20 minutes until edges are slightly golden. Don’t overbake.
Let cool on a rack for 10 minutes then spoon onto a plate with a scoop of ice cream.
If there are any leftovers, just break apart and store in a ziplock bag.