It has been a while since I've posted a recipe in my Skillet Suppers series. For the record, this recipe should be called Skillet Dessert BUT occasionally I think it's okay to skip right to dessert for supper. Cast iron is terrific for baking and this cookie recipe really is a great example of what your cast iron can do in the oven!
Skillet Cookie
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, softened
3/4 cup packed light brown sugar
1/2 cup sugar
1 large egg
2 teaspoons pure vanilla extract
1-1/2 cups mixed milk and semisweet chocolate chips (about 9 ounces)
Preheat the oven to 350° F. In a medium bowl, whisk together the flour, baking soda and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until the mixture is light and fluffy, about 2 minutes. Add egg and vanilla, mixing until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips. Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering the bottom of the pan. Bake until the edges are brown and top is golden, 40 to 45 minutes. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve each with a scoop of Vanilla ice cream. Serves 8.