Oh. Yes. A giant skillet-sized cookie. No intro needed! The only thing I’ll say about this before just handing it over, though, is that My Tiny Sous Chef did almost everything for this recipe herself. I handled the moving of the cast iron skillet and the oven. Otherwise, this was all her. Easy and super fun recipe to make with a little. Plus, she can’t wait for a special weekend breakfast treat of giant cookie! Me neither. Here you go.
WHAT YOU NEED
* 1 stick (8T) unsalted butter, softened to room temp, plus 1-2T additional for greasing your skillet
* 1/2C granulated sugar
* 1/2C brown sugar
* 1 large egg
* 2t vanilla extract
* 1 1/4C flour
* 1/2t baking soda
* 1/2t kosher salt
* 1C semisweet chocolate chips
WHAT TO DO
Preheat your oven to 350F. Grease the bottom and around the sides of a 8 or 9inch cast iron skillet with 1-2T butter (start with 1 and see how far you get before adding the second – there’s plenty of butter in this recipe).
Add 8T (one whole stick) of butter to your stand mixer bowl with the granulated and brown sugars. Mix on low until fully combined, then add the egg and the vanilla and mix on low again.
Next add the flour, baking soda, and salt – directly to the bowl (you don’t need to pre-mix your dry ingredients). Mix on low again until fully incorporated. Finally add the chocolate chips to the bowl and mix on low for just a few seconds.
Transfer the cookie dough to the skillet and press and pat it down evenly with your hands.
Bake for 25-30 minutes. Serve hot right out of the oven with a scoop of ice cream if you have it. Or wait and warm a slice up whenever you’re ready. HELL-O! GET. IN. MY. BELLY. (I mean your belly, of course.)