Lady's Chocolate chip cookie in a cast iron skillet

[Jerry We]

Found this recipe on modernhoney.com several years ago and it is outstanding. Works best in a 12" cast iron skillet and don't overcook. I usually take it out of the oven after 28 minutes. The more ooey, gooey the better it is. Tried it on the SmokeFire and it was good but in the oven it is fantastic.

Ingredients

• 1 cup Butter
• 1 cup Brown Sugar
• 1/2 cup Sugar
• 2 Eggs
• 1 teaspoon Vanilla
• 2 cups + 2 Tablespoons Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 3/4 cup Milk Chocolate Chunks
• 3/4 cup Semi-sweet Chocolate Chips
• 1 cup chopped pecans (not in the original recipe but gotta have lots of pecans in a chocolate chip cookie)
• Vanilla Bean Ice Cream

Instructions

• Preheat oven to 325 degrees.
• In a 10 or 12 inch cast iron skillet, melt butter over medium heat stirring often, until it starts to bubble and is completely melted. Turn heat to low and add sugar and brown sugar, stirring well. Keep stirring until smooth and glossy.
• Chill for 10-15 minutes (you don't want to add the eggs now or you will have scrambled eggs).
• Remove from refrigerator or freezer and add eggs and vanilla and stir well.
• Stir in flour, baking soda, pecans and salt.
• Mix in chocolate and stir to combine. *check to see if dough is at room temperature before adding chocolate to prevent melting.
• Bake at 325 degrees for 26 - 33 minutes or until the edges are lightly golden brown. *The inside will still be slightly gooey and that's the way it's meant to be. If the edges get too brown, Place some foil over edges. The smaller the pan, the thicker the dough which means a longer cooking time.
• Top with vanilla bean ice cream and eat warm.

 

[Joan]

Thanks for posting the recipe Jerry and you are soooo right. The more pecans, the better the cookie. lol