I am a chocoholic, a dessert lover, and new to cooking with cast iron (which I now love also). So when I ran across this recipe for a giant gooey chocolate chunk cookie in a skillet on sophistimom, I just had to try it! I hope you enjoy it as much as I do!
~ One-Pan Chocolate Chunk Skillet Cookie ~
½ cup granulated sugar
½ cup light brown sugar
1 tsp pure vanilla extract
1 egg
1 ½ cups unbleached all-purpose flour
½ tsp baking soda
¼ tsp kosher salt
1 cup chocolate chunks*
Preheat oven to 350 degrees. Melt butter in an 8-inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.
Crack an egg onto the butter and sugar mixture, and use a fork to whisk it well into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chunks. Place in the oven for 15-20 minutes**, or until starting to turn golden on the top and around the edges, but soft in the center. Serve with vanilla ice cream.
{*Guittard semi-sweet chocolate chips work the best. They’re very smooth and use real vanilla. If you happen to be where only Ghirardelli chocolate chips are sold, you can get them too, but the chocolate just doesn’t flow very well in a cookie.}
{**Cooking time can vary greatly depending on pan size, how hot your pan is when you put it in the oven, etc. When you are making it, judge the cooking time according to the doneness of your preference. You may have to wait a little longer than the recipe says, but you won’t be sorry.}
When you serve this, spoon it out as you would a warm cobbler, in great heaping spoonfuls, with a scoop of the very best vanilla ice cream.
--- Enjoy!
