Chocolate chip cookies are ridiculously easy to make, but if you want to make it even easier grab a cast iron skillet and make one GIANT cookie. This cuts down the time it takes to drop individual cookies on a cookie sheet as well as eliminates the need to bake several trays, cool and store all of the cookies. Let’s be serious, it’s way more fun to eat a giant cookie anyway!
I have a Lodge 12″ cast iron skillet that I have been using to make just about everything in lately. The great thing about cast iron is it just gets better the more you use it and keep it well seasoned and oiled. It is quickly becoming a favorite and one of my most used pans in the kitchen.
If you are looking for a quick cookie recipe this one is for you. And don’t forget – all chocolate chip cookies are better if you sprinkle a little bit of sea salt on the top before baking to bring out all of the flavors.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 12 oz (2 cups) of chocolate chips or chunks
- Sea Salt
- Combine flour, baking soda and salt in a bowl and set aside.
- In an electric mixer (if you have one, otherwise just use a bowl) beat the softened butter, granulated sugar, brown sugar, and vanilla extract until it is creamy.
- Add the eggs one at a time and mix until incorporated. In small batches beat in the flour mixture.
- Make sure your hands are washed and mix in the chocolate chunks by hand. Drop the cookie dough into a large cast iron skillet and sprinkle the top with sea salt.
- Bake for 25 minutes until the cookie is golden brown.
Emily J. Goodman 
looks perfect and delicious!!
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