Chocolate Chip Skillet Cookie / Chocolate Chip Pizookie

This post should be titled Cooking with Kelly. Kelly Krenger was home from New York and he and Betty joined us to cook dinner . . .  Hummus w/ Lavash, Spatchcocked Chicken, Risotto, Brussels Sprouts w/ Bacon + we tried a new dessert

. . . 

Chocolate Chip Skillet Cookie / Chocolate Chip Pizookie   Serves: 8+

1 cup (2 sticks) butter

1 cup packed brown sugar

½ cup granulated sugar

2 eggs

1 teaspoon vanilla

2 cups + 2 tablespoons all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 ½ cups semi-sweet chocolate chips

1. Preheat oven to 325°.
2. In a 10” or 12” cast iron skillet, melt butter over medium heat stirring often, until it starts to bubble and is completely melted.
3. Turn heat to low and add sugar and brown sugar, stirring well. Keep stirring until smooth and glossy.
4. Remove from heat and cool for 10 to 15 minutes (so the eggs won’t scramble).
5. Add eggs and vanilla and stir well.
6. Stir in flour, baking soda, and salt.
7. Mix in chocolate and stir to combine.
   
8. Bake for 25 to 30 or until the edges are lightly golden brown and the inside is still slightly gooey.
   
   
   
   
9. Serve immediately. Especially good with vanilla ice cream.
   
   
   
   
   
   

Recipe without photos  . . .

Chocolate Chip Skillet Cookie / Chocolate Chip Pizookie   Serves: 8+

1 cup (2 sticks) butter

1 cup packed brown sugar

½ cup granulated sugar

2 eggs

1 teaspoon vanilla

2 cups + 2 tablespoons all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 ½ cups semi-sweet chocolate chips

1. Preheat oven to 325°.
2. In a 10” or 12” cast iron skillet, melt butter over medium heat stirring often, until it starts to bubble and is completely melted.
3. Turn heat to low and add sugar and brown sugar, stirring well. Keep stirring until smooth and glossy.
4. Remove from heat and cool for 10 to 15 minutes (so the eggs won’t scramble).
5. Add eggs and vanilla and stir well.
6. Stir in flour, baking soda, and salt.
7. Mix in chocolate and stir to combine.
8. Bake for 25 to 30 or until the edges are lightly golden brown and the inside is still slightly gooey.
9. Serve immediately. Especially good with vanilla ice cream.