My mom saw this recipe while I was scrolling through blogs, and she immediately wanted to make it. I was definitely excited since I don't own a cast iron pan myself, so I got to take advantage of hers! This is a serious cookie - we cut it into chunks and had plenty to go around (plus leftovers for a trip to Columbus!). I used mostly whole wheat flour because I love its flavor in chocolate chip cookies - it lends a subtle nutty flavor that I think goes really well with all the butter and chocolate! Any way you slice it, this giant cookie will definitely make you smile.
Note: This recipe is for an 8-inch cast iron pan - if you have a 10-inch pan, you'll want to multiply the recipe times 1.5, and if you have a 12-inch pan, you can double the recipe.
Skillet Chocolate Chip Cookie (adapted from Tasty Kitchen Blog)
1 stick unsalted butter
1/2 cup white sugar
1/2 cup brown sugar
1 tsp vanilla
1 cup whole wheat flour
1/2 cup all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup chocolate chips
1. Preheat the oven to 350 degrees.
2. Melt the butter in an 8-inch cast iron skillet over medium-low heat. Stir in the sugars and vanilla and remove from the heat. Let rest until the pan is warm but no longer very hot (5 minutes or so).
3. Add an egg to the skillet and whisk to combine. Dump the flours, baking soda, and salt on top, and very carefully fold into the wet mixture until the batter is smooth. Gently stir in the chocolate chips.
4. Bake 15-25 minutes, or until the top is golden and the center is almost set.