This warm and gooey dessert is perfect when paired with ice cream or gelato.
Heat a cast-iron skillet over medium heat and add butter, stirring until it begins to bubble and has melted with no chunks.
Turn down heat to low and add brown and conventional sugar, stirring until well mixed.
Continue stirring until the mixture becomes smooth yet glossy.
Chill for 10-15 minutes in the refrigerator to remove the temperature from the heat.
Add eggs and vanilla and stir until well combined.
Add flour, baking soda and salt, mixing well.
Add chocolate chunks to mixture and stir well.
Flatten mixture in the skillet so it is one (somewhat even) large cookie layer.
Bake at 325F for 25-30 minutes until edges are browned and the dough is fully cooked.
Top with ice cream or gelato and enjoy this warm humongous cookie!
Ingredients
Directions
Heat a cast-iron skillet over medium heat and add butter, stirring until it begins to bubble and has melted with no chunks.
Turn down heat to low and add brown and conventional sugar, stirring until well mixed.
Continue stirring until the mixture becomes smooth yet glossy.
Chill for 10-15 minutes in the refrigerator to remove the temperature from the heat.
Add eggs and vanilla and stir until well combined.
Add flour, baking soda and salt, mixing well.
Add chocolate chunks to mixture and stir well.
Flatten mixture in the skillet so it is one (somewhat even) large cookie layer.
Bake at 325F for 25-30 minutes until edges are browned and the dough is fully cooked.
Top with ice cream or gelato and enjoy this warm humongous cookie!
