If your childhood didn’t include a cookie cake, I feel sorry for you. In my opinion, you truly missed out on an opportunity to indulge such a delicious treat. On the other hand, if your childhood included a cookie cake – possibly with ice cream on top – then this is the time to relive that moment as an adult! Everyone! Grab your forks, knives or sporks and prepare for a delicious treat! People it’s time for the one and only, cookie cake – in a skillet.
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2 cups all-purpose flour
1 tsp baking soda
1 tsp sea salt
3/4 cup butter, softened
1/2 cup organic cane sugar
3/4 cup packed brown sugar
1 large egg, room temperature
2 tsp vanilla extract
10 oz. semi-sweet chocolate chips
1. Get your cast iron pan ready. Any size from about 9-12 inches will do, but this recipe is for a 10-inch pan, so the cook time may need a slight adjustment if your pan is a little bigger or smaller.
(If your pan is well seasoned, it shouldn’t need to be buttered to keep your cookie from sticking. If you’re concerned about sticking, a very light layer of butter or coconut oil will do the trick.)
2. Preheat your oven to 350 degrees F.
3. Combine flour, baking soda and salt in a medium bowl and set aside for later.
4. In a large mixing bowl, beat the softened butter with both sugars on medium-high speed for about 2 minutes, or until light and fluffy. Scrape the side of the mixing bowl if needed.
5. Add the egg and vanilla extract. Mix on medium speed for about one minute.
6. Add dry ingredients and mix on low until just mixed together.
7. Add chocolate chips and fold them into the dough by hand, scraping the bottom and side of the bowl to make sure all the ingredients are mixed.
8. Spread the dough into your cast iron pan and bake at 350 degrees F for 30-40 minutes or until the edges of your giant cookie are golden-brown.
9. Cool for 20 minutes and slice it as you prefer. Enjoy!