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Chocolate-Chip
Skillet Cookie

From the recipe box of travel writer Carole Terwilliger Meyers.

chocolate-chip skillet cookie, cut in a wedge
chocolate-chip skillet cookie, cut in a wedge

This chocolate chip cookie is the biggest I have ever made, and it is also probably the best.  Of course, I did share eating it with several other people.  This cookie is best made in a cast-iron frying pan, because the iron makes it bake up crispy.  A French-style stoneware pie plate such as this one by Emille Henry also works well.  I am very fond of my red Emile Henry pie plate, which is made of high-fired French Burgundy clay. 

2 Tbl. butter
                Place in a 9-inch cast-iron skillet and melt over low heat.  (If using clay pie plate, melt in oven.)

1/2 cup butter (1 stick), softened
½ cup sugar
½ cup brown sugar, packed
                In a bowl, beat until fluffy.

1 large egg
2 tsp. vanilla
                Add and beat until combined. 

1¼ cup flour
½ tsp. baking soda
                Add and mix until combined. 

3/4 cup chocolate chips (I prefer milk chocolate)
½ cup walnuts (optional)
                Add and mix until just combined.  Press dough into skillet.  (I use a plastic sandwich-size baggie to cover one hand. Kids usually prefer to use their hands and then lick them clean.)

350 degrees, 20 to 25 minutes or until edge is crisp and cookie is golden brown and cooked through.  Cool.  Cut in pie shape wedges. 

Serves 6 to 8.

child eating chocolate-chip skillet cookie
child eating chocolate-chip skillet cookie

(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)