Chocolate Chip Cookie Cake in a Cast Iron Skillet

After spending all that time getting my cast iron skillet ready, we really needed to make something in it besides dinner. Everything tastes better when cooked in cast iron...so why not dessert?

Leelee and I were bonding over a new cookbook I picked up from the library and she found several recipes we knew we had to  make. None of them called for cooking on cast iron. Heck, none of my recipes called for cast iron cooking unless they involved camping and an open fire.

Not deterred, Leelee decided she really wanted a cookie cake and adapted a recipe from Ready for Dessert ...

It's no surprise that it was pretty darn amazing. Thick, gooey...soft on the inside and crispy on the edges. Her version used a bag and a half of chocolate chunks...needless to say, it's also very chocolatey. I'm not a milk and cookie person, but after a few bites, I had a small glass of milk, dunking the cookie wedge and savoring the deliciousness.

Chocolate Chip Cookies

adapted from Ready for Dessert by David Lebovitz

2 1/2 C flour

3/4 t baking soda

pinch salt

2 sticks margarine

1 C packed brown sugar

3/4 C sugar

1 t mexican vanilla extract

2 large eggs

1 1/2 bags chocolate chunks

Preheat oven to 350 degrees.

Whisk together flour, baking soda and salt in a small bowl. In another bowl, beat together margarine, sugars and vanilla on medium speed, until smooth. Beat in eggs one at a time, then STIR with a spoon the flour mix, then chocolate chunks.

Lightly butter a 10 inch cast iron skillet. Spread the dough in the skillet. Bake in the preheated oven for 40 minutes.

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