Cast Iron Chocolate Chip Cookie

Last night for my Bible Study group, I made a chocolate chip skillet cookie. And it was amazing...and so simple! I doubled the recipe and used a larger cast iron skillet since we have some hungry men in our group. And, unlike last time I made food at the new place, I had all the needed ingredients. Instead of only dark chocolate, I used a mix of Ghirardelli semi-sweet and milk chocolate chips, which turned out wonderfully. They are different sizes so it was a nice variance within the cookie.

The skillet gave the edge of the cookie a chewy texture while still keeping the middle soft and gooey. With the doubled recipe and larger skillet size, I also doubled the cooking time to 30 minutes. I think next time I will pull it out a minute or two earlier since I like the gooey more than chewy, but there is a little for everyone with this cookie. The only odd thing was that I thought it a little on the salty side. I am not sure if it was the chocolate I used or if I added too much salt, or if my taste buds were off.

The only addition I would make would be a scoop of vanilla bean ice cream or a tall glass of milk. Indulgent and simple, two things not often found together. Tasty tasty!