Amazing! Something about the cast iron pan makes it the most delicious pan chocolate chip cookie ever. DEEEEElicious.
This recipe, a variation of one in her book Batter Up Kids Delicious Desserts cookbook, is from best-selling cookbook author and kids' cooking expert Barbara Beery, the founder of Batter Up Kids, Inc. "Kids adore giant cookie 'cakes' for birthday and team sport parties," says Barbara. Baking it in a cast iron pan is an easy way to keep the cookie perfectly round.
- 1 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips
- Assorted M&M's or sprinkles
- 1. Preheat the oven to 375°.
- 2. In a large bowl, using an electric mixer, beat both sugars and the butter until smooth. Beat in the vanilla. Add the eggs, one at a time, beating well after each addition. Add the flour, baking soda, and salt. Stir well with a wooden spoon. The dough will be stiff. Stir in the chocolate chips.
- 3. Spray a 10-inch cast iron skillet with cooking spray. Pat the cookie dough evenly into the skillet and decorate the surface with M&M's or sprinkles. Bake until the edges are lightly browned, about 30 minutes.
- 4. Remove the skillet from the oven and let cool on a wire rack for 15 minutes. Cut the cookie into 16 wedges and serve it directly from the skillet using a pie server.
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