Double Chocolate Chip Cookie Skillet

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/3 cup Brown sugar, dark packed
  • 1/2 cup Dark chocolate cocoa powder
  • 1 cup Milk chocolate chips
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Butter, unsalted

Found on bakewithchristina.com

Description

Ingredients

• 1 1/4 cup all purpose flour
• 1/2 cup dark chocolate cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/3 cup dark brown sugar, packed
• 1/2 cup (1 stick) unsalted butter, softened
• 2 eggs
• 1 teaspoon vanilla
• 1 cup milk chocolate chips

Directions

• Preheat the oven to 350 degrees F. Spray a 9-inch cast iron skillet with cooking spray, set aside.
• In a medium-sized bowl, mix together the flour, cocoa, baking soda, and salt until combined. Set aside.
• Using an electric mixer, beat the two sugars and butter together on medium-high speed until light and fluffy (about 2 minutes). One at a time, beat in the eggs on medium-low speed until well combined, then add in the vanilla. Slowly add in the dry ingredient mixture to the wet ingredients, beating on medium speed until just combined. Using a spatula, fold in the milk chocolate chips until evenly combined.
• Press the dough into the prepared skillet, making sure it’s evenly spread out. Bake for 15-16 minutes. The cookie may look a bit undercooked, but this is what you want (it’ll settle more as it cools down). Let cool for at least 10 minutes before serving. Drizzle with hot fudge and top with whipped cream, ice cream, or anything you prefer!
• Put leftovers in an airtight container. Enjoy!