Cast Iron Chocolate Chip Skillet Cookie

Toti’s Tips

• ✓Grease the skillet generously before pressing in the dough, since the cookie bakes as one solid piece and any dry spot will make it stick and tear when you try to slice it.
• ✓Use mini chocolate chips inside the dough since they melt more evenly through a thick layer of dough than large chips, which can leave cold, unmelted pockets in the center.
• ✓Save the chopped milk chocolate bar for the top rather than mixing it into the dough, since scattering it on top lets it melt into gooey pools you can see and dig into.
• ✓Cream the butter and both sugars until light and fluffy, since this step is what gives the finished cookie its soft, tender crumb instead of a dense, heavy one.
• ✓Pull it from the oven when the edges are golden and the center is just set, since a giant cookie like this keeps cooking from residual heat and overbaking dries out the middle.
• ✓Let it rest for about 10 minutes before slicing, since the center is still very soft and hot right out of the oven and needs a few minutes to firm up enough to hold a slice.
• ✓Serve it warm with ice cream, since the cold ice cream melting into the warm cookie is really the whole point of a skillet cookie.