I've confessed my love for the cast iron skillet in the past. (Here are our past cast iron skillet recipes: Pumpkin Chocolate Chip Skillet Cookie, Blackberry Cobbler or cheesy hashbrowns.) Somehow I have never shared our all time favorite, the chocolate chip skillet cookie.

We could also name this recipe "Oh crap, I need to bring treats tomorrow". It's delicious. The recipe whips up quickly but seems fancy. The cookie bakes in the cast iron skillet that has already cooked delicious bacon and cheesy hashbrowns. So much flavor. The cookie has a slight crunch on the edges but a super soft middle. The skillet cookie is both Nate and I's favorite type of Chocolate Chip cookie. And we are Chocolate Chip cookie connoisseurs.

Chocolate Chip Skillet Cookie

2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) salted butter, softened
1/2 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg
2 teaspoons of pure vanilla extract
1 bag chocolate chips. (We are Ghirardelli snobs.)

Preheat oven to 350 degrees. Whisk together the flour, baking soda, and salt. In a separate mixing bowl, cream butter and sugars until mixture is light and fluffy (about 2 minutes). Add egg and vanilla. Mix until incorporated. Add flour mixture and beat until just combined. Stir in chocolate chips.

Transfer dough to a 12-inch ovenproof cast iron skillet. (This is the one we have here.) You can spray the skillet or not. We decide based on how "seasoned" it looks. Press the dough with your fingers to flatten. (You can use a spatula but your fingers will be quicker.)

Bake until edges are golden brown, 20-25 minutes. Don't overbake. It will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool in pan. Cut like a big ol' pizza. Or dig in with a fork. We won't judge.