Cast Iron Chocolate Chip Cookie

Ever wonder what you could do with your cast iron skillet?  There is the traditional use for cornbread.  Or you could go all Tangled and use it as a weapon.  OR you could make this recipe. 

It would be something you could make on the trail should you ever move cross country in a covered wagon, go camping, or just want to try a fun new recipe!  D loves chocolate and I figured this would be a hit.  Saw the recipe on Jenna's site.  The only thing I didn't do was add the salt, though I know it would be a great addition!  My cast iron pan was smaller than the one called for in the recipe, so I made some mini muffin cookies as well...some of the tops came off and looked like regular cookies.

  One of the interns on D's team had a birthday on one of their weekend calls, so I made this for his birthday and took it up there with dinner...though I must admit that seeing D was another reason I may have gone.  :-)

 Robert enjoyed the cookie.  D's response...."Mmmm, this is GOOD!"  I think I may have to make this one again!

Deep Dish Chocolate Chip Cookie Pie from Jenna at Eat, Live, Run

2 sticks unsalted butter, softened
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp salt (plus more for sprinkling)
2 1/2 cups flour
2 cups semisweet chocolate chips


Preheat oven to 325 and grease a ten inch cast iron skillet (I think mine is 8-inch) with cooking spray.  Cream together the butter and the sugar until fluffy, then add the eggs one by one—beating after each addition. Add the vanilla and mix until incorporated.  Add dry ingredients (I'm a bad baker and rarely whisk them together in a separate bowl...less dirty dishes the better!) and blend lightly. Add the chocolate chips and stir into dough. 
Press the cookie dough down into your greased skillet evenly and smooth the top with your hand.  If you have a smaller skillet, use the leftover dough to make mini cookies. Bake for 45 minutes until very puffy and golden. Enjoy!