Everyone loves chocolate chip cookies, and what could be better than a giant one! This is just a classic chocolate chip cookie but with a new look.
Preheat oven to 325 degrees.
In a 10 or 12 inch cast iron skillet, melt butter over medium heat stirring often, until it starts to bubble and is completely melted. Turn heat to low and add sugar and brown sugar, stirring well. Keep stirring until smooth and glossy. Chill for 10-15 minutes (you don’t want to add the eggs now or you will have scrambled eggs).
In a 10 or 12 inch cast iron skillet, melt butter over medium heat stirring often, until it starts to bubble and is completely melted. Turn heat to low and add sugar and brown sugar, stirring well. Keep stirring until smooth and glossy. Chill for 10-15 minutes (you don’t want to add the eggs now or you will have scrambled eggs).
Bake at 325 degrees for 24-30 or until the edges are lightly golden brown.
Ingredients
Directions
Preheat oven to 325 degrees.
In a 10 or 12 inch cast iron skillet, melt butter over medium heat stirring often, until it starts to bubble and is completely melted. Turn heat to low and add sugar and brown sugar, stirring well. Keep stirring until smooth and glossy. Chill for 10-15 minutes (you don’t want to add the eggs now or you will have scrambled eggs).
In a 10 or 12 inch cast iron skillet, melt butter over medium heat stirring often, until it starts to bubble and is completely melted. Turn heat to low and add sugar and brown sugar, stirring well. Keep stirring until smooth and glossy. Chill for 10-15 minutes (you don’t want to add the eggs now or you will have scrambled eggs).
Bake at 325 degrees for 24-30 or until the edges are lightly golden brown.
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