Yield One 10-inch Skillet Cookie, with some extra dough for regular cookies
Prep Time 10 Minutes
Total Time 1 Hour 30 Minutes
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup Nate’s 100% Pure Honey
- 2 eggs, room temperature
- 1 Tbsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1½ cups semi-sweet chocolate chips
In a large bowl or stand mixer, whip the butter at medium speed for about 1 minute, until light and fluffy. Pour in the honey and whip for another minute.
Add in the eggs and vanilla extract, then stir to combine. The mixture will look a bit separated, but don’t worry – it will combine again once you add the dry ingredients.
In a separate bowl, whisk together the flour, baking soda and salt.
Add the dry ingredients into the wet ingredient bowl, then stir just until combined. Pour in the chocolate chips and stir gently to combine.
Place your finished cookie dough in the fridge for at least 1 hour, but overnight is best! This is a crucial step to keep the cookie dough from spreading too much during baking.
Preheat your oven to 350℉. Spray a 10-inch cast iron skillet generously with cooking spray.
Press your cookie dough into the bottom of your pan. Note that you’ll only want a ½-inch layer of cookie dough on the bottom of your pan, so if you have extra, reserve it for smaller cookies, but don’t crowd the pan!
Bake for about 15 minutes, or until the edges just start to set and brown. Don’t overbake! It will continue to cook outside of the oven in the hot pan.
Let the cookie cool for 5-10 minutes, then top with ice cream, drizzle with caramel or hot fudge, and enjoy!