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Serving: For the ultimate indulgence, serve warm with a generous scoop of vanilla or salted caramel ice cream. Drizzle with chocolate syrup for extra decadence.
Storage: Cover leftovers tightly with foil or transfer to an airtight container. It stays fresh at room temperature for up to 3 days, or refrigerate for up to a week. Reheat in the oven or microwave before serving to revive that soft, gooey texture.
Variations
Nutty Delight: Add ½ cup chopped walnuts or pecans for a crunchy twist.
Double Chocolate: Swap out ½ cup of the flour for cocoa powder to create a rich, brownie-like cookie.
Peanut Butter Swirl: Drop spoonfuls of peanut butter on top of the dough before baking and swirl with a knife.
Holiday Touch: Mix in crushed peppermint or festive sprinkles for a seasonal treat.
FAQ
Q: Can I use a different type of pan if I don’t have a cast-iron skillet?
A: Yes! An oven-safe 9-inch cake pan or a pie dish will work. Keep an eye on the baking time as it may vary slightly.
Q: How do I know when it’s done baking?
A: The edges should be golden and set, while the center should be slightly underdone. It will continue to firm up as it cools.
Q: Can I make the dough ahead of time?
A: Absolutely. You can prepare the dough up to 2 days in advance and refrigerate it. Bring to room temperature before baking for even cooking.
Q: Is it freezer-friendly?
A: Yes, both the raw dough and the baked cookie can be frozen. Wrap tightly in plastic wrap and foil. Reheat individual portions in the oven or microwave as needed.
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