World champion dutch oven cookers, Bill and Toni Thayn, share a favorite skillet recipe. A little twist on your classic chocolate chip cookies, mini skillet cookies!
Chocolate chip cookie dough
- 1 cup butter, softened
- ¾ cup sugar
- ¾ cup brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- 2 cups chocolate chips
Directions: Beat butter and sugars together until creamy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Stir in flour and baking soda until well blended. Add chocolate chips to batter.
Spray 4- inch cast iron skillets with baking spray (I use Baker`s Joy), using as many skillets as you need. Scoop one portion of cookie dough into center of skillet. Bake at 350 for 8-10 minutes or until golden.
'Wicked Good' Hot fudge sauce
- ½ cup good quality dark chocolate chips
- ½ a stick of butter
- 1 can sweetened condensed milk
Combine in saucepan and melt over medium-low heat. Stir until thoroughly combined. Can serve warm or cold.
Can store in refrigerator up to 10 days (like it`ll last that long haha). Reheat it on Low power in microwave if desired.
To assemble, top warm cookie with a scoop of your favorite vanilla ice cream and drizzle (or drench) with hot fudge sauce and enjoy!