Prep Time: 15 Minutes
Cook Time: 33 minutes
Serves 10 or 12 inch cookie
Ingredients
1 C. Crisco® All-Vegetable Butter Flavor Shortening
1 C. Brown Sugar
½ C. Granulated Sugar
2 Eggs
1 tsp. Spice Islands® Pure Vanilla Extract
2 C. + 2 Tbsp. All-Purpose Flour
1 tsp. Clabber Girl® Baking Soda
½ tsp. Salt
¾ C. Milk Chocolate Chunks
¾ C. Semi-sweet Chocolate Chips
Vanilla Bean Ice Cream
Baker’s Joy® No-Stick Spray with Flour
Directions
- Preheat oven to 325°F.
- In large microwaveable bowl, melt the shortening.
- Add sugar and brown sugar, stirring well.
- Keep stirring until smooth and glossy.
- Add eggs and vanilla and stir well.
- Stir in flour, baking soda, and salt.
- Mix in chocolate and stir to combine.
- Spray a 10 or 12 inch cast iron skillet with Baker’s Joy® No-Stick Spray with Flour.
- Spread dough evenly across the skillet. Sprinkle a few more chocolate chips over the top.
- Bake at 325° F for 26 – 33 minutes or until the edges are lightly golden brown.
- The inside will still be slightly gooey and that’s the way it’s meant to be.
- The smaller the pan, will yield longer cooking time
- Top with vanilla ice cream and caramel. Serve warm and enjoy!
HELPFUL TIPS
Recipe by @wineandawhisk
