It’s fall, officially. Which means that even though the weather is still consistently reaching into the 80s daily, I will begin to transition into my favorite fall activities – baking, drinking tea and wearing sweaters just to name a few. My family makes fun of me because I tend to dress for the weather I want, not the weather I have.

The baking part benefits everyone though – there’s just something about crisp air that makes me want to start working my way through my Pinterest board. I love to bake in my grandparents’ kitchen. It’s a wonderful place for family to gather, and my grandad tends to follow me around the kitchen cleaning up after me. We joke that if you set something down, you better not need it again because it’s in the dishwasher as soon as your back is turned. That’s okay though because grandad is sweet and wonderful, and gets a pass on making me use at least five different stirring spoons for one recipe.


This time in particular, I wanted to make chocolate chip cookies, but didn’t want to take the time to scoop them out into balls. Enter the beautiful, versatile iron skillet. I love cooking and baking in my iron skillets. There really isn’t much they can’t do, and it looks so cool to serve desert family style in a rustic skillet.

This cookie is crisp on the outside and gooey on the inside. Serve it with a dollop of vanilla ice cream right in the middle with a drizzle of chocolate syrup. Or just sit down on the couch with a spoon, I’m not judging.


1 cup Butter

1 cup Brown Sugar

½ cup Sugar

2 Eggs

1 teaspoon Vanilla

2 cups + 2 Tablespoons Flour

1 teaspoon Baking Soda

½ teaspoon Salt

1.5 cups Chocolate Chips


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.

Chill for 10-15 minutes.

Remove from refrigerator or freezer and add eggs and vanilla and stir well.

Stir in flour, baking soda, and salt.


Mix in chocolate and stir to combine.


Bake at 325 degrees for 24-30 or until the edges are lightly golden brown. The inside will still be slightly gooey.

Serve family style with ice cream.