My classic soft batch chocolate chip cookie made into a deliciously moist and chewy skillet cookie. Top with some vanilla ice cream for the prefect indulgent dessert.
Preheat oven to 350° F and lightly coat 10 inch cast iron skillet with butter or nonstick cooking spray.
In a stand mixer, or with electric beaters, cream together butter, brown sugar, and sugar. Add vanilla and eggs and mix until combined.
Add flour, baking soda, salt, and corn starch and mix on low until thoroughly combined. Mix in chocolate chips.
Spread dough evenly into bottom of cast iron skillet. Bake at 350° F for 16-18 minutes or until the top of the cookie looks browned and slightly crispy. The center will still be moist and chewy.
Let cool for about 10 minutes before serving. Top with ice cream, if desired, and serve as one big cookie with spoons or cut into wedges, like a cake, and serve that way.