Baking chocolate chip cookies is great and all, but sometimes I just want to bake them all at once… and not do the several different batches thing and mess up multiple cookie sheets, etc. The solution: spread the dough in a cast iron skillet and bake the whole darn thing in the oven: Skillet Chocolate Chip Cookies

The best part? You then have an excuse to eat a large slice (just like PIE), warm out of the oven with a scoop of vanilla ice cream on top.

I made a mad-discovery the other day (aka… this stuff is like crack and I will never be without it in my baking cupboard ever, ever again!). I found Vanilla Bean Paste at William’s Sonoma. You can also order it on Amazon. It’s like a million vanilla beans at once scraped into a jar and formed into a concentrated vanilla paste. You can use it in place of vanilla spoon for spoon, and it adds so much more flavor than regular ol’ vanilla that you just won’t believe it. I suppose that means I’m recommending it. Totally.

All that skillet needs is a little dusting of nonstick spray. Then you can mash the cookie dough right on in there.

It bakes up just like a giant, thick chocolate chip cookie. The bad part is… you put this pan on the table and just dig in with a spoon. It’s a little too easy and irresistible to eat.

Out of the oven, it’s ooey and gooey and perfect. Wait a little while and you’ll be able to slice it into perfect slices. But don’t wait too long since that ooey- gooey thing is the best part. Vanilla ice cream on top is an absolute must. It’ll feel like you’re eating a chocolate chip cookie sundae of the best sort. Can you imagine hot fudge drizzled on top too? Oh dear.

And why am I doing this to you in almost-bikini-season? Because I know you love chocolate chip cookies as much as I do, that’s why.