Ingredients

• 1 cup butter
• 1 cup sugar
• 1 cup packed brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• 1 cup 60% cacao bittersweet chocolate baking chips
• 1 cup chopped pecans, toasted
• Vanilla ice cream, optional

Directions

1. Preheat oven to 350°. In a 12-in. cast-iron skillet, heat butter in oven as it preheats. Meanwhile, in a large bowl, stir together sugar and brown sugar. When butter is almost melted, remove skillet from oven and swirl butter until completely melted. Stir butter into sugar mixture; set skillet aside.
2. Beat eggs and vanilla into sugar mixture. In another bowl, whisk together flour, baking soda and salt; gradually beat into sugar mixture. Stir in chocolate chips and nuts. Spread mixture into buttered skillet.
3. Bake until toothpick inserted in center comes out with moist crumbs and top is golden brown, 35-40 minutes. Serve warm, with vanilla ice cream if desired.

Test Kitchen tips

1. This cookie may be prepared in four 6-in. cast-iron skillets. Just brush skillets with melted butter before adding dough. Bake 25-30 minutes.
2. For a dairy-free option, substitute shortening or nondairy margarine for the butter.