Forget jewelry and roses and expensive dinners. Bake this massive, chewy, delectable cookie for your Valentine and they’ll be yours forever. Or, heck, just make it for yourself. Either way will bring happiness.
Back in the day (we’re talking early ’90s, here) we’d go to the original Old Chicago on Pearl Street in Boulder for free glassware night, a good pizza, and their big warm cookie, straight out of the oven. Those were the glory days before Old Chicago became a chain and their food quality tanked. I still remember that cookie with foodie nostalgia.
But this cookie is better. Bigger. More refined for today’s gourmet cookie palates. Plus, the recipe is ridiculously simple.
We love a slice warmed up just a little bit alongside some good ice cream, or topped with a drizzle of chocolate sauce. Be creative. Enjoy!
1 ½ cups flour
¾ teaspoon baking soda
½ teaspoon salt
10 Tablespoons butter, softened to room temperature
1 cup packed light brown sugar
1 teaspoon vanilla
1 cup bittersweet (60% cacao) chocolate chips or dark chocolate chips
½ cup toasted walnuts (or pecans)
12 caramel candies
Flaky sea salt (optional)
A 10-inch cast iron skillet
How to Make it:
Heat your oven to 375 F.
In a medium bowl, stir together the flour, baking soda, and salt.
In a large mixing bowl, beat the butter and the brown sugar together on a medium-high speed until very light-colored and fluffy, about 4 minutes.
Add in the egg and vanilla and beat until combined.
Drop your mixer speed and add in the flour mixture until just combined.
Stir in the nuts and chocolate chips.
Butter your cast iron skillet so your cookie doesn’t stick. That would be very sad.
Spoon the dough into the skillet and pat it down evenly.
Push the 12 caramel candies into the dough.
Sprinkle the top with sea salt, if you want.
Bake at 375 F for 30 minutes, or until a toothpick inserted in the middle comes out clean.
Let it cool. If you can wait that long…