• 1/2 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/8 cup sugar
  • 1/4 cup packed light-brown sugar
  • 1 egg yolk
  • 1/2 teaspoons pure vanilla extract
  • 2 tablespoons chopped almonds, pecans, or walnuts
  • 6 Tablespoons semi-sweet chocolate chips
  • scoops of ice cream of your choice
  • chocolate fudge
  • peanuts or almonds, chopped
  • whipped cream
  • maraschino cherries

method Preheat oven to 350 degrees F. Butter two 7-inch cast iron skillets and set aside. Whisk together the first three ingredients and set aside. Cream the butter and sugars, then add egg yolk, and vanilla and blend more until incorporated. Sift flour mixture over the creamed butter mixture and blend slow and only until just incorporated. Fold in chocolate chips and nuts. Divide into two equal amounts and press each into a 7-inch skillet. Each cookie should be roughly 5 ounces each. Bake for about 14-15 minutes. Let cool slightly before topping with sundae ingredients. Or just eat plain.

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