This recipe was sent to me today from a friend. When I saw it I knew I had to make it and try it out. Everything is Big in Texas, even our Cookies!

Dry ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon kosher salt

Wet ingredients:
1 1/2 sticks softened unsalted butter
3/4 cup granulated sugar
1/3 cup brown sugar
1 egg
2 teaspoons pure vanilla extract
12 ounces chocolate chips – semisweet, milk chocolate, or both

Preheat your oven to 350 degrees F. Grease the cooking surface of a cast iron skillet with butter, including the sides.
In a large bowl, whisk together the dry ingredients: flour, baking soda, and salt, set aside. 
In a larger bowl, mix together the wet ingredients: butter, sugar, and brown sugar. After the sugar and butter are creamed together, add egg and vanilla. Mix them all together until thoroughly blended.
Pour the dry ingredients into the large bowl and mix them together with the wet ingredients a little at a time until all mixed well. 
Pour in the chocolate chips and mix it all together.
Empty your batter into the cast iron skillet. Using a large spoon or spatula, spread it all out over in the well buttered iron skillet.
Place the skillet in your oven and bake for 30 – 40 minutes (depending how fast your oven bakes – Check on them at 25 – 30 minutes to be sure) at 350 degrees F (180 degrees C).
After their done (poke cookie with a toothpick and comes out clean), remove the hot cast iron skillet from the oven and let it rest for at least five to ten minutes, in order for the cookie to settle.
Serve. Be careful not to burn yourself – the chocolate will still be hot and gooey. Enjoy Y’all!