Cast Iron Chocolate Chip Cookie

PREPARATION

1. Preheat your oven to 350º and grease a 10-inch cast iron skillet with Pompeian Light Extra Virgin Olive Oil.
2. In a large bowl, mix the light olive oil, brown sugar and white sugar. Once combined, mix in the eggs and vanilla paste until smooth.
3. In a separate bowl, combine the flour, baking soda and salt. Gently fold in half the dry ingredients into the wet ingredients and once combined, gently fold in the remaining dry ingredients. Then, add 5oz of the chopped chocolate into the cookie dough and fold until combined.
4. Add your cookie dough to the skillet, spreading the dough evenly across the skillet, then top the cookie dough with the remaining 2oz of chocolate.
5. Bake for 35-40 minutes or until the cookie is done. For an extra gooey cookie, take the temperature at the 35-minute mark and remove the cookie from the oven when it reaches 205º. This is right before water evaporates so the cookie will be extra moist and extra gooey.
6. Let the cookie rest for 5-10 minutes. Then top with your ice cream of choice, a sprinkle of sea salt and a drizzle of Pompeian Robust Extra Virgin Olive Oil.