Makes 16 servings
These freshly-baked Independence Day skillet cookies are a great way to welcome the summer months…top with vanilla ice cream and chocolate syrup or use your imagination to create the perfect family-night-toppings extravaganza.
1 cup all-purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
7 tablespoons unsalted butter, at room temperature
1/3 cup packed dark or light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup NESTLE TOLL HOUSE Dark Chocolate Morsels
1/3 cup chopped walnuts, toasted (optional)
Vanilla ice cream
Fresh sliced strawberries and blueberries (optional)
NESTLE NESQUIK Chocolate Flavor Syrup (optional)
1.Preheat oven to 375 degrees.
2.Combine flour, salt, and baking soda in medium bowl; stir.
3.Beat butter, brown sugar, and granulated sugar in large mixer bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Press into 10-inch cast iron skillet.
4.Bake for 15 to 18 minutes, or until golden brown throughout. Cool for 10 minutes; serve topped with ice cream. Sprinkle with berries; drizzle with NESQUIK.
Find this recipe and more holiday treats at verybestbaking.com