Inspired by Derby-Pie's rich filling of chocolate chips and walnuts, this cast-iron skillet cookie version goes straight from oven to table. Topping the gooey cookie with a scoop of ice cream isn't mandatory but is strongly encouraged.
Place rack in middle of oven. Preheat oven to 350ºF. In a bowl whisk together flour, baking soda, and 1/2 teaspoon salt.
In a large mixing bowl beat butter and sugars with mixer on medium-high 2 to 3 minutes or until pale and fluffy. Add eggs one at a time, beating until combined after each. Beat in vanilla.
Beat one-third of the flour mixture into butter mixture until just combined; repeat two more times with remaining flour. Fold in chocolate chips and walnuts. Spread evenly into an ungreased 9- to 10-inch cast iron skillet. Bake 40 to 45 minutes for a 9-inch skillet (30 minutes for 10-inch) or until evenly browned. Let cool at least 2 hours in skillet on a wire rack. Makes 10 to 12 servings.
Leave cookie in skillet. Wrap well with foil. Store at room temperature up to 3 days or in the freezer up to 1 month; thaw before serving.
(19 g saturated fat,
4 g polyunsaturated fat,
6 g monounsaturated fat),
86 mg cholesterol,
410 mg sodium,
72 g carbohydrates,
3 g fiber,
43 g sugar,
7 g protein.