Health and Wellness Body Diet and Nutrition Recipes Try This Trick to Make the Biggest Chocolate-Chip Cookie Ever By Claire Stern Claire Stern Claire Stern is the Deputy Editor of ELLE.com. Previously, she served as Editor at Bergdorf Goodman and was the Associate Editor at InStyle. Her interests include fashion, food, travel, music, Peloton, and The Hills—not necessarily in that order. InStyle's editorial guidelines Updated on April 6, 2016 @ 08:00AM Pin Share Tweet Email Photo: Ryan Gleason Most chocolate-chip cookie recipes require an oven and a well-greased baking sheet. But did you ever think to use a cast-iron skillet instead? David Rotter, executive chef of downtown N.Y.C. gastropub Boulton & Watt, has embraced the surprising piece of kitchenware to create the restaurant's now-signature soft, gooey XL-sized dessert. "It brings you back to your childhood, especially when served with a tall glass of milk," he tells InStyle. "It's also great for sharing: The aroma and presentation is contagious!" Find out for yourself with the recipe below. Boulton & Watt Cast-Iron Cookie Makes 5 cookies Ingredients 1/2 pound softened butter2 cups all-purpose flour3/4 cup brown sugar1 cup sugar3 1/4 tsp baking soda1 tsp salt2 eggs2 tsp vanilla12 oz chocolate chips15 pastel chocolate peanut candies Stock Up On This Chocolate-Chip Cookie Mix STAT Directions 1. Mix butter, flour, and sugars, then add baking soda and salt. 2. Add eggs one at a time. Mix in vanilla. Gently fold in chocolate chips. 3. Cook at 450°F for 10 minutes (or longer if you prefer fully cooked). 4. Top with chocolate peanut candies. 5. Serve with a pitcher of whole milk if desired.