Combine flour, baking soda and salt. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Gradually add flour mixture, mixing well after each addition. Stir in chocolate and nuts.
Spread onto bottom of seasoned 12-inch cast-iron skillet. (See tip.)
Bake 20 to 25 min. or until edge of cookie is golden brown and center is slightly puffed. Cool in skillet 30 min. before cutting into wedges to serve.
Prepare using BAKER'S Bittersweet Chocolate and chopped PLANTERS Walnuts.
Satisfy your sweet tooth with this chocolatey skillet dessert. At 18 servings, this recipe makes plenty for sharing.
How to Season a Cast-Iron Skillet
Wash skillet. Dry with kitchen towel. Place skillet over stove-top burner set on high heat. Heat until skillet is completely dry. Add 1/2 tsp. vegetable or canola oil to skillet. Remove skillet from heat. Carefully use paper towel to rub oil onto bottom and up side of skillet. Return skillet to burner; heat just until skillet starts to smoke. Cool completely, then store skillet until ready to use as desired.
Prepare using a large nonstick ovenproof skillet.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.