Take the butter out of the fridge and let it soften at room temperature for about 30 minutes. Soft butter creams better with sugar, giving you that perfect cookie texture.

Preheat your oven to 350°F (175°C).

Lightly grease your cast iron skillet with butter or non-stick spray to prevent sticking.

In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar.

Using a hand mixer or stand mixer, beat on medium speed until the mixture is light and fluffy—about 2 to 3 minutes.

Pro Tip: Scrape down the sides of the bowl with a spatula to make sure everything is evenly mixed.

Crack in the eggs, one at a time, beating well after each addition.

Stir in the vanilla extract until fully combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Slowly add the dry ingredients into the wet ingredients, mixing on low speed. Stop as soon as the flour disappears to avoid over-mixing.

Pro Tip: Over-mixing can lead to tougher cookies, so mix just until combined.

Use a rubber spatula to gently fold in the chocolate chips and nuts, distributing them evenly throughout the dough.

Scoop the dough into your prepared skillet, spreading it evenly with the spatula or your hands.

Press the dough gently to create an even layer, but don’t flatten it too much—it will spread a little while baking.

Place the skillet in the preheated oven and bake for 20 to 25 minutes. The edges should be golden brown and set, while the center remains soft and slightly undercooked.

Pro Tip: Check around 18 minutes to avoid overbaking—remember, the cookie will continue to cook a bit after you take it out.

Remove the skillet from the oven using oven mitts (it will be very hot!).

Let the cookie cool in the skillet for about 10 minutes to set up a little before serving.

Serve warm with a scoop of vanilla ice cream or your favorite topping. Enjoy!