Azoresgal~Life on an Island

These are definitely a favorite at our house. Packed with tons of chocolate chips and super-moist! Really easy to make and everything is whipped up in one large bowl! Perfect for the kiddos after school snack, but also great with a cup of coffee mid afternoon, after folding copious amounts of laundry! Everytime I make them, the vanish quickly, a sure sign it's a keeper of a recipe ! 3 eggs 1/2 cup canola oil 1/2 cup milk 1/4 cup water 1 teaspoon vanilla 1 Devil’s food cake mix 1 (3.9 oz) package instant chocolate pudding 1/2 teaspoon cinnamon 1 cup sour cream ( greek yogurt works too!) 2 1/2 cups semisweet chocolate chips, Preheat oven to 375 degrees. Line muffins tins with paper liners. In a large bowl, lightly beat eggs. Mix in oil, milk, water, vanilla. Stir in the sour cream, cake mix, pudding mix and cinnamon. Mix well. Stir in 2 cups of the chocolate chips. Fill muffin tins 3/4 full. Sprinkle the remaining 1/2 cup chocolate chips over the batter...

 Now why in the world would anyone bake a chocolate chip cookie in a cast iron skillet? Why? Oh perhaps because it produces a super gigantic cookie! A seriously delicious dessert, still warm from the oven, it has a soft gooey middle, and a crispy, crunchy golden edge. The perfect finishing touch, is a scoop or two of vanilla ice cream! Heaven in a pan! Make small individual ones and greedily eat directly out of the pan with a spoon  or make a larger sized pan, to slice up and share with family and friends. Please,  please give it a try,  I just know you are going to love it! ¾ cup melted butter 1 cup brown sugar ½ cup granulated sugar 1 egg + 1 yolk 2 cups flour ¾ tsp baking soda 1 tsp kosher salt 2 tsp vanilla 1½ cups semi-sweet chocolate chips Preheat oven to 180// 350° In a large bowl, using a wooden spoon, combine melted butter and both sugars. Stir until there are no lumps. Add in vanilla, egg and yolk. Stir until mixture is smooth ...