How to make it: 
Preheat the oven to 325° F.

Before melting the plant-based butter, rub the cold butter stick around the inside of the cast iron skillet to grease it up a bit. You can use 'butter' out of the tub, but the sticks are better for baking. Then, using a small microwave-safe bowl, melt in the microwave for 30 seconds, then 10 second intervals until melted if needed. Let cool before adding to the other ingredients.

Add warm (not hot), melted dairy free butter, brown sugar and granulated sugar to a large bowl and beat with an electric mixer until well blended (about 3-5 minutes).

Add the applesauce and vanilla and mix until combined.

 Mix in the flour, baking soda, and salt just until combined. Gently fold in the chocolate chips.

Scrape the cookie dough into a 10’’ or 12’’ cast iron skillet (or a regular, oven-safe skillet would work).

Toss on another approx 1/4 cup chocolate chips around the top. I like to use the mini chips here.

Bake for 28-35 minutes or until it looks just barely golden but doesn't loosley jiggle in the middle. Don’t over-bake it; it will continue to cook in the hot skillet when you take it out of the oven. Besides, who doesn't love a gooey, undercooked cookie?

Allow to cool in the skillet for at least 30 minutes to an hour before cutting. Or serve warm with spoons and a generous dollop of ice cream family-style! Dig in!

Store covered on the counter for up to 3 days. Reheat in the oven at 325° for 5-7 minutes; or you can reheat individual portions in the microwave for about 1 minute.