Skillet Chocolate Chip Cookie
courtesy of Lisa
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon Kosher salt
3/4 cup (12 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg
2 teaspoons vanilla extract
1 bag (11.5 ounces) chocolate chips
Preheat oven to 350 degrees.
In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
In another medium bowl, cream butter and sugars with a hand mixer until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips.
Transfer dough to a 12-inch cast iron or other ovenproof skillet, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 40 to 45 minutes. Don’t overbake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool in pan, 15 to 20 minutes.
I barely know what to say, so I will only say this: there are plenty of amazing things about this, but my favorite is the slight buttery pan cooked “crisp” you get in each bite. Jeebus.
I’d been craving dessert so badly, for weeks now, and this was, to say the least, a profoundly satisfying solution. I ate two huge wedges and couldn’t get up for a minute. My only regret is not having vanilla ice cream to melt over it. Next time.