For A 10-Inch Skillet
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks or 12 tablespoons) unsalted butter, at room temperature
1/2 cup sugar
3/4 cup light brown sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1 1/2 cups (about 9 ounces) semisweet chocolate chips
For a 13-Inch Skillet
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 1/4 sticks (18 tablespoons) of unsalted butter, at room temperature
3/4 cup sugar
1 1/8 cups light brown sugar
1 extra-large egg, at room temperature
3 teaspoons vanilla extract
2 1/4 cups chocolate chips
Preheat oven to 350°F.
In a medium bowl, whisk together the flour, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until well incorporated. With the mixer on low speed, add the flour mixture and beat just until incorporated. Stir in the chocolate chips.
Transfer the dough to an ovenproof skillet (I used a 13-inch cast iron skillet) and press to flatten in an even layer on the bottom of the pan (dough might be a little crumbly, but it'll bake up perfectly once flattened down).
Bake until the edges of the cookie are brown and the top is golden, about 40-45 minutes. Don't overbake it; it will continue to cook a few minutes out of the oven.
Transfer to a wire rack to cool slightly before serving. Best if served warm with a scoop of vanilla ice cream and a drizzle of chocolate syrup. Enjoy!
Source: Tracey's Culinary Adventures.
Printed From: Bakergirl.