makes eight servings
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips
1/2 cup chopped pecans
1. Preheat the oven to 350 degrees.
2. Lightly oil the bottom and sides of an 8- or 10-inch cast-iron skillet with a neutral oil (such as vegetable or canola oil).
3. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
4. In the bowl of an electric mixer with the paddle attached, cream together the butter and sugars at high speed until light and creamy, about 2 minutes. Add in the egg and beat to combine, scraping down the sides as necessary with a rubber spatula. Beat in the vanilla extract. Slowly stir in the flour mixture. Then, stir in the chocolate chips and chopped pecans by hand.
5. Turn the dough out into the prepped skillet and use your fingertips to press the dough evenly into the bottom of the skillet.
6. Bake in the oven 40-45 minutes, or until the sides are lightly browned, and the middle has set. Remove the skillet from the oven and place on a wire rack to cool for at least 20 minutes. Serve warm or room temperature with a generous scoop of vanilla ice cream.