Chocolate Chip Skillet Cookie

Prep Time: 10 minutes
Cook Time: 28-35 minutes

Makes: 14 servings

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Ingredients

• ¾ cup unsalted butter, melted and cooled until warm

• 1 cup packed light brown sugar

• ½ cup granulated sugar

• 1 large egg

• 1 egg yolk

• 2 tsp vanilla extract

• 2 cups + 2 tbsp all-purpose flour

• ½ tsp baking soda

• 1 tsp salt

• 1½ cups chocolate chips — semisweet, milk chocolate or a combination

• Vanilla ice cream, for serving

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Instructions

1. Preheat oven to 325°F.

2. Melt the butter in a microwave-safe bowl for about 45 seconds, or until mostly melted. Stir and allow it to cool for several minutes.

3. Add the melted butter, brown sugar and granulated sugar to a medium bowl. Beat with an electric mixer until well combined.

4. Add the egg, egg yolk and vanilla, then mix until combined.

5. Add the flour, baking soda and salt. Stir just until no dry streaks remain, being careful not to overmix.

6. Gently fold in the chocolate chips.

7. Press the cookie dough evenly into a 10- or 12-inch cast-iron skillet. A regular oven-safe skillet will also work, although the edges may not become quite as crisp.

8. Bake for 28–35 minutes, until the edges are lightly golden and the center looks just set. Do not overbake — the cookie will continue cooking in the hot skillet after it leaves the oven.

9. Sprinkle flaky sea salt on top of cookie.

10. Allow the cookie to cool in the skillet for at least 20–30 minutes before slicing.

11. Cut into wedges and serve warm.

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Store covered at room temperature for up to 3 days. The prepared dough can be refrigerated for 1–2 days or frozen for up to 3 months. To freeze the baked cookie, cool completely, cut into wedges and store in an airtight container for up to 3 months.