Snow-Day Skillet Cookie
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/2 cups mixed milk and semisweet chocolate chips (about 9 ounces)
Adapted from ezrapoundcake.com
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until the mixture is light and fluffy, about 2 minutes.
Add egg and vanilla, mixing until they are fully incorporated.
Add flour mixture, and beat until just combined.
Stir in chocolate chips.
Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering the bottom of the pan. Bake until the edges are brown and top is golden, 40 to 45 minutes. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve each with a scoop of ice cream or a large glass of milk.