Skillet Chocolate Chip Cookie

Recipe adapted from Caroline Chambers’ What to Cook When You Don’t Feel Like Cooking,

Ingredients:

• 1 c. (2 sticks) unsalted butter
• 12 oz. semi sweet chocolate chips
• 1 c. brown sugar
• 1/3 c. granulated sugar
• 1 egg
• 1 egg yolk
• 1 TBSP vanilla extract
• 2 c. flour
• 1 tsp. baking soda
• 1/2 tsp. kosher salt
• 1 1/2 tsp. flaky salt
• Vanilla ice cream for serving

Directions:

1. Melt butter in a 10-12 inch oven proof skillet over medium low heat, swirling butter often, until the butter foams, then cook until the milk solids drop tot he bottom and begin to brown, 5-8 minutes total. If butter starts to bubble and spit, reduce heat. Remove skillet from heat and allow butter to cool for 30 or so minutes.
2. Once the butter cools, add the brown sugar and granulated sugar to the skillet and stir to combine. Stir in the egg, egg yolk, and vanilla.
3. Pile the flour, baking soda, and salt on top of the butter mixture. Use your fingers to sift the baking soda into the flour, then stir it into the butter mixture (it will seem like too much flour, but keep stirring until combined).
4. Stir in the chocolate chips. Using your hands, press the dough to the edges of the skillet and smooth out the top. Sprinkle with flaky salt.
5. Allow dough to rest at room temperature for at least 30 minutes to allow the flour to hydrate before baking, if you can.
6. When ready to bake, preheat the oven to 325F, and bake for 20-30 minutes, until the cookie is light golden bust still very soft looking in the center. A 12 inch skillet will need less time while a 10 inch skillet will need more time.
7. Top with ice cream and eat immediately or let cookie cool for about 20 minutes and scoop into bowls or slice into pieces.

Skillet Chocolate Chip Cookie: