By Tracey
Skillet-Baked Chocolate Chip Cookie
from Martha Stewart
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks, 12 tablespoons) unsalted butter, at room temperature
- 1/2 cup sugar
- 3/4 cup packed light brown sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups (about 9 oz) semisweet chocolate chips
Directions:
Preheat oven to 350 F.
In a medium bowl, whisk together the flour, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars 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 combined. Finally, add the chocolate chips and mix to distribute.
Transfer the dough to a 10-inch ovenproof (cast-iron works well!) skillet, and press to flatten in an even layer on the bottom of the pan. Bake until the edges of the cookie are brown and the top is golden, about 40-45 minutes. Don’t overbake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool slightly before serving.
