Skillet-Baked Chocolate Chip Cookies

[2sdae]

Skillet-Baked Chocolate Chip Cookie


Sheer size is reason enough to crave this giant cookie. Dig a little deeper, however -- down to its soft, sweet center -- and you'll find an irresistible cache of milk-and-semisweet-chocolate chips. If you need further enticement, consider how easy it is to make: It's bake-and-slice simplicity itself. Serve a warm wedge topped with vanilla ice cream and homemade caramel sauce.



Ingredients

Serves 8.

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1/2 cup sugar
• 3/4 cup packed light-brown sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 1/2 cups (about 9 ounces) mixed milk- and semisweet chocolate chips
• 2 pints vanilla ice cream
• Caramel Sauce

Directions

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips.
2. Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 40 to 45 minutes. Don't overbake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream and some caramel sauce.

[Rezzycakes]

This sounds delish!! TFP!

[2sdae]

love this on a lazy weekend!