¾cup(170 g) unsalted butter, melted and slightly cooled
1cup(200 g) packed light brown sugar
½cup(100 g) granulated sugar
1large egg, room temperature
1egg yolk, room temperature
2teaspoonspure vanilla extract
1 ½cups(260 g) semisweet chocolate chips
Vanilla ice cream for serving
Instructions
Preheat oven to 350℉. Lightly grease a 10-inch or 12-inch skillet with the butter wrapper or cooking spray. Set aside.
In a bowl, whisk together flour, baking soda and salt. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat melted butter, brown sugar and sugar on medium-high speed until light in color, about 2 minutes. Mix in egg, egg yolk, and vanilla until combined. Scrape down the sides and bottom of the bowl as necessary.
Add dry ingredients to wet ingredients and mix just until combined. Stir in chocolate chips by hand.
Transfer dough to skillet. Press it into the bottom in an even layer. Bake at 350℉ for 20 to 25 minutes or until golden. Do not over-bake (the cookie will continue baking in the hot skillet after it’s removed from the oven).
Cool for 15 minutes, then top with a scoop or two of vanilla ice cream. A drizzle of chocolate syrup, caramel sauce or sprinkle of sea salt are also good toppings!
Notes
Skillet size: If using a 10-inch pan, the dough will be thicker and will need 25 minutes baking time. For a 12-inch pan, bake for only 20 minutes.Pans: Remember to wash your cast iron skillet before using to get rid of any remaining flavors from its previous use. If you don't have a cast-iron pan, any oven-safe skillet will work.Make ahead the dough and store covered in the refrigerator for up to 48 hours. The dough can remain in the bowl or be pressed into the skillet. If baking chilled dough, the cookie may need a few extra minutes in the oven.Store leftovers in an airtight container at room temperature for up to 1 week.Freeze dough or cookie slices for up to 3 months. Wrap in plastic wrap and store in the freezer.