Photo by Shellfish
Who can resist a giant chocolate chip cookie? If your not enticed yet you will be once you see the sweet, soft center of milk and semisweet chocolate chips. For those of you who don’t fear the ultimate indulgence, top it with a scoop of vanilla ice cream and homemade caramel sauce or chocolate sauce.
My family has been serving these slices of heaven for years and apparently so has Martha Stewart’s.
Skillet Baked Chocolate Chip Cookies
Makes 8 servings
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
1. Preheat oven to 350-f 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 over bake; 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. (source)