The marriage of basic wonders chocolate chip cookie and cast iron skillet is so obviously perfect but didn't cross my mind until I stumbled upon good ole Martha's example. Each thick, pie-like slice is chewy in the middle and crispy, with a hint of seasoned skillet taste, on the outside. Serve it hot out of the oven a la mode for a full-fledged dessert presentation, and then stash leftovers in plastic bag for an afternoon chocolate pick-me-up at work.
Skillet Chocolate Chip Cookie
Slightly adapted from Martha Stewart
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 chocolate chips
2 pints vanilla ice cream (optional)
Caramel Sauce (optional)
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.
Transfer dough to a 10-inch ovenproof (preferably cast iron) 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.