Nothing like a nice warm gooey cookie... I don't care if it's 90 degrees outside!
Doesn't get much easier than a skillet baked chocolate chip cookie! Today I did not have the milk chocolate chips handy, but it is still great using just the semi-sweet chocolate chips. I also like to use Ghirardelli brand chips.
I love using this Martha Stewart recipe when I need something quick or I don't feel like scooping out dozens of balls of cookie dough.
Skillet Baked Chocolate Chip Cookie
By Martha Stewart
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
½ cup sugar
¾ cup packed light brown sugar
1 large egg
2 teaspoons vanilla extract
1 ½ cups mixed milk & semi sweet chocolate chips
Preheat oven to 350 degrees.
In medium bowl whisk together flour, baking soda, salt; set aside.
In the bowl of an electric mixer with 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 10-inch ovenproof skillet and press to flatten, covering bottom of pan.
Bake until edges are brown and top is golden, 38-45 minutes.
DON’t over bake; it will continue to cook a few minutes out of the oven.
Transfer to wire rack to cool, 15-20 minutes.
Cut into wedges and serve warm.