Ingredients

The following ingredients have 4 Servings
  • 10 tablespoons unsalted butter (softened)
  • ¾ cup brown sugar (packed)
  • ⅓ cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 ¾ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups chocolate chips*
  • 4 tablespoons unsalted butter (softened)
  • ⅓ cup light brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg
  • ¾ teaspoon vanilla extract
  • 1 cup all purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup chocolate chips*
  • vanilla ice cream

Instruction

  • Preheat oven to 350°F with a rack just below the middle of the oven (in the lower third). Grease a 10-inch (large recipe) or 8-inch (small recipe) cast iron skillet and set it aside.
  • In a large bowl using a hand mixer or stand mixer with the paddle attachment, beat butter and both sugars for 1 minute, until light and creamy. Add egg, egg yolk, and vanilla extract and beat to combine, scraping the sides of the bowl as needed.
  • In a separate bowl, combine flour, baking soda, and salt. Add dry ingredients to the butter mixture and beat until thoroughly combined. Using a rubber spatula, stir in most of the chocolate chips, reserving a couple tablespoons for topping the cookie.
  • Scoop the dough into the cast iron skillet and press it into an even layer (I moisten my fingertips with water to easily press it in; it will be sticky). Sprinkle the reserved chocolate chips over the top. Bake the large skillet for 25-30 minutes and the small skillet for 18-23 minutes. The center should still be a bit underdone, the edges should be set, and the whole cookie should be golden brown. Be careful not to overbake. Place on a wire rack and allow to cool for at least 30 minutes, preferably an hour. Serve warm with ice cream.