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One-Pan Chocolate Chip Skillet Cookie

This is the perfect lazy weekend dessert. You only dirty one fork, a wooden spoon, and a skillet. But your family might lick the actual skillet clean, so that’s even one thing fewer in the sink. Make sure they wait until it cools off completely, though. We don’t want anyone burning themselves.

I made this a couple of weeks ago with a big chopped up chunk of Valrhona chocolate. But since not many people have it lying around, I adapted this recipe with chocolate chips. I also increased the size of the recipe to fit in a larger skillet. You can make adjustments as you need to. This is delicious—but by no means does it need to be perfect.

One-Pan Chocolate Chip Skillet Cookie

2 sticks butter
1 cup brown sugar, firmly packed
1 cup granulated sugar
2 eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
2 cups (1 bag) chocolate chips

1. Preheat the oven to 350 degrees. Place a large 10 or 12 inch skillet over medium heat. Melt the butter in the skillet until it is about halfway melted. Remove from heat, and stir the butter until completely melted. Stir in sugars. Wait for the pan to cool, so that it’s warm, but not too hot. Break an egg into the sugar and butter, and use a fork to break up the egg and mix everything well. Stir in vanilla.

2. Add in flour, baking soda, and salt. Use a wooden spoon to carefully incorporate dry ingredients. Stir in chocolate chips. Place in the oven for 20-35 minutes (Cooking time will depend on size and heat conductivity of your skillet. Just keep an eye on it. It’s no big deal if you have to check it several times). Cookie should golden brown on the edges, and puffy in the middle. Serve with vanilla ice cream.

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