Cookie Skillet
"One giant cookie baked in a cast-iron skillet, because individual cookies are a form of portion control we reject."
The Game Plan
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Preheat your oven to 350°F. Place a 10-inch cast-iron skillet nearby and give it a light grease with butter or cooking spray.
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In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy — about 2 minutes with a hand mixer or some serious arm work.
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Beat in the egg, egg yolk, and vanilla extract until smooth.
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In a separate bowl, whisk together the flour, baking soda, and salt.
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Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix — nobody wants a tough cookie.
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Fold in the chocolate chips. Eat a few straight from the bag. We won't tell.
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Press the dough evenly into the prepared skillet. It doesn't need to be perfect — rustic is a style.
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Bake for 23–25 minutes, until the edges are golden brown and set but the center still looks slightly underdone and jiggly. This is the key. Trust the jiggle.
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Remove from the oven and immediately sprinkle with flaky sea salt if using.
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Let it cool for 5 minutes (the hardest 5 minutes of your life), then top with big scoops of vanilla ice cream.
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Serve right from the skillet with spoons. Let people dig in. This is not a dignified dessert and that's the point.
