Chocolate Chip Skillet Cookie

We didn't have a typical Thanksgiving dinner this year, but when it came time for dessert I wanted something special, that everyone would like, without a lot of fuss, using the ingredients I had on hand. Not an easy undertaking! I thought of what everyone likes when we have dessert out, and remembered the gooey, crispy, chocolately pan cookies everyone loves. It came together quicker than I expected (no creaming of sugar and butter) and my family liked it better than the restaurant version. This recipe is a keeper!

Ingredients

1 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup granulated sugar

1/2 cup brown sugar

1 teaspoon vanilla

1/2 cup melted butter

1 egg

1 cup semi-sweet chocolate chips

(optional--ice cream of your choice, caramel or chocolate ice cream topping)

Preheat oven to 350 degrees. Place 9 inch cast iron skillet in oven to preheat also (a 9 inch glass pie plate will work also).

1. In a small bowl, whisk together flour, baking soda and salt. Set aside.
2. In a medium bowl, stir together granulated sugar, brown sugar and vanilla.
3. Add melted butter and mix well.
4. Add egg and mix well.
5. Add dry ingredients to butter mixture, stir until well-combined and smooth.
6. Stir in chocolate chips, reserving a small amount.
7. Carefully remove hot skillet (or pie pan) from oven, coat with butter.
8. Add cookie batter to skillet, smoothing it to fill pan to edges.
9. Bake at 350 degrees for 15 to 18 minutes, until edges are puffed and center of cookie looks done (there should be a light crust over the top).
10. Press a few of the remaining chocolate chips into the surface of the cookie.
11. Allow to cool for 5 minutes.
12. If desired, top with a few scoops of ice cream and ice cream topping. Serve with 4-6 spoons!