Chocolate Chip Cookies (Skillet Baked)

Sheer size is reason enough to crave this giant cookie. Dig a little deeper, however - down to its soft, sweet center - and you'll find an irresistible cache of milk- and semisweet-chocolate chips. If you need further enticement, consider how easy it is to make: It is bake-and-slice simplicity itself. Serve a warm wedge topped with vanilla ice cream.

2 cups all-purpose flour, unbleached
1 tsp. baking soda
½ tsp. sea salt
¾ cup butter, softened
½ cup sugar
¾ cup light brown sugar
1 large egg
2 tsp. pure vanilla extract
1½ cups (9 oz)milk and semi-sweet chocolate chips
2 pints vanilla ice cream

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the 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 a 10” ovenproof skillet, and press to flatten, covering bottom of pan.

Bake until edges are brown and top is golden, 40-45 minutes.

Don't over bake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15-20 minutes.

Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream.

Makes 8 servings.