Chocolate Chip Skillet Cookie with a Soft Middle

What you need

• 170 g (3/4 cup) unsalted butter, melted and cooled, plus a little for greasing
• 200 g (1 cup packed) dark brown sugar
• 50 g (1/4 cup) granulated sugar
• 1 large egg, at room temperature
• 1 large egg yolk
• 2 tsp vanilla extract
• 280 g (2 1/4 cups) plain flour
• 1 tsp baking soda
• 1/2 tsp salt
• 170 g (1 cup) semisweet chocolate chips
• flaky sea salt, optional, for sprinkling
• vanilla ice cream, for serving

Method

Restated from the original video

1. 1

   Heat the oven to 175 °C (350 °F) and lightly butter a 25 cm (10 in) cast-iron skillet.

2. 2

   Whisk the flour, baking soda and salt together in a bowl.

3. 3

   In a larger bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth.

4. 4

   Whisk in the egg, the yolk and the vanilla until glossy, about 30 seconds.

5. 5

   Stir the flour mixture into the wet mix with a wooden spoon just until no dry streaks remain.

6. 6

   Fold in most of the chocolate chips.

7. 7

   Press the dough into the skillet in an even layer and dot the remaining chocolate chips over the top. Sprinkle with flaky salt if using.

8. 8

   Bake until the edges are deep golden and the centre has puffed and no longer looks wet, 30-35 min.

9. 9

   Let it stand in the skillet for 10 min so the middle firms up a little.

10. 10

    Serve warm straight from the skillet with scoops of vanilla ice cream.

Imported from girlversusdough.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.