I haven't shown as much love to my cast-iron skillets as they deserve, but recipes like this from Baker's Royale are changing that. There is only one problem with this magnificent pan of cookie ... you want to eat it all while still warm. (Oh, and the skillet is extremely hot and burns your fingers, so two problems I guess.) The problems are well worth it. You're creative. I'm sure you'll find a solution to them.
Skillet Chocolate Chip Cookie
1 3/4 cups unbleached all purpose flour
1/2 tsp. baking soda
10 Tbsp. unsalted butter
1/2 cup granulated sugar
3/4 cup packed dark brown sugar
1 tsp. salt
3 tsp. vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semi-sweet chocolate chips
Preheat oven to 375˚F. Whisk together flour and baking soda; set aside.
Heat 8 tablespoons of butter in an oven-safe skillet over medium heat until melted,
about 2 minutes. Continue stirring for another 1-3 minutes until brown
and nutty in aroma. Remove from heat. Pour heated butter through a sieve
into a heat-proof bowl. Stir in remaining butter until completely
melted. Add both sugars, salt and vanilla to bowl with butter, and
whisk until fully combined. Add egg and egg yolk, and whisk until mixture is
smooth and no sugar lumps remains, about 30 seconds.
Let mixture stand for 3 minutes, and then whisk for another 30 seconds.Repeat this 2 more times until mixture is thick and shiny.
Stir in flour until combined. Stir in chocolate chips until combined. Press cookie dough mixture into skillet. Bake for about 15-17 minutes or until golden brown and still puffy. Makes one giant cookie. You decide how many servings that is.