One-Pan Dessert: Skillet Chocolate Chip Cookie

Much like a large portion of the world's population (right? probably?), I dislike washing dishes. So I don't love baking, because of how many dishes I end up needing to wash afterwards! But this? Mix it in the pan, bake it in the pan, no multiple bowls & other dishes needed! And it's highly likely these are pantry staples that you always have on hand, so this is the perfect last-minute dessert.

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There are a couple ways you can make it—I use this 12-inch cast iron skillet, but you can also use a 13x9" baking dish, just melt the butter in the dish while you preheat the oven. Or you can halve the recipe and use a 10" skillet, or an 8x8" baking dish, just reduce the cooking time slightly.

This combines my favorite chocolate chip cookie textures, crunchy on the edges but deliciously soft and almost fudgey in the middle—better than any blondie I've ever had, and infinitely customizable if you want to add nuts, toffee bits, dried fruit, the sky's the limit!

Ingredients:

3/4 cup (1.5 sticks, or 12 tablespoons) butter
2/3 cup brown sugar, packed
1 cup granulated sugar
2 tsp vanilla extract
2 eggs
2 cups all-purpose flour
1 tsp baking soda
1 tsp kosher salt
1.5 cups chocolate chips

Instructions:

1. Preheat oven to 350°. In a 12" cast iron pan, melt butter over medium heat until almost melted, then remove from heat, allowing residual heat to finish melting butter.

2. Add sugars and vanilla extract, mixing thoroughly with a wooden spoon.

3. Add dry ingredients (flour, baking soda, salt) and mix until mostly combined.

4. Make a well at the edge of the pan (it should be cooler than the center) and add the eggs, mixing immediately and thoroughly with the other ingredients.

5. Add chocolate chips and stir to combine, smoothing top.

6. Bake for 30 minutes at 350°, until center is mostly set. Let cool 10 minutes or more, and cut into wedges to serve.