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Skillet Cookie!

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Yes, that exclamation point above is needed.

This cookie is amazing and crazy easy. Yay for easy, right?

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In fact, the only real problem with this cookie is that it will be rapidly consumed. See that thumbs up? It’s for real.

Skillet Chocolate Chip Cookie

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup sugar
3/4 cup packed light-brown sugar
1 large egg
1 teaspoon cinnamon
1 1/2 cups (about 9 ounces) semisweet-chocolate chips

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, 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; mix until fully incorporated. Add flour mixture, and beat until just combined.
Stir in chocolate chips.
Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 40 to 45 minutes. (Watch it — mine takes much less time but I think my oven is kind of an overachiever. I haven’t had this oven long so I’m still trying to figure it out. ) Don’t overbake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes.

Cut into wedges and serve with ice cream and caramel sauce, if you want to be fancy.

It’s yummy, y’all! Happy Friday!

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