Cast-Iron Skillet Chocolate Chip Cookie

 A cookbook recipe exclusively for All-Access members from  Cook It In Cast Iron (americas test kitchen)

 WHY THIS WORKS

A cookie in a skillet? We admit this Internet phenom made us skeptical. . . until we tried it. Unlike making a traditional batch of cookies, this treatment doesn't require scooping, baking, and cooling multiple sheets of treats; the whole thing bakes at once in a single skillet. Plus, the hot bottom and tall sides of a well-seasoned cast-iron pan create a great crust on the cookie. And this treat can go straight from the oven to the table for a fun, hands-on dessert—or you can slice it and serve it like a tart for a more elegant presentation. What's not to like? We cut back on butter and chocolate chips from our usual cookie dough recipe to ensure that the skillet cookie remained crisp on the edges and baked through in the middle while staying perfectly chewy. We also increased the baking time to accommodate the giant size, but otherwise this recipe was simpler and faster than baking regular cookies.

INGREDIENTS

12 tablespoons 

¾ cup packed (5 1/4 ounces) 

½ cup (3 1/2 ounces) granulated sugar 

2 teaspoons 

1 teaspoon salt 

1 large egg plus 1 large yolk

1 ¾ cups (8 3/4 ounces) all-purpose flour 

½ teaspoon baking soda 

1 cup (6 ounces)