Skillet Cookie

From: NYT cooking

https://cooking.nytimes.com/recipes/1024224-skillet-chocolate-chip-cookie

Ingredients 

• 8tablespoons/113 grams unsalted butter, at room temperature
• ½cup/110 grams packed dark brown sugar
• ½cup/100 grams granulated sugar
• 1large egg
• 1tablespoon vanilla extract
• 1½cups/192 grams all-purpose flour
• ¾teaspoon baking soda
• ¾teaspoon kosher salt (such as Diamond Crystal)
• 1cup/140 grams chopped semi-sweet chocolate
• 1cup/96 grams whole walnut halves or walnut pieces

Step 1

Heat the oven to 350 degrees. In a large bowl, with a wooden spoon or an electric mixer on medium, combine the butter, brown sugar and granulated sugar and beat until smooth and creamy, about 1 minute. Add the egg and vanilla and beat to combine.

Step 2

Add the flour, baking soda and salt to the butter mixture and mix until just combined. Mix in the chocolate and the walnut halves.

Step 3

Spread the batter evenly in a 12-inch oven-safe skillet. It will be thin. Bake until golden brown and set but still slightly gooey in the center, 20 to 22 minutes. Let stand for at least 5 minutes before serving warm or at room temperature. The cookie is best the day it’s made, but leftovers will last, well-wrapped, up to 3 days at room temperature.