Chocolate Chip Skillet Cookie

Method

1. Preheat the oven to 350 F and generously grease a 10-inch cast iron skillet with the extra tablespoon of butter, coating the bottom and up the sides.
2. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together with a hand mixer or wooden spoon for about 2 minutes, until the mixture looks light, fluffy, and noticeably paler in color.
3. Add the egg and vanilla extract to the butter mixture and beat until fully combined and smooth, scraping down the sides of the bowl with a spatula as needed.
4. In a separate bowl, whisk together the flour, baking soda, and salt, then add this dry mixture to the wet ingredients and stir with a spatula just until no dry streaks of flour remain; do not overmix or the cookie will turn out tough.
5. Fold in the chocolate chips by hand until evenly distributed throughout the dough.
6. Press the cookie dough evenly into the prepared skillet, spreading it out to the edges with a spatula so it bakes evenly.
7. Bake for 22 to 25 minutes, until the edges are deep golden brown and set but the center still looks slightly soft and underdone; a toothpick inserted 2 inches from the edge should come out with a few moist crumbs, not wet batter.
8. Remove the skillet from the oven and let it cool on a wire rack or trivet for 10 minutes; the skillet handle will be extremely hot, so use a thick oven mitt any time you touch it.
9. Serve warm, straight from the skillet, topped with scoops of vanilla ice cream if desired, scooping portions out with a large spoon.