Chocolate Cookie Baked in a Skillet

I have to admit that these past days I have being having a kind of “blog crisis”. For a moment I started to wonder what I was doing, where I was going and what was my next step.

In me, this is kind of normal. I think this type of thoughts are a result of my professional life. I am always re-assessing. Always making sure that we are on the right track in line with the set objectives.

Maybe everyone has had a “blog crisis” …. I hope. Since I still don´t know where I am going and what is my next step, I went back to the beginning: the therapy.

I have prepared something simple, cozy and comfort. A chocolate cookie baked in a skillet. The recipe is from the Martha´s cookie book. Serve it warm with ice cream and cry!!

I hope you like it!!

Ingredients

Serves 8

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

2 teaspoons pure vanilla extract

1 1/2 cups (about 9 ounces) mixed milk- and semisweet chocolate chips

Directions

Preheat oven to 180º(350 degrees). In a medium bowl, whisk together flour, baking soda, 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 and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips.

Transfer dough to a 25 cm (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. 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 8 wedges. Serve warm; top each wedge with a scoop of ice cream.