Skillet-Baked Chocolate Chip Cookie - flour

Method

• Preheat the oven to 350F.
• In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until the mixture is light and fluffy, about 2 minutes.
• Add the egg and vanilla; mix until they are fully incorporated.
• Add the flour mixture, and beat until just combined.
• Stir in the chocolate chips.
• Transfer the dough to a 10-inch ovenproof skillet, and press to flatten, covering the bottom of the pan.
• Bake until the edges are brown and the top is golden, 40 to 45 minutes.
• Dont 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 and some caramel sauce.
• In a small saucepan, combine the sugar, salt, and water.
• Cook over medium heat until the sugar is a medium amber color, about 7 minutes; wash the sides of the pan with a pastry brush dipped in water to prevent crystals from forming.
• Remove from heat.
• Stir in the heavy cream; add the butter, and stir until combined.
• Let cool to room temperature; stir in the vanilla.
• The sauce can be stored in an airtight container in the refrigerator up to 2 weeks.
• Reheat gently; serve at room temperature.