Skillet Chocolate Chip Cookie

Ingredients

• Salt
• Butter
• Sugar
• Granulated sugar
• Brown sugar
• Baking powder
• Milk
• Baking soda
• Egg
• Cornstarch
• Flour
• Chocolate chips
• Light-brown sugar
• Vanilla
• Can
• Cream
• Vanilla bean
• Molasses
• Ice

Directions

1. Heat the oven to 350 degrees. Grab a mixing bowl and whisk the flour, cornstarch, baking powder, baking soda and salt together, then put that bowl to the side. In an electric mixer, beat the butter with the granulated sugar, molasses and coffee creamer powder until the mixture lightens in color and turns fluffy, about 4 minutes. Add the egg and vanilla bean paste, and mix them in.
2. Add the flour mixture gradually, mixing only until the dough comes together. Fold in the milk chocolate chips and semi-sweet chocolate chips. If you want a prettier top, reserve 2 Tbsp of the chocolate chips before folding in the rest; once the dough is in the skillet, scatter those 2 Tbsp over it and press the 2 Tbsp lightly into the surface so the chocolate shows.
3. Coat a 10 inch cast-iron skillet with butter; rubbing the pan with a chilled stick of butter works well. Transfer the dough to the skillet and smooth it into an even layer. Bake in the heated oven for 25-30 minutes, stopping when the cookie is golden, remembering that it will set a bit more after it comes out.
4. Wait about 20 minutes before slicing. Or, if warm skillet-cookie chaos is the goal, cool it for about 5 minutes and spoon it straight from the pan with ice cream, hot fudge and caramel sauce. If molasses is not on hand, swap in 1/2 cup packed light-brown sugar for 1/2 cup of the granulated sugar; that means 1/4 cup plus 2 Tbsp granulated sugar together with 1/2 cup light brown sugar.