GIANT CHOCOLATE CHIP SKILLET COOKIE

2 cups all purpose flour

1 tsp. baking soda
3/4 tsp. salt
3/4 cup (6 oz.) butter, softened
1/2 cup granulated sugar
3/4 cup packed brown sugar
1 large egg, room temperature
2 tsp. vanilla extract
1-1/2 cups chocolate chips
1-1/2 cups chopped walnuts or pecans
Vanilla ice cream, to serve (optional)

9-12 inch cast iron skillet

Preheat oven to 350 degrees F.  Combine flour, baking soda, and salt in small bowl and whisk or sift them together; set aside.

Place softened butter and the sugars in a large bowl or the bowl of a stand mixer.  Mix them together on medium-high speed using the stand mixer or hand mixer for about 2 minutes, until light and fluffy.

Scrape down the paddle, the sides, and the bottom of the bowl.  Add the egg and vanilla extract.  Mix again until the egg is fully incorporated into the butter.  Using an egg that is the same temperature as the other ingredients really speeds this process along.

Add dry ingredients and mix on low speed.  Mix just until the flour disappears into the batter.  Add the chocolate chips and the chopped walnuts or pecans, and stir them in by hand. 

Place cookie dough into well greased skillet.  Smooth dough into an even layer.  Bake at 350 degrees for 25-40 minutes, until it is puffed, golden, and the edges have nicely browned.  It is better to err on the side of under-baking, because the cookie will continue to cook for a few minutes once out of the oven.

Cool in skillet on wire rack for 20 minutes, until warm but no longer hot.  Use knife to cut it into wedges. Serve with ice cream if desired.  Additional optional toppings: chocolate sauce, caramel sauce, or dulce de leche.