INGREDIENTS

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup + 4 teaspoons unsalted butter, softened
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips

DIRECTIONS

  1. Combine the flour, baking soda and salt in a bowl. Combine the sugars in the bowl of an electric mixer and beat with the paddle on medium speed until well mixed. Add 1/2 cup of the butter and beat on high until light and fluffy. Scrape down the sides of the bowl then beat in the egg and vanilla extract, 1 minute. Reduce the mixer speed to low and add the flour and chocolate chips and mix until just combined. Chill 15 minutes.
  2. Divide the dough into 24 slightly rounded tablespoon portions and form each into a ball. Melt 1 teaspoon of the remaining butter in an Anolon Advanced 14-inch French Skillet over medium-low heat. Add 6 dough balls and flatten each slightly with a spatula. Cover the skillet with aluminum foil and cook until browned on the bottom then carefully turn the cookies (they will be delicate) and cook 3 minutes longer. Transfer cookies to a wire rack and allow to cool. Remove the skillet from the heat and wipe clean with a paper towel. Return to the heat and repeat with remaining butter and dough being sure to wipe out skillet between each batch.
  • Yield: 2 dozen cookies
  • Course: Dessert