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You can just roll me right into the holiday season. How could I try this recipe and then NOT share it with you?!?

I read about this recipe from a cool site called Gojee. Gojee is a beautifully designed, new food lover destination. Tell Gojee what you’re craving and what you have in your kitchen, and they’ll spoon feed your eyes something dreamy. Got Eggs? Black Pepper? Truffle-laced whole-grain farm-swaddled pork loin? Gojee has a recipe for that. Check it out when you have time to play: click here. Gojee connected me to a blog called SophistiMom.com where I fell hard for this idea.

One-pan dark chocolate chunk skillet cookie

1 stick (8 tablespoons) unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon pure vanilla extract
1 egg
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup chocolate chunks

1. Preheat oven to 350 degrees. Melt butter in an 8-inch cast-iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.

2. Crack an egg onto the butter and sugar mixture, and use a fork to whisk it well into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well mixed. Stir in chocolate chunks. Place in the oven for 15-20 minutes*, or until starting to turn golden on the top and around the edges, but soft in the center. Serve with vanilla ice cream.

* As many readers have pointed out, cooking time can vary greatly. When I doubled this recipe, for instance, I made it in a larger pan, and the cooking time was probably around 35 minutes. Also, it will depend on how hot your pan is when you put it in the oven, the size of it, and how well it conducts heat. When you’re making it, judge the cooking time according to the “doneness” of your preference. You may have to wait a little longer than the recipe says, but you won’t be sorry.

Images courtesy: www.sophistimom.com

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