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One giant chocolate chip cookie baked in a skillet until gooey in the middle, topped with a scoop of ice cream. Made for sharing.
Cream the 8 tablespoons soft butter with the 100 g brown sugar and 0.25 cup sugar for 2 to 3 minutes until fluffy. Beat in the egg and vanilla, then fold in the 1.5 cups flour, the baking soda, salt and most of the 120 g chocolate chips.
Press the dough evenly into a buttered 20 to 23 cm cast-iron skillet and stud the top with the rest of the chocolate chips.
Bake at 180°C for 20 to 25 minutes, until golden at the edges but still soft and slightly underset in the middle. It firms up as it cools.
Let it settle for 5 minutes, then serve straight from the skillet while still warm.
Top with the scoop of ice cream so it starts to melt into the warm cookie, then serve at once.
