Chocolate chip skillet cookie

Heat the oven to 350; no chill time is needed. Give a 10-inch skillet a couple of hits of baking spray.

Weigh 240 g all-purpose flour into a big bowl on a scale; add half a teaspoon each of salt and baking soda and whisk. Sifting is not needed.

In another bowl, cream 10 tablespoons room-temperature unsalted butter briefly with a mixer.

Add 100 g granulated sugar and 110 g packed brown sugar, broken up by hand; scrape the bowl down.

Mix on medium high 3 to 4 minutes until light and fluffy.

Add a room-temperature egg and 10 ml vanilla; scrape down and mix until smooth.

Add the dry mixture and mix until almost combined; add three quarters of a cup of chocolate chips and mix about 30 seconds just to distribute.

Press the dough into the prepared skillet in an even layer with clean hands; sprinkle about two tablespoons of chocolate chips over the top.

Bake at 350 for 22 to 25 minutes, until the edge is browned and a skewer in the center comes out clean.

Sprinkle with a little flaked sea salt if desired and top with scoops of ice cream.