From the recipe box of travel writer Carole Terwilliger Meyers.
This chocolate chip cookie is the biggest I have ever made, and it is also probably the best. Of course, I did share eating it with several other people. This cookie is best made in a cast-iron frying pan, because the iron makes it bake up crispy. A French-style stoneware pie plate such as this one by Emille Henry also works well. I am very fond of my red Emile Henry pie plate, which is made of high-fired French Burgundy clay.
2 Tbl. butter
Place in a 9-inch cast-iron skillet and melt over low heat.
1/2 cup butter (1 stick), softened
½ cup sugar
½ cup brown sugar, packed
In a bowl, beat until fluffy.
1 large egg
2 tsp. vanilla
Add and beat until combined.
1¼ cup flour
½ tsp. baking soda
Add and mix until combined.
3/4 cup chocolate chips (I prefer milk chocolate)
½ cup walnuts (optional)
Add and mix until just combined. Press dough into skillet.
350 degrees, 20 to 25 minutes or until edge is crisp and cookie is golden brown and cooked through. Cool. Cut in pie shape wedges.
Serves 6 to 8.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)