The best kind of cookies are made in one pan (or skillet). No rolling, no chilling and no cookie sheets to clean!
Author: Eva Bakes
1 and 1/2cupsall-purpose flour
1 and 1/2teaspoonscorn starch
1/2cup1 stick unsalted butter, softened
1cupwhite chocolate chipsI used salted caramel baking chips
Preheat your oven to 350 degrees F. Generously grease or spray a 9" or 10" cast iron skillet (if you don't own one, then use a 9" or 10" round cake pan).
In a medium sized bowl, whisk together the flour, salt, baking powder, baking soda and corn starch. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter on medium speed until light and fluffy, about 1 minute. Add in the sugar and continue creaming for 2-3 minutes until the butter is pale.
Add in the egg, egg yolk and vanilla extract and mix well. Turn the mixer down to low and add in the dry ingredients. Mix until no dry streaks remain.
Turn off the mixer and fold in the baking chips and sprinkles by hand (using a spatula or wooden spoon).
Transfer the batter to your prepared skillet and evenly spread it out. The batter is fairly sticky so you could use damp hands or an offset spatula to help you.
Bake in your preheated oven for about 25 minutes or until the cookie appears lightly browned. Remove from the oven and allow it to cool slightly before serving (the top may sink a little, and that's to be expected). Top with ice cream, whipped cream, caramel sauce or whatever makes you happy.
Leftovers should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.Source: Ever so slightly adapted from Posh in Progress