• Preheat oven to 350℉ (180℃)
• In a medium bowl, whisk together flour, salt, baking soda, and baking powder. Set aside for later.
  2 cups All-purpose flour, ½ teaspoon Salt, ¾ teaspoon Baking powder, ½ teaspoon Baking soda
• Using a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed to ensure everything is well mixed. Note: A hand mixer can also be used if you don’t have a stand mixer.
  5 Tablespoons Unsalted butter, ½ cup Granulated sugar, ¾ cup Light brown sugar
• Add egg to the mixing bowl. Mix on medium speed until combined, scraping down sides of the bowl as needed.
  1 Large Egg
• Add the flour mixture and mix on low speed until combined.
• Gently fold in the chocolate chips by hand using a spatula or wooden spoon, just until evenly combined.
  1 ½ Cups Chocolate chips, bittersweet

Assemble and bake skillet cookies

• Lightly brush each cast iron skillet with melted butter
  2 Tablespoons Unsalted butter, melted
• Divide cookie dough evenly between the 6 skillets (approximately a scant ¼ cup of dough).
• Using your hands or a dough tamper, lightly press dough evenly in each skillet.
• Place skillets on a baking sheet. Bake in preheated oven for 12 - 14 minutes, or until tops and edges of cookies are browning.
• Cool skillet cookies for 20 minutes before serving.
• Enjoy!