Pizzookie

Skillet Cookie a.k.a Pizzookie (for when you are craving Oregano's, yummm)
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 cup unsalted butter, softened
1/2 cup sugar
3/4 cup packed light-brown sugar
1 large egg
2 tsp. pure vanilla extract
1 1/2 cups (about 9 oz.) mixed milk- and semisweet chocolate chips
1 1/2 cups chopped pecans
Preheat oven to 350° degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips. Transfer dough to a 10-inch ovenproof skillet, and press to flatten (slightly lower in the middle), covering bottom of pan. Bake until edges are brown and top is golden, 40 to 45 minutes. Don't over bake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream.