Kitchen @ Hoskins

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cast iron skillet with some butter or non-stick cooking spray. 

Make chocolate chip cookie dough

• Whisk together all purpose flour, baking soda and salt together in a  medium bowl and set aside. 
• Add butter and both sugars into a large bowl, beat with a hand held electric beater for about 2 minutes or until light and fluffy. 

  Add egg, egg yolk and vanilla extract. Beat for 30 seconds. 

  Add flour mixture and beat until just combined (start low and build up to high). Do not over mix. 

  Add 3/4 cup chocolate chips and beat just until well distributed (or you could stir chocolate chips with a spoon. 

  Set aside until you make the cheesecake layer. 

Make cheesecake layer

• Wash and dry beaters. 
• Add cream cheese, egg white, sugar and vanilla extract into a medium bowl. Beat with the hand held electric beater until light and fluffy (about 1 minute). 
  

Assemble cheesecake stuffed chocolate chip skillet cookie

• Press half of the cookie dough evenly in the skillet to form a base. Spread cream cheese mixture evenly over the dough. Pinch chunks of remaining dough and scatter evenly over the cream cheese mixture ( don't worry if it doesn't look neat. The cookie dough will melt and smoothen while baking). 
• Sprinkle additional semi sweet chocolate chips and sea salt on top, if desired. 
• Bake cookie for about 35 minutes or until golden brown on the edges and firm to touch. 

  Place skillet on a wire rack to cool. Serve warm or at room temperature (Cut at room temperature to make neat wedges or serve warm with a spoon).