Seeded Skillet Cookie

• 8 tablespoons butter (1 stick)
• 3/4 cup brown sugar
• 1 egg
• 1 tablespoon vanilla
• 1 cup flour (white or whole wheat if you're feeling virtuous)
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon flaxseed
• 1 tablespoon chia seeds
• 1 cup chocolate chips

1. Preheat oven to 350 degrees. Start by heating a smallish (8-9 inch) skillet (cast iron preferred). Cut butter into tablespoon pieces and add to warm skillet. Heat until brown solids form, smells nutty (is browned). If you are less practiced in browning butter, you can do this in a light colored pan, but I oppose dirtying another dish. Pour into a heatproof dish and stick it in the fridge for now.
2. Add chia and hemp seeds to warm skillet and toast lightly with salt. Remove salty toasty seeds from skillet and set aside to cool. Remove skillet from heat and set aside to cool.
3. Sift (or stir) together flour and baking soda. Stir in cooled salty seed mixture.
4. Grab your now-coolish browned butter from the fridge and vigorously mix in brown sugar. Once well combined, add egg and vanilla. Resist eating/drinking mixture as-is.
5. Combine wet ingredients with dry, stirring until combined. Then fold in chocolate chips and scrape your dough into the skillet. Spread it evenly in to the pan and pop that bad boy in to the oven for 25 (gooey) to 35 (crisp and proper) minutes. Remove, cool (optional), slice, and enjoy!

butter, brown sugar, egg, vanilla, flour, baking soda, salt, flaxseed, chia seeds, chocolate chips

Taken from food52.com/recipes/10481-seeded-skillet-cookie (may not work)