Giant Snickerdoodle Cookies in a Skillet

Ingredients:

• 220 g unsalted butter
• 2 tbsp. + 2 tbsp. premium flour
• 1 teaspoon of baking soda
• 1 teaspoon cream of tartar
• 1/4 teaspoon fine salt
• 1 tbsp. + 2 tbsp. granulated sugar
• 1/4 cup light brown sugar
• 1 large egg
• 2 tsp ground cinnamon

Preparation:

1. Position a rack in the center of the oven and preheat the oven to 350°F (175°C). Melt the butter in a 10-inch (25 cm) cast-iron skillet over medium heat, then set aside to cool slightly, about 5 minutes.
2. In a medium bowl, combine flour, baking soda, cream of tartar, and salt. In a large bowl, vigorously whisk 1 teaspoon granulated sugar, brown sugar, and egg. Add melted butter. Do not wipe out the pan.
3. Add the flour mixture and continue whisking until the batter is smooth. Let the batter and greased pan sit separately in a cool place for 30 minutes. The batter will set slightly and the pan will cool.
4. Combine the remaining 2 tablespoons of granulated sugar in a large bowl with the cinnamon. Form the dough into a large ball and gently roll it in the sugar mixture to coat evenly.
5. Place the dough ball in the center of the prepared pan. Bake until the edges are golden brown, the centers are still soft, and the tops are cracked, about 35 minutes, rotating halfway through. Let cool on a wire rack for at least 15 minutes. Slice and serve warm or at room temperature. Store in a tightly sealed container at room temperature for up to 3 days..