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2 sticks (8 ounces) unsalted butter, at room temperature, plus more for greasing the pan

1 cup packed light-brown sugar

⅔ cup granulated sugar

1 large egg

2 teaspoons vanilla extract

2 ¾ cups all-purpose flour

1 teaspoon kosher salt or ½ teaspoon fine sea salt

¾ teaspoon baking soda

¾ teaspoon baking powder

8 ounces semisweet chocolate chips

1 cup pecan halves, lightly toasted and coarsely chopped

3 ounces tart dried cherries, coarsely chopped

Flaky salt, for sprinkling on top (optional)

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1. Preheat the oven to 375°F and grease a No.10 (11 ⅝" skillet with butter. In the bowl of a stand mixer (or in a large bowl with a handheld mixer), combine the butter, brown sugar, and white sugar. Beat at high speed until light and creamy, about 4 minutes, scraping down the side of the bowl as needed. Reduce the speed to low, add the egg and vanilla, and mix until combined. In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Slowly add to the butter and mix until just combined. Add the chocolate, pecans and cherries and stir to incorporate.

2. Turn the dough out into the prepared pan, cover with a sheet of parchment paper and, using your fingers, press the dough into the pan in an even layer. Remove the sheet of parchment and sprinkle the top of the cookie with flaky salt, if using.

3. Transfer to the oven and bake until dark golden brown, about 35 minutes. Let the cookie cool on a wire rack for at least one hour before cutting into wedges and serving.

Since the original recipe is designed for a No.10 (11 ⅝-inch) skillet, using a 10-inch skillet will result in a thicker cookie, which could affect baking time and texture.

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Adjustments for a 10-Inch Skillet:

Reduce the dough amount – Since a 10-inch skillet has about 75% of the surface area of an 11 ⅝-inch skillet, you may want to use ¾ of the dough to prevent overflow and excessive thickness. If you want to use all the dough, expect a thicker cookie.

Increase baking time – A thicker cookie will take longer to cook through. Instead of 35 minutes, it may need 40-45 minutes at 375°F. Start checking at 35 minutes by inserting a toothpick in the center—if it comes out with wet dough, keep baking.

Lower oven temperature slightly (optional) – To ensure even baking, you can reduce the oven temperature to 350°F and bake for 40-45 minutes to avoid an overbrowned crust with an undercooked center.

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