If you have a cast-iron skillet you can make this "cookie pizza," one of the two that I know about. The first cookie pizza was a sugar-cookie recipe baked in a skillet or a larger pizza pan, and spread with sweetened cream cheese. You would spread cold fresh fruit over it and that was the cookie pizza.
Later, ice cream shops began making a skillet or pizza-pan cookie out of one recipe of chocolate chip cookie dough. This can be decorated as well, and it was a popular alternative to a birthday cake at one time. I know they are still made and sold, although if I were getting a birthday cake at an ice cream shop like Baskin Robbins in Tucson, I would seriously consider their ice-cream-cake combinations.
When you bake the chocolate chip recipe in a skillet, what you do is gauge how much space you need to spread the dough out about a third of an inch thick. It is going to rise in any event, but you don't want brownies here, but one large cookie. The recipe below is calculated for an iron skillet and doesn't contain large quantities of ingredients.
SKILLET CHOCOLATE CHIP COOKIE
10 Tablespoons unsalted butter, softened, divided
1/2 cup granulated sugar
1/2 cup packed golden brown sugar
1 large egg at room temperature
2 teaspoons vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup semi-sweet chocolate chips
vanilla ice cream
Preheat your oven to 350 degrees and grease the bottom and sides of a 9-inch cast-iron skillet with 2 tablespoons of the butter.
Add the remaining 8 tablespoons of butter and the sugars to the bowl of a stand mixer and beat until light and fluffy. Add the egg and vanilla, beating until well combined.
Add the flour, baking soda, and salt to a large bowl and mix to combine. Add the dry ingredients to the wet ingredients, mixing on low. Add the chocolate chips and fold until just combined. Press the cookie dough into the prepared skillet and bake for 20 to 25 minutes, until the edges are crisp and the cookie is golden and cooked through. Remove from the oven and place on an unlit stove burner to cool. Serve warm topped with vanilla ice cream.
If you dislike the "extra" step of whisking together the dry ingredients, here is how to get around it. After you have combined everything else, fold in the dry ingredients. Start with the salt, fold for a minute, then the baking powder/soda (or both) and finally fold in the flour. The idea is to let the small quantities become dispersed throughout the dough, that's all.