Skillet Brown Butter Chocolate Chip Cookie

Preheat your oven to 350°F (175°C).

In a 9-inch or 10-inch cast-iron skillet over medium heat, melt 1/2 cup unsalted butter. Continue cooking, swirling the pan constantly, until the butter foams and turns a deep golden brown with a nutty aroma (about 5-7 minutes). Remove from heat immediately and let it cool for 10 minutes.

To the cooled brown butter in the skillet, whisk in 3/4 cup dark brown sugar and 1/4 cup granulated sugar until well combined.

Add 1 large egg and 1 tsp vanilla extract to the skillet. Whisk vigorously for about 1 minute until the mixture lightens slightly and becomes glossy.

Sprinkle 1 1/4 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp kosher salt evenly over the wet mixture. Use a rubber spatula to fold the dry ingredients in until just combined. Do not overmix.

Gently fold in 1 cup semi-sweet chocolate chips, reserving a few to press into the top of the dough for presentation. Spread the dough into an even layer in the skillet.

Bake in the preheated oven for 18-22 minutes, or until the edges are golden brown and set, but the center still looks slightly soft and underbaked.

Allow the skillet cookie to cool for at least 15 minutes before slicing. Serve warm, optionally topped with flaky sea salt and vanilla ice cream.