One giant chocolate chip cookie baked in a cast iron skillet, made with nutty brown butter for crisp edges and a gooey center. Serves 8.
Preheat. Heat the oven to 350°F (175°C) with a rack in the center.
Brown the butter. Melt the butter in a 10-inch cast iron skillet over medium heat. Swirl often for 4–6 minutes, until it foams, smells nutty, and the solids turn golden brown. Pour into a large bowl, scraping in the brown bits. Cool 10 minutes.
Add sugars and eggs. Whisk the brown sugar and granulated sugar into the butter. Add the egg, yolk, and vanilla and whisk until smooth and glossy, about 1 minute.
Add dry ingredients. Stir in the flour, baking soda, and salt just until no dry streaks remain. Fold in three-quarters of the chocolate.
Fill the skillet. Wipe out the skillet, leaving a thin film of butter. Press the dough into an even layer and scatter the remaining chocolate on top.
Bake. Bake 20–24 minutes, until the edges are deep golden and the center looks just set.
Rest and serve. Sprinkle with flaky salt and rest 10 minutes. Serve warm from the skillet with ice cream, if you like.
8 servings
1 wedge
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.