Skillet Chocolate Chip Cookie

Prep the Oven and Skillet

1. Preheat your oven to 175°C (350°F).
2. Place an 8- to 10-inch (20-25 cm) ovenproof cast-iron skillet over medium-low heat. Add the butter and let it melt completely, swirling gently until fragrant. Remove from the heat and allow to cool for 5 minutes.

Mix the Dough

1. Whisk the light brown sugar and granulated sugar directly into the melted butter in the skillet (or pour into a mixing bowl if not baking directly in the pan) until smooth and well combined.
2. Whisk in the egg and vanilla extract vigorously until the mixture is glossy and slightly thickened.
3. Add the flour, baking soda, and fine salt. Fold together with a spatula just until no dry streaks of flour remain.
4. Fold in about three-quarters of the chocolate chips, keeping the rest for the top.

Bake and Serve

1. Smooth the surface of the dough into an even layer in the skillet. Press the reserved chocolate chips over the top.
2. Bake for 18 to 22 minutes, until the edges are deep golden brown and set, but the center still feels slightly soft and tender to the touch.
3. Remove from the oven and immediately scatter a light pinch of flaky sea salt over the warm cookie.
4. Let it rest for 5 to 10 minutes, then serve warm right from the pan, topped generously with scoops of vanilla ice cream.