Ingredients:

  • 1/2 cup unsalted butter (113g)
  • 3/4 cup packed brown sugar (150g)
  • 1/4 cup granulated white sugar (50g)
  • 1 large egg, room temperature (50g)
  • 1 tablespoon vanilla extract (13g)
  • 1 1/4 cups all-purpose flour (155g)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 1/2 cups semi-sweet chocolate chips or chunks (255g)
  • 1 pinch flaky sea salt for topping

Instructions:

  1. Preheat your oven to 350°F (180°C). Place an 9-inch or 10-inch cast iron skillet over medium low heat and add the butter. Melt, swirling occasionally, until it foams and turns a nutty, golden brown. Immediately remove from heat.
  2. Remove from heat and stir in both sugars. Mix until the grainy texture starts to smooth out.
  3. Let the mixture cool for 5 minutes.
  4. Add the egg and vanilla extract to the skillet, whisking vigorously until the batter becomes smooth and glossy.
  5. Sprinkle the flour, baking soda, and sea salt over the wet batter. Use a rubber spatula to gently fold the dry ingredients in until just a few streaks of flour remain.
  6. Fold in 1 1/4 cups of the chocolate chips. Spread the dough evenly in the skillet and top with the remaining 1/4 cup of chocolate chips and a pinch of flaky salt.
  7. Bake for 22-25 minutes. The edges should be a deep golden brown and slightly crisp, while the center remains soft and slightly underbaked. Let rest for 10 minutes before serving.