Ingredients:

  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (100g) dark brown sugar, packed
  • 1/3 cup (65g) granulated sugar
  • 1 large egg
  • 1 tbsp vanilla extract
  • 1 cup plus 2 tbsp (150g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 cup (170g) semi-sweet chocolate chunks
  • 1 pinch flaky sea salt (Maldon)

Instructions:

  1. Preheat your oven to 350°F (180°C). Note: A fully preheated oven is crucial for the immediate expansion of the baking soda.
  2. Melt the butter in your 10 inch skillet over low heat until completely liquid and just starting to bubble.
  3. Whisk in the sugars. Remove the pan from the heat and stir in the dark brown sugar and granulated sugar until the mixture looks like wet sand.
  4. Cool the base. Let the butter and sugar mixture sit for 5 minutes until it's warm but not hot to the touch. Note: This prevents the egg from scrambling when you add it.
  5. Add the wet ingredients. Beat in the egg and vanilla extract vigorously until the batter looks glossy and smooth.
  6. Fold in the dry ingredients. Add the flour, baking soda, and fine sea salt, stirring until just a few streaks of flour remain.
  7. Incorporate the chocolate. Fold in the chocolate chunks until evenly distributed throughout the dough.
  8. Smooth the surface. Use your spatula to press the dough into an even layer until it reaches the edges of the skillet.
  9. Bake the cookie. Place the skillet in the oven for 18-20 minutes until the edges are deep golden brown and the center is slightly jiggly.
  10. Final touch. Remove from the oven and sprinkle with flaky sea salt until the salt crystals stick to the melting chocolate.