Ingredients
Method
Baking Method
- Melt 3/4 cup butter in a light-colored saucepan over medium heat. Swirl continuously as it foams and sizzles for 4 to 5 minutes until amber-gold with fragrant, nutty brown flecks on the bottom. Immediately pour into a mixing bowl and let cool for 10 minutes.
- Preheat oven to 350°F (175°C). Grease a 10-inch seasoned cast iron skillet with 1 tablespoon of butter.
- Whisk the cooled brown butter with dark brown sugar and granulated sugar for 2 minutes until glossy and smooth. Whisk in the whole egg, egg yolk, and vanilla bean paste until pale and slightly thickened.
- In a small bowl, whisk together flour, baking soda, and fine sea salt. Add to wet ingredients and fold with a rubber spatula just until combined.
- Gently fold in 3/4 of the chopped chocolate chunks, reserving the rest for topping.
- Press the thick cookie dough evenly across the bottom of the prepared cast iron skillet. Press the remaining chocolate chunks into the top surface.
- Bake for 18 to 22 minutes until edges are puffed and deeply golden-brown while the center looks slightly soft and underbaked (it will continue setting as it rests).
- Remove from oven, sprinkle generously with flaky Maldon sea salt, and let rest for 5 minutes. Crown with large scoops of vanilla bean ice cream, drizzle with warm chocolate fudge syrup, and serve warm with spoons straight from the skillet!