Ingredients:

  • 1/2 cup (100g) granulated sugar
  • 3 tbsp (42g) unsalted butter, room temperature
  • 1/4 cup (60ml) heavy cream
  • 1/2 tsp flaky sea salt
  • 3/4 cup (170g) unsalted butter
  • 3/4 cup (150g) dark brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 1 tbsp vanilla bean paste
  • 2 cups (250g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 1/4 cups (210g) semi-sweet chocolate chunks

Instructions:

  1. Prepare the salted caramel: In a small saucepan over medium heat, melt 100g granulated sugar. Once amber-colored, whisk in 42g butter until melted. Slowly pour in heavy cream and whisk until smooth. Stir in flaky sea salt and set aside to cool and thicken.
  2. Make the brown butter: In a 10-inch cast iron skillet over medium heat, melt 170g butter. Whisk constantly until the butter foams, subsides, and dark golden specks appear with a nutty aroma. Transfer to a large bowl and cool for 5 minutes.
  3. Whisk the sugars (dark brown and granulated) into the warm brown butter until smooth. Add the egg, egg yolk, and vanilla bean paste. Whisk vigorously until the mixture is glossy and emulsified.
  4. Fold in the flour, baking soda, and kosher salt using a rubber spatula until just combined. Fold in 1 cup of the chocolate chunks.
  5. Layering: Press two-thirds of the cookie dough into the bottom of the cast iron skillet. Spread the cooled salted caramel over the center, leaving a 1-inch border. Top with the remaining dough and remaining chocolate chunks.
  6. Bake at 350°F (175°C) for 20-25 minutes until the edges are deep golden brown and the center is still slightly soft. Let rest for 10 minutes before serving.