- 8 Tbsp. (1/2 Cup) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 2 tsp. vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. Hatteras Sea salt
- 1 cup semi-sweet chocolate chips
- vanilla ice cream
Preheat the oven to 350 degrees F and grease the bottom and sides of a 9-inch cast-iron skillet with butter or a cooking spray.
Add the 8 tablespoons of butter and the sugars to the bowl of a stand mixer and beat until light and fluffy.
Add the egg and vanilla, beating until well combined.
Add the flour, baking soda, and salt to a large bowl and mix to combine.
Add the dry ingredients to the wet ingredients, mixing on low.
Add the chocolate chips and mix on low until just combined.
Press the cookie dough into the prepared skillet and bake for 20 to 25 minutes, until the edges are crisp and the cookie is golden and cooked through.
Remove from oven and top with Caramel and Hatteras Sea Salt.
Serve warm topped with vanilla ice cream.