6tablespoonsunsalted butter (divided 1/4 cup and 2 tablespoon)
1⁄3cupdark brown sugar
1 1⁄2teaspoonsvanilla extract
flaky sea salt, to taste
1cupsemi-sweet chocolate chips
Serving Size: 1 (72) g
Servings Per Recipe:8
Calories from Fat 141 g45 %
Total Fat 15.7 g24 %
Saturated Fat 9.4 g47 %
Cholesterol 46.1 mg 15 %
Sodium 272.7 mg 11 %
Total Carbohydrate42.8 g 14 %
Dietary Fiber 1.7 g6 %
Sugars 28.8 g115 %
Protein 3.4 g 6 %
Preheat oven to 375 degrees.
In 8" cast iron skillet over medium high heat, melt 1/4 cup of butter, whisking constantly until butter is browned 6-8 minutes.
Remove skillet from burner, please on cool surface and add remaining 2 tablespoon of butter, whisk to melt.Add brown sugar and sugar and whisk to combine.Add salt and vanilla, whisk to combine well.
At this point the mixture should have cooled down, touch sides of skillet to make sure it is not too hot.Otherwise, put skillet in refrigerator for about 5 minutes to cool down.Don’t want to make scramble egg here, just cool down enough to avoid cooking the egg. Add egg into mixture and whisk well.
Add baking soda and whisk to combine, they add flour and stir until combined and no streaks remain but do not over stir.
Fold in 3/4 cup of chocolate chips.Sprinkle with remaining 1/4 cup of chocolate and flakly sea salt.
Bake until outer edges are browned and slightly puffed.20-25 minutes.
Let cool about 5-10 minutes, slice and serve.Or pass out spoons and dig inches.