Method

Preheat oven to 180°C (350°F). In a medium bowl, cream the softened unsalted butter with granulated sugar and packed light brown sugar until light and fluffy, about 2–3 minutes using a hand mixer or whisk.

Beat in the large egg until fully incorporated, then add the vanilla extract and mix for 15–20 seconds more.

In a separate bowl, whisk together the all-purpose flour, baking soda and salt until evenly combined.

Gradually add the dry ingredients to the butter-sugar mixture and fold until just combined. Do not overmix. Fold in the semisweet chocolate chips evenly through the dough.

Scoop the dough into one large skillet cookie (use a 9–10 inch ovenproof skillet) or form two large individual cookies on a parchment-lined baking sheet. If using a skillet, press dough evenly into the skillet. Bake in the preheated oven for 12–15 minutes for a skillet cookie (edges set and center slightly soft) or 10–12 minutes for individual large cookies.

Remove from oven and let the cookie rest in the skillet or on the pan for 5 minutes so it firms slightly but remains warm and gooey in the center.

To Serve

Scoop the vanilla ice cream and place on top of or alongside the warm cookie. Drizzle the caramel sauce over the ice cream and cookie. Sprinkle flaky sea salt over the top if using.

Serve immediately so the contrast between warm cookie and cold ice cream is enjoyed.

Warm Chocolate Chip Cookie Recipe