Step 1

In a 12-inch skillet over medium heat, melt the butter. When it's fully melted, stir in the brown sugar until dissolved and incorporated. Take it off the heat and let it cool while you prepare the other ingredients.

Step 2

In a small bowl, beat the egg with the vanilla extract. In another bowl, whisk together the flower, baking soda, and salt. Add the dry ingredients to the skillet and stir in the egg mixture until a dough begins to form. Stir in half the bag of mini chocolate chips.

Step 3

Flatten the dough with the back of a spoon until it reaches the edges of the pan all around. Top with the remaining mini chocolate chips, if desired (and trust me, I desired). Move the skillet back onto the heat and lower the temperature to medium-low. Allow to cook in the skillet for 40-50 minutes, checking periodically to make sure the bottom isn't burning. The finished cookie should be set on the sides and bottom, but slightly gooey in the center.

Step 4

Cut into wedges and serve. Enjoy!