Step 1

Preheat the oven to 325°F. In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set the bowl aside.

Step 2

In a separate bowl, combine granulated and brown sugars and place next to the stovetop. In a 10-inch cast iron skillet, melt the butter, stirring to coat the bottom and sides of the pan. Once melted, pour the butter onto the sugars and whisk until well combined. Set the skillet aside. Do not wipe the pan.

Step 3

Add the eggs to the butter sugar mixture, one at a time, whisking until evenly mixed. Add the caramel or vanilla extract and whisk until combined.

Step 4

Add the flour mixture and mix with a wooden spoon just until the cookie dough comes together. Stir in the chocolate.

Step 5

Scrape the dough into the skillet and bake for 25-28 minutes until it’s barely cooked in the center and golden brown at the edges.

Step 6

Using an oven mitt, remove the skillet from the oven and allow it to cool for 10 minutes before topping with vanilla ice cream, drizzling in salted caramel sauce and digging in.