Ingredients
4 tbsp. butter, cubed, plus more for pan
1 c. semisweet chocolate chips (about 3 oz.)
1 c. granulated sugar
1 tsp. kosher salt
1 large egg
1 tsp. vanilla extract
1 c. all-purpose flour
1 c. dark cocoa powder
1 c. granulated sugar
1 c. packed dark brown sugar
6 tbsp. butter, room temperature
1 large egg
1 tsp. pure vanilla extract
1 c. all-purpose flour
1 tsp. baking soda
1 tsp. kosher salt
1 c. semisweet chocolate chips (about 3 oz.)
Ice cream, chocolate sauce, whipped cream, and sprinkles, for serving
Preparation
Step 1Preheat oven to 350° and grease a 10" cast-iron skillet with butter.Step 2In a large heatproof bowl, microwave chips and butter on High, stirring occasionally, until just melted and smooth, about 1 minute. Add granulated sugar and salt; whisk to combine. Whisk in egg and vanilla, then fold in flour and cocoa powder until just combined.
Step 1In another large bowl, using an electric mixer on medium-high speed, beat granulated sugar, brown sugar, and butter until light and fluffy, about 2 minutes. Beat in egg and vanilla. Reduce mixer speed to low, then beat in flour, baking soda, and salt until just combined. Fold in chips.
Step 1Using spoons, randomly drop spoonfuls of cookie batter into prepared skillet. Fill in gaps with brownie batter. Bake, tenting with foil if darkening too fast, until cookie is golden brown and just set in center, 28 to 32 minutes. Let cool at least 15 minutes.Step 2Top with ice cream, chocolate sauce, whipped cream, and sprinkles.
