Cookie in a Frying Pan: 25 Minute Chewy Skillet Dessert

Instructions:

1. Place an 8 inch skillet over low heat. Add the 4 tbsp unsalted butter and melt until it begins to foam and develops a slightly nutty aroma. Note: This browning process adds a layer of flavor that makes the cookie taste like it came from a high end bakery.
2. Remove the pan from the heat and let it cool for about 2 minutes so you do not scramble the egg.
3. In the same skillet, stir in the 1/3 cup coconut sugar using a wooden spoon until well combined with the butter.
4. Whisk in the 1 large egg yolk and 1 tsp vanilla bean paste until the mixture is smooth and glossy.
5. Sift the 3/4 cup all purpose flour, 1/4 tsp baking soda, and a pinch of sea salt directly into the pan. Note: Sifting prevents flour clumps, which are harder to stir out in a shallow skillet.
6. Fold the dry ingredients into the wet mixture using a spatula until a soft dough forms with no white streaks.
7. Fold in the 1/2 cup dark chocolate chips and use the spatula to spread the dough evenly to the very edges of the pan.
8. Cover the skillet with a tight fitting lid. This is the most important part!
9. Return the pan to the stove over the lowest possible heat setting. Cook for 15 minutes until the edges are golden and the top looks matte and set.
10. Remove from the heat, sprinkle with flaky sea salt, and let the cookie rest in the pan for 5 minutes. The bottom will crisp up significantly during this rest.