Brown Butter Chocolate Chip Skillet Cookie

1. Preheat oven to 350 degrees. Melt butter in a saucepan over medium heat, cooking until it foams and turns golden-brown, about 4-6 minutes. Remove from heat and gently stir in milk.
2. In a large bowl, combine ¾ cup granulated sugar, brown sugar and butter mixture, and whisk until combined. Add 2 teaspoons vanilla and eggs, one at a time, whisking after each addition, until smooth and slightly thickened.
3. In a separate small bowl, combine flour, baking soda and salt, and add into wet ingredients, mixing until just combined. Fold in chocolate chips and set aside.
4. Transfer cookie dough to a lightly greased 10-inch oven-safe skillet in an even layer. Press a few additional chocolate chips into the top, if desired.
5. Bake until edges are golden-brown and set while the center remains slightly soft, about 20-25 minutes.
6. Remove from oven and let cool for at least 20 minutes before topping with vanilla ice cream, slicing and serving.

Notes/Additions

• Tip: For a red, white and blue twist: Fold in 1 cup white chocolate chips, ½ cup fresh raspberries and ½ cup fresh blueberries into cookie dough before baking.
• Tip: For a cream cheese swirl: Whip together 4 oz. of softened cream cheese with ¼ cup granulated sugar, 1 egg yolk and ½ teaspoon vanilla extract until smooth. Pipe or dollop onto cookie dough and gently swirl into dough before baking.