You’ll need a big glass of milk with this rich and delicious slab of cookie.
1 cup chocolate chips + handful extra for topping
1/2 cup plus 2 tablespoons dark brown sugar
1/3 cup sugar
1/2 cup plus 2 tablespoons butter
3/4 teaspoon kosher salt
1 1/2 teaspoons vanilla
1 cup flour
1/4 teaspoon baking soda
1/4 cup peanut butter + 2 tablespoons for topping
Place a rack in lowest position in oven; preheat to 375°.
Mix brown sugar, granulated sugar, butter, and kosher salt in a large bowl until no large lumps remain, about 1 minute. Stir in egg and vanilla until egg is incorporated and mixture is very loose and resembles cake batter, about 30 seconds. Add flour and baking soda and mix until dough comes together and no streaks remain, about 30 seconds. Stir in chocolate until evenly distributed. Then drop in peanut butter a teaspoon at a time and gently fold in.
Scrape batter into a 10″ cast-iron skillet (or use a stainless steel skillet coated with nonstick vegetable oil spray). Pat batter into skillet with damp hands, pressing into an even layer so dough extends to edges. Sprinkle with sea salt.
Bake cookie until outer edges are browned and slightly puffed, 20–25 minutes (15–18 minutes for stainless steel). When you take it out of the oven, sprinkle additional chocolate chips and plop on the peanut butter. Let it melt and then spread across top. Let cool in skillet 1 hour (if you can resist). Serve in skillet or turn out; cut into wedges.
I worked with this recipe.