- 1 cup semisweet chocolate wafers (discs, pistoles, fèves)
- ½ cup plus 2 tablespoons dark brown sugar
- ⅓ cup granulated sugar
- ¼ cup (½ stick) plus 2 tablespoons unsalted butter, room temperature
- ¾ teaspoon kosher salt
- 1 large egg, room temperature
- 1½ teaspoons vanilla paste or extract
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- Flaky sea salt
- Place a rack in lowest position in oven; preheat to 375°. Coarsely chop chocolate, leaving several wafers whole; set aside.
- 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 ¾ cup chocolate, reserving remaining chocolate, until evenly distributed.
- 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 sides of pan. Scatter remaining chocolate over cookie and sprinkle with sea salt.
- Bake cookie until outer edges are browned and slightly puffed, 20–25 minutes (15–18 minutes for stainless steel). Let cool in skillet 1 hour (if you can resist). Serve in skillet or turn out; cut into wedges.