Rich, chewy, a little decadent, and finished with flaky sea salt — this is the cookie you make when a dozen small ones just won't cut it. Dark and milk chocolate chips are the classic move, but butterscotch, peanut butter chips, or a mix of whatever's in your pantry all work. No judgment here.
Cream the butter and sugars, fold in the chips, press the dough into your ProBond Luxe® Skillet, and bake low and slow until the center is just barely set. Let it rest 10–15 minutes, then serve straight from the pan — ideally with a scoop of vanilla ice cream melting into the middle.
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