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Preheat oven to 350°F.
Place the butter directly into the 12-inch cast-iron skillet and put it in the oven to melt.
Once melted (about 3–5 minutes), carefully remove the skillet.
Add the brown sugar and granulated sugar directly to the hot butter and stir to combine.
Let sit 2–3 minutes so the sugar begins to dissolve and slightly caramelize.
Allow the mixture to cool for about 10 minutes so it’s warm but not hot.
Whisk in the eggs and vanilla until smooth.
Sprinkle the flour, baking soda, and salt directly over the mixture.
Stir just until combined — do not overmix.
Fold in the chocolate chips.
Smooth the dough evenly in the skillet.
Sprinkle with some more chocolate chips on top.
Bake for 22–28 minutes.
Let rest at least 10 minutes before serving.
Place a generous mound of vanilla ice cream directly into the center of the warm skillet cookie and share.