Giant Chocolate Chunk Skillet Cookie

Preheat oven to 375 degrees F (190 degrees C).

In an electric mixer fitted with the paddle attachment, beat the Unsalted Butter (225 g), Brown Sugar (220 g), and Granulated Sugar (100 g) on medium-high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula.

On low speed, add the Large Eggs (2) one at a time, and then the Vanilla Extract (1 tsp). Mix until well combined.

Combine the All-Purpose Flour (250 g), Baking Soda (1 tsp), and Kosher Salt (1 tsp) in a small bowl, and with the mixer on low, add it to the butter mixture with until incorporated. Using a spoon, fold in the Semi-Sweet Chocolate Chips (225 g) and Walnuts (85 g).

Sprinkle a large pinch of Sea Salt Flakes (to taste) over the bottom of an un-greased 10 inch cast iron skillet. Spoon the cookie batter on top and smooth the surface with a rubber spatula. Sprinkle with another pinch of sea salt and bake for 30-35 minutes, until baked through but still slightly soft in the center.

Serve hot with Vanilla Ice Cream (to taste).