2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup sugar
3/4 cup packed light-brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups (about 9 ounces) mixed milk- and semisweet chocolate chips
2 pints vanilla ice cream
Caramel Sauce* (See separate recipe LINK)
Preheat oven to 350ºF.
In a medium bowl, whisk together flour, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes.
Add egg and vanilla; mix until they are fully incorporated.
Add flour mixture, and beat until just combined.
Stir in chocolate chips.
Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan.
Bake until edges are brown and top is golden, 40 to 45 minutes. (Don't overbake; it will continue to cook a few minutes out of the oven).
Transfer to a wire rack to cool, 15 to 20 minutes.
Cut into 8 wedges.
Serve warm; top each wedge with a scoop of ice cream and some caramel sauce.