Gooey Pizookie in 35 Minutes

Instructions:

1. Brown the butter in a saucepan over medium heat until it foams, turns a deep amber color, and smells nutty.
2. Pour the browned butter into a bowl and let it cool for 5 minutes to prevent the eggs from scrambling.
3. Cream together the cooled browned butter and both sugars until the mixture is thick and glossy.
4. Beat in the egg and vanilla extract until fully emulsified.
5. Slowly fold in the flour, baking soda, and salt using a spatula, stopping immediately when white streaks disappear to avoid over-mixing.
6. Fold in the semi-sweet chocolate chips.
7. Press the dough evenly into an ungreased 10-inch cast iron skillet.
8. Bake at 350°F (175°C) for 20–25 minutes until the edges are golden brown and set, but the center still jiggles slightly when the pan is shaken.