Brown Butter Deep Dish Cookie

Instructions

1. Melt the butter in a saucepan over medium heat.
2. Continue cooking, swirling occasionally, until deeply golden and nutty.
3. Pour into a bowl and cool slightly.
4. Weigh out 92 g browned butter for the batter.
5. Preheat oven to 350°F (175°C).
6. Butter two 8-oz ramekins and place on a baking sheet.
7. Whisk browned butter and brown sugar until glossy.
8. Whisk in egg, yolk, and vanilla until smooth.
9. Fold in flour, baking powder, and salt just until combined.
10. Divide batter evenly between ramekins, filling each about ¾ full.
11. Bake for 30–32 minutes, until: Edges are fully set; Tops are matte with slight cracking; Centers are soft and gooey but not loose.
12. Combine brown sugar, butter, heavy cream, vanilla, and salt in a small saucepan.
13. Cook over medium-low heat, stirring constantly, until smooth and slightly bubbling.
14. Remove from heat and keep warm.
15. Rest ramekins for 5 minutes.
16. Using a skewer or toothpick, poke holes all over the surface.
17. Pour warm caramel over each ramekin, reserving some sauce to spoon over the ice cream.
18. Top with vanilla ice cream, drizzle with remaining caramel, and finish with flaky sea salt.
19. Serve warm.