• Preheat the oven to 325°F. Grease 2 (8oz) ramekins with butter. Set aside.

For the cookie dough

• Add 2 tablespoons softened butter to a small bowl. Add brown sugar and granulated sugar and beat until combined, about 1 minute. Add beaten egg and vanilla extract. Mix until combined. Add salt, baking soda, and flour and mix until just combined. Then mix in chocolate chips. Place in refrigerator.

For the brownie batter

• Chop 2oz bittersweet chocolate. Add to a small bowl. Add 2 tablespoons butter to the same bowl and microwave on high for 30 seconds. Stir and then microwave again for 30 seconds until chocolate butter mixture is fully melted. Set aside.
• In a medium bowl, beat the brown sugar and egg until the sugar is fully dissolved and the mixture is frothy. About 2 minutes. Stir in the vanilla extract. Add the cooled chocolate butter mixture and whisk to combine. Then fold in the cocoa powder and flour.

Combine in skillet

• Divide 1/2 of the cookie dough and 1/2 of the brownie batter evenly among the two ramekins. You should have alternating layers of brownie batter and cookie dough that meld. Top with a few additional chocolate chips.
• Bake for 25-28 minutes. Remove and place ramekins directly on a cooling rack for 10-15 minutes.
• Serve with a sprinkle of flaky salt and a scoop of vanilla ice cream. Enjoy!