Begin by slicing the Danish Creamery European Style Salted Butter into 10 slices. Place half of the butter in a large bowl and the other half of the butter in a small saucepan over medium-low heat.

Intermittently stir the butter over the heat until it begins to brown. Once the butter begins to foam on top, stir continuously and once you see small brown speckles form on the bottom of the pan, remove it from the heat and pour the brown butter over the rest of the butter in the large bowl.

Allow the brown butter to melt the rest of the butter and whisk them together. Add the brown sugar and whisk until the butter is evenly distributed among the sugar. It will look kind of sandy.

Fold in the flour and baking powder just until the flour is barely incorporated. Then fold in the chocolate chips until they’re evenly distributed.

Spread the dough into the prepared skillet and bake for 40-45 minutes, until the cookie has browned, the edges have caramelized and the center only wiggles a tiny bit or not at all.

Allow the cookie to cool for 10-15 minutes and then top with vanilla ice cream and enjoy!