Browned Butter Skillet Cookie

1. Place Red Barn™, for browning, in a small saucepan over medium-low heat. Stir every 20 seconds or so until the butter browns— the milk solids will sink and turn golden brown. Remove from heat immediately and let cool for 5 minutes. You're aiming for 140g of browned butter once cooked down.
2. In a large bowl, combine the browned butter, light brown sugar, and granulated sugar. Stir with a silicone spatula until combined — you do not want to add air into the batter, just mix to combine.
3. Add egg and egg yolk and vanilla extract and mix until combined. Add the all-purpose flour, baking soda, and salt and fold until no streaks of flour remain — do not overmix. Fold in semisweet or bittersweet chocolate, roughly chopped.
4. Generously grease six 4-inch cazuelas with softened butter, making sure to coat the sides. Divide the dough evenly among the cazuelas and press into an even layer. Cover tightly and refrigerate for 2–24 hours.
5. When ready to bake, preheat the oven to 325°F. Place the cold cazuelas directly from the fridge onto a rimmed baking sheet. Bake for 18–20 minutes (check after 15 minutes), until the edges are set and golden and the center is just set. Ceramic retains heat, so err on the side of underdone.
6. Remove from the oven and immediately serve. Top each with a generous scoop of brown butter ice cream and drizzle liberally with caramel.

Salted Caramel

1. In a heavy-bottomed saucepan, heat the granulated sugar over medium-low, stirring gently with a silicone spatula every minute or so. The sugar will clump before slowly melting — be patient and keep a close eye on it.
2. Once the last granule of sugar has dissolved and the sugar becomes completely liquid (up to 10 minutes), continue cooking without stirring until the caramel reaches a deep amber brown color. Remove from the heat immediately and stir in the butter. The mixture will bubble violently, which is normal. Gradually add the cream while stirring constantly until smooth.
3. Once the butter is incorporated, pour in the heavy cream and sea salt. Stir until completely smooth.
4. Pour into a bowl and allow to cool completely. Store in the fridge until ready to serve. When ready to serve, reheat in a microwave or over low heat on the stove.