Preparation

Preheat oven to 350°. Grease a 3.3 QT Hexclad Deep Sauté Pan with cooking spray. Whisk flour, baking soda, and salt in a medium bowl. 

In a large bowl, beat butter and both sugars on medium-high speed, until light and fluffy, about 2 minutes. Add egg and vanilla and beat until combined. Add dry ingredients to butter mixture and beat until just combined. Add 1 ½ cups of the chocolate chips and fold until evenly distributed. 

Scrape dough into sauté pan and smooth top into an even layer with a spatula. Sprinkle top evenly with remaining ¼ cup chocolate chips. Bake until cookie is golden and a toothpick inserted into the center comes out clean, 24 to 27 minutes. Let cool at least 15 minutes or completely before serving. Serve topped with ice cream and hot fudge or caramel sauce, if desired.