Preheat cast-iron skillet for 5 minutes over medium-high heat. Place stick of butter in the skillet and whisk constantly until it turns a light golden brown and smells heavenly. (about 3-4 minutes, make sure it doesn't burn!)
As soon as it is browned, remove the skillet from the heat and pour it into a bowl so the butter can cool down. Don't wipe the skillet clean, the butter provides a base for the cookie to be placed on.
After about 10 minutes andthe browned butter is cool, add coconut sugar and mix.
Add the eggs and vanilla to the mixture and combine.
Combine the almond flour, tapioca flour, baking soda, and pinch of sea salt to the wet mixture.
Add the chocolate chips and then scoop the cookie dough into the cast iron skillet and spread until it's an even layer.
Bake for 30-35 minutes at 350 degrees until golden brown. It will continue to bake once removed from oven. Let rest for 25 minutes until slicing and serving with ice cream on top! ENJOY!