Bacon fat skillet cookie with miso caramel and ice cream

Break up and massage the stiff aged cookie dough so it can be pressed down thoroughly.

Grease the cast iron skillet with bacon fat and press the cookie dough out into the pan.

Bake at 350F with convection, 15 minutes to half an hour, watching closely, for a thin crust around a molten middle; about 20 minutes here.

Let the cookie cool significantly; it is very soft and only just cooked.

Cook the sugar water mixture to 350F, to an amber gold; take it off the heat at 356F.

Slowly add heavy cream off the heat; it foams up, so add carefully, to a pourable caramel sauce. Let cool a little.

Whisk in about two tablespoons of miso while the caramel is still hot.

Top the cookie with a double scoop of ice cream, drizzle the miso caramel over with the whisk, and garnish with a little chocolate.