Cream the butter and sugars together until well combined. Add the vanilla and molasses and mix until smooth.

Add the eggs one at a time and beat slowly until incorporated.

Combine the flour, baking soda, and salt and whisk until thoroughly combined. Add the mixture in two batches to the wet dough and mix until smooth.

Stir in both the dark and milk chocolate chunks and pecans.

Line the bottom of a cast iron skillet (9-inch bottom or larger) with parchment paper and press the dough into the skillet, covering the bottom.

Bake for 20-30 minutes depending on the size of your skillet.

Remove from oven and allow to cool for 20 minutes. Drizzle with caramel sauce if using and sprinkle with sea salt. Let cool for an additional 45 minutes before cutting. Or if you can't wait? Grab a spoon!