Nothing screams the best dessert ever like a chocolate chip cookie with more warm, oozing chocolate on the inside. Even better, they are made in individual little cast iron skillets and served with an ice-cold scoop of vanilla ice cream on top. A sort of deconstructed ice cream sandwich, if you may – only this one is served warm!
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 cookies |
Ingredients
- 4 tablespoons unsalted butter
- 1/3 cup dark brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 6 ounces semisweet chocolate, plus more for garnish
- Vanilla ice cream, for serving
Instructions
- Preheat the oven to 375 degrees F.
- Melt the butter in a medium saucepan over medium heat. Remove from the heat and stir in the dark brown sugar and granulated sugar. Set aside to cool slightly, about 5 minutes. Add in the vanilla and then the egg and whisk to combine. Fold in the flour, baking soda and kosher salt and mix until the dough comes together. Roughly chop 4 ounces of the chocolate and fold into the dough.
- Divide the dough into four equal pieces. Break the remaining 2 ounces of chocolate into small pieces. Working with one piece of dough at a time, press it into a 4-inch cast-iron skillet. Place one quarter of the chocolate pieces in the center of the dough then wrap the dough around the chocolate so that it is completely covered. Press the dough so that it goes all the way to the edges of the skillet. Repeat with the remaining dough and chocolate.
- Bake the cookies until they are just set on top and only slightly golden brown around the edges, 10 minutes.
- Garnish each cookie with a 1-ounce scoop of vanilla ice cream and shave some chocolate curls on top if desired. Serve warm.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 585 |
| Total Fat | 28 g |
| Saturated Fat | 16 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 3 g |
| Sugar | 55 g |
| Protein | 7 g |
| Cholesterol | 84 mg |
| Sodium | 342 mg |
Reviews
Easy and absolutely delicious!!
I love this you for the reason why oh this recipe thou . . Rec .
I Made these. They were easy to put together and were a hit in my house.
Just made these simple awesome dessert!
Made these today. Really good. Glad he gave the tip to use a muffin tin if you don’t have the skillets. After this, I may need to go get mini cast iron skillets!
I made this recipe yesterday using 4-1/2″w X 2″ tall ramekins. I doubled the recipe because I needed to serve 7 people. After adding all of the ingredients called for in the recipe, my dough consistency was very runny so I added another 1/2 cup of flour. It helped quite a bit but still wasn’t a malleable dough consistency. It was far too soft and sticky, but I was hesitant to add even more flour out of concern that it might alter the flavor of the cookie. I decided to proceed anyway and spooned it into the ramekins. Because each one was just short of 2″ thick, they took considerably longer to cook, but ohhhh myyyy…am I glad I didn’t give up on them. They tasted sooo delicious! Unfortunately, none of them had a soft center of “lava”, but there was so much rich chocolate flavor in every bite that it wasn’t missed at all. The texture was slightly crispy on the exterior and wonderfully chewy on the inside – just like a perfect chocolate chip cookie should be. I gave the recipe 4 stars due to the unmentioned adjustments that would be required when doubling the recipe, but I will most definitely be making these again! Thank you, Franco!
Just saw you on the Kitchen. . Going to be trying some of your recipe look amazing.
I just saw you for the first time today, and LOVED your recipes on the first show, Memorable Meals. Looking forward to making them soon, and I mean VERY soon The asparagus looks fantastic!
Can I use light brown sugar instead of the dark?
Hi nice to meet you! I can’t wait to make this and most of your recipes.
Thank you!
Thank you!