Few desserts can rival the allure of a chocolate chip cookie. These lava chocolate cookies are loaded with warm, gooey chocolate inside, making them extra delicious.
Even better, these desserts are made in little cast iron skillets and served with an ice-cold scoop of vanilla ice cream. Think of it as a deconstructed ice cream sandwich with a cozy, warm twist.
For another decadent dessert idea, try Café Angelina-Inspired Parisian Hot Chocolate.
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Special equipment: Four, 4-inch cast-iron skillets.
Preheat the oven to 375°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 five 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 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 centre of the dough, then wrap the dough around the chocolate so that it is completely covered. Press the dough so 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.
You can also chill the dough before baking. It will add about 4 minutes to your baking time.
Garnish each cookie with a scoop of vanilla ice cream and shave some chocolate curls on top if desired. Serve warm.