If I had to name top 10 foods I am obsessed with, this skillet cookie would definitely be in that list. What I love about it is that it is super easy to make, super quick and it tastes like a fancy dine-in restaurant dessert.
I am using a 16cm Cast Iron Skillet and I have used a combination of semi-sweet chocolate and Whittaker’s 72% Ghana Dark Chocolate. You can replace it with your favourite milk chocolate, if you are not into dark chocolate.
I leave the butter on kitchen bench for a few hours to bring it to room temperature, but if you forgot to do that, just microwave it until it is slightly soft, try to not completely melt it (I have done it many times, but I promise your cookie will survive so not drama!). You just want it a little soft so you can combine it with sugar easily.
If I can’t finish the whole thing in one go, I usually cover it and leave it on the bench. Next day, you can either take it out of the skillet and heat it up in microwave or heat up in your oven. Happy Indulgence!!!