SHARING COOKIE SKILLET
In a 9-inch cast iron skillet, melt the butter over medium heat, stirring until it begins to turn golden brown. Stir in the brown sugar, granulated sugar and vanilla essence.
Remove the skillet from heat and allow to cool for about 5 minutes or until the mixture is fully cooled, then add the egg. Whisk gently until well combined. Add the flour, baking soda, and salt, stirring until incorporated into the mixture. Fold in the 811 or 823 Callebaut Callets.
Preheat oven to 180c. Using a spatula, spread the dough until it is evenly distributed in the skillet. Bake for 18-20 minutes until the edges begin to turn golden brown and a knife inserted into the centre comes out clean.
Place the dark, milk and white chocolate callets into separate bowls, with 20ml of cream each.
Heat in the microwave, stirring every 20 seconds until you have a smooth, creamy chocolate sauce. Add the vanilla ice cream, drizzle the Callebaut dark, milk and white chocolate sauce over the top and serve.
Hint: For added indulgence serve Callebaut Gold sauce on the side.