Serves 4


For the cookie:
• 340g Callebaut® 811 Dark Chocolate Callets or Callebaut® 823 Milk Chocolate Callets 
• 170g Butter (melted)
• 170g Brown sugar
• 60g Granulated sugar
• 2 tsp Vanilla extract
• 1 Large egg
• 210g Plain flour
• 1 tsp Baking soda
• ¼ tsp Salt

For the toppings:
25g Callebaut® 811 Dark Chocolate Callets 
25g Callebaut® 823 Milk Chocolate Callets 
25g Callebaut® W2 White Chocolate Callets
• 60ml Whipping cream
• 1 scoop Vanilla ice cream

1. Preheat oven to 180oC
2. 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
3. Remove skillet from heat and allow to cool for 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 Callebaut® Callets
4. 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
5. For the toppings, place the dark, milk and white chocolate callets into separate bowls, with 20ml of cream in each
6. Heat in the microwave, stirring every 20 seconds until you have a smooth, creamy chocolate sauce
7. Add the vanilla ice cream, drizzle the Callebaut® dark, milk and white chocolate sauces over the top and serve Hint: for added indulgence serve a caramel flavoured milk chocolate sauce, made with Callebaut® Gold on the side

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