Preheat griddle and 6 4" cast iron skillets or 6 cup muffin pan over low heat. I like to use an infrared thermometer to make sure the heat doesn't get too hot. While it is difficult to get a perfect temperature, I aim for 325-375 F.

Melt butter and set aside till cool slightly.

Whisk together butter, granulated sugar and vanilla extract in a large mixing bowl. Then add in eggs.

Add dry ingredients stirring until combined. Fold in chocolate chips. Batter will be thick.

Add batter evenly between 6 vessels and cover with a basting dome, bake for 15-20 minutes or until the center just comes clean with a toothpick.

Remove from griddle and allow to cool slightly before topping with ice cream and enjoy.