Preheat oven to 350 F. Add the chocolate chips and butter to a heat-proof bowl or cup and melt in the microwave i 8 second intervals. Stir in between intervals until the chocolate is completely melted. Set aside.

In a small mixing bowl, whisk together the egg yolk, coconut sugar, and vanilla until the sugar is dissolved. At first, it will look like wet sand but if you keep mixing it the sugar will begin to dissolve and create a peanut butter-like consistency.

Add the melted chocolate to the bowl and mix to combine.

Fold the almond flour, cacao powder, and baking soda into the cookie dough until no flour clumps remain.

Add the red food coloring to the bowl and mix well until the batter is a dark red. Depending on the type of food coloring you use, you may want to add another drop or two. Sprinkle in a few extra chocolate chips and stir.

Grease a mini 6.5 inch cast iron skillet with oil or spray and pour in the batter. Tap the cast iron on the counter a few times to remove any air bubbles. Place the skillet on a baking pan then bake in the oven for 18 - 20 minutes until the cookie has puffed up above the edge of the skillet. The baking pan underneath the skillet is precautionary as the cookie will rise pretty high in the oven.

Remove the skillet from the oven and allow it to cool slightly. The top will begin to puff down and create a crackle on top. Serve while warm with a scoop or two of ice cream on top and enjoy!