Chocolate Chip Cookies are without a doubt one of my favorite cookies to not only bake but (especially!) to eat. As much as I love them, I don’t always want to whip up a full batch so this chocolate chip skillet cookie is just what I need during those times!
It’s soft and chocolatey and the perfect sharing size (or of course feel free to keep it completely for yourself!) It’s super quick and easy to make, no hand or stand mixer needed. I make sure to use a microwave safe bowl which makes this a one bowl only recipe.
I top it with a scoop of vanilla ice cream to really elevate it and have the perfect dessert!
Ingredients:
- Small Cast Iron Pan (I used 5-inch)
- Butter
- Brown Sugar
- Granulated Sugar
- Egg Yolk
- Vanilla Extract
- Salt
- Baking Soda
- All-Purpose Flour
- Chocolate Chips
How to Make the Chocolate Chip Skillet Cookie:
Preheat your oven to 350º.
Melt your butter in a medium size microwave bowl and let cool for a minute or two.
Using a whisk, whisk together your melted butter and both sugars.
Add in your egg yolk and vanilla extract and whisk until fully incorporated.
Add in the salt, baking soda, and half of the all-purpose flour. Switch to a rubber spoon or spatula and fold the ingredients in. Add the remaining flour and fold until no streaks of flour remain. Don’t be alarmed if the dough seems dry or flaky at first, keep incorporating until it comes together to form a dough. You can use your hands as well to form the dough if needed.
Once fully combined, stir in your chocolate chips. Make sure the chips are evenly distributed throughout the dough.
Transfer the cookie dough to the prepared skillet and press into an even layer using the back of your spoon or your hands.
Bake for 11-13 minutes, or until the edges are just golden brown and the center is no longer wet or doughy. The cookie will look nice and puffy in the middle with a light golden outer crust. Be careful not to overbake.
Remove from oven and let sit for 5-10 minutes. Top with a scoop (or two!) of vanilla ice cream and eat while still warm.
Enjoy!
Mini Chocolate Chip Skillet Cookie
Equipment
- 5-inch Cast Iron Skillet
Ingredients
- 2 tbsp butter melted
- 3 tbsp brown sugar packed
- 1 tbsp granulated sugar
- 1 egg yolk
- 1/4 tsp vanilla extract
- 1/8 tsp salt
- 1/4 tsp baking soda
- 6 tbsp all-purpose flour
- 2 tbsp semi-sweet chocolate chips can use milk chocolate chips if you prefer
Instructions
- Preheat your oven to 350º.
- Melt your butter in a medium size microwave safe bowl and let cool for a minute or two.
- Using a whisk, whisk together your melted butter and both sugars.
- Add in your egg yolk and vanilla extract and whisk until fully incorporated.
- Add in the salt, baking soda, and half of the all-purpose flour. Switch to a rubber spoon or spatula and fold the ingredients in. Add the remaining flour and fold until no streaks of flour remain. Don’t be alarmed if the dough seems dry or flaky at first, keep incorporating until it comes together to form a dough. You can use your hands as well to form the dough if needed.
- Once fully combined, stir in your chocolate chips. Make sure the chips are evenly distributed throughout the dough.
- Transfer the cookie dough to the prepared skillet and press into an even layer using the back of your spoon or your hands.
- Bake for 11-13 minutes, or until the edges are just golden brown and the center is no longer wet or doughy. The cookie will look nice and puffy in the middle with a light golden outer crust. Be careful not to overbake.
- Remove from oven and let sit for 5-10 minutes. Top with a scoop (or two!) of vanilla ice cream and eat while still warm.
- Enjoy!
