Mini Chocolate Chip Skillet Cookie
This mini chocolate chip skillet cookie is the perfect after dinner treat! It’s soft, chocolatey, warm and gooey. Can be shared or kept all to yourself!
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!