Mini Skillet Chocolate Chip Cookie

Look no further, this is the BEST Mini Skillet Chocolate Chip Cookie! Baked in a 6-inch cast iron pan, this small batch cookie recipe is the perfect dessert for 2 people (OR 1)! This gooey cookie is loaded with mini chocolate chips and topped with vanilla bean ice cream. Yum!

Seriously, this skillet cookie checks all the boxes! Chewy texture, gooey center, a crispy edge and perfectly sweet. This recipe is SO quick and easy too. No chilling time, 1 bowl and 9 simple ingredients!

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• Mini Skillet Chocolate Chip Cookie Ingredients
• Mini Skillet Chocolate Chip Cookie Instructions
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Mini Skillet Chocolate Chip Cookie Ingredients

Here are some notes about all the ingredients used in this Mini Skillet Chocolate Chip Cookie. Quantities and full instructions are in the recipe card below!

• Unsalted Butter - No need to bring your butter to room temp! We are using melted butter for this recipe because we want a nice chewy cookie!

• Dark Brown Sugar - My recipe calls for dark brown sugar, but you can use light brown sugar if that's what you have in your pantry. I like the dark brown sugar because it give the cookie a rich toffee flavor and the high molasses content will create a chewy texture.

• White Sugar - I played around with the ratio of the white sugar and found that 1 tablespoon was the perfect amount. I find that adding just a little bit of white sugar gave the cookie a nice crispy edge.

• Egg Yolk - Adding an egg yolk will also give the cookie a chewy texture. Make sure that your yolk is room temperature. To quick bring it to temp, submerge your egg in a bowl of warm water for 10 minutes.

• Vanilla Extract - The vanilla extract is a nice compliment to the toffee flavor.

• All-Purpose Flour - Make sure to measure your flour correctly. Aerate your flour with a spoon first, scoop into your measuring cup and then level off with a knife. If you plunge your measuring cup straight into your flour, you will most likely pack too much flour. I recommend investing in an inexpensive kitchen scale and measure your ingredients in grams.

• Baking Soda - Baking soda helps the cookie rise and brown in the oven.

• Salt - A little salt just to balance out the sugar.

• Mini Chocolate Chips - I used bittersweet mini chocolate chips in this recipe. You can use chunks or chopped chocolate. I would recommend using a 60% or darker. Milk chocolate chips may be a bit too sweet.

*See recipe card for quantities.

Mini Skillet Chocolate Chip Cookie Instructions

Here are step-by-step photos and instructions on how to make this Mini Skillet Chocolate Chip Cookie! Please find detailed instructions in the recipe card at the end of this post.

Step 1. Whisk melted butter, dark brown sugar and white sugar together until well combined. About 2 minute. Should resemble a thick caramel.

Step 2. Add egg yolk and vanilla extract and whisk well for another minute.

Step 3. Add dry ingredients (flour, baking soda and salt).

Step 4. Gently fold in flour with spatula until there are few streaks of flour left. Do not overmix!

Step 5. Add mini chocolate chips! You can use any chocolate you'd like.

Step 6. Mix until incorporated.

Step 7. Butter your 6-inch cast iron skillet.

Step 8. Press cookie dough into your pan and bake at 350ºF (176ºC) for 15 to 16 minutes.

Step 9. Top with vanilla bean ice cream and enjoy!!

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