Mini Skillet Chocolate Chip Cookie
Look no further, this is the BEST mini skillet chocolate chip cookie ever! Baked in a 6-inch cast iron pan, this small batch cookie recipe is the perfect dessert for 2! This gooey cookie is loaded with mini chocolate chips and topped with vanilla bean ice cream.
INGREDIENTS
- ½ Cup + 1 tablespoon (71g) All-Purpose Flour
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- 5 Tbsp (70g) Unsalted Butter melted
- ⅓ Cup (65g) Dark Brown Sugar packed
- 1 Tbsp (15g) Granulated White Sugar
- 1 Large Egg Yolk room temp
- 1 teaspoon Vanilla Extract
- ½ Cup (82g) Mini Chocolate Chips
- Vanilla Bean Ice Cream
Instructions
- Preheat your oven to 350ºF (176º C).
- Butter your 6-inch cast iron skillet and set aside.
- To a clean medium-sized bowl, add melted butter, dark brown sugar and white sugar. Whisk until well combined. It should resemble a thick caramel. If the butter has not been incorporated, keep whisking. Should take about 2 minutes, by hand.5 tablespoon (70g) Unsalted Butter⅓ Cup (65g) Dark Brown Sugar1 tablespoon (15g) Granulated White Sugar
- Add egg yolk and vanilla and whisk until combined. About another minute or so.1 Large Egg Yolk1 teaspoon Vanilla Extract
- Add dry ingredients (flour, baking soda & salt) and mix just until combined. Do not overmix. It's okay to have some streaks of flour, since we are adding the chocolate chips next.½ Cup + 1 tablespoon (71g) All-Purpose Flour¼ teaspoon Baking Soda¼ teaspoon Salt
- Add chocolate chips and mix until just combined.½ Cup (82g) Mini Chocolate Chips
- Press cookie dough into prepared skillet and bake for 15 to 16 minutes.
- Let cool for 5 minutes in the pan. Top with ice cream and eat out of the skillet! Enjoy!
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