Description
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
- 1/2 Cup + 1 Tbsp (71 grams) All-Purpose Flour
- 1/4 Tsp Baking Soda
- 1/4 Tsp Salt
- 5 Tbsp (70.8 grams) Unsalted Butter, melted
- 1/3 Cup (65 grams) Dark Brown Sugar, packed
- 1 Tbsp (15 grams) Granulated White Sugar
- 1 Large Egg Yolk, room temp
- 1 Tsp Vanilla Extract
- 1/2 Cup (3 oz or 82 grams) 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.
- Add egg yolk and vanilla and whisk until combined. About another minute or so.
- 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.
- Add chocolate chips and mix until just combined.
- 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!
- Prep Time: 10 Minutes
- Cook Time: 15 to 16 Minutes
- Method: Bake