Would you believe me if I told you that I’d never had a Skillet Cookie until now?
Not that I wasn’t interested or didn’t really care to give them a try, quite the contrary! I always thought that they looked quite spectacular, what with being served warm directly in the cast-iron skillet in which they were baked, all ooey gooey and chewy looking, covered in melting ice cream and drizzled with oodles of silky chocolate sauce! I mean, what’s there not to like about that picture?
Still, there’s always been this one major obstacle standing between me and this drool-worthy, mouth-watering treat: the way I see it, skillet cookies are pretty much meant to be enjoyed right away, especially if you’re gonna serve them like I just described, covered with mountains of ice cream and chocolate sauce. Leftovers must be kinda hard to keep, what with being soaked in melted ice cream and all…
Being single and alone most of the time, it made it kinda hard for me to indulge. I simply couldn’t see myself eating the whole thing and absolutely couldn’t live with the idea of sending the leftovers to the trash. I much prefer to make a whole bunch of friends with my “leftovers” once I’m done tasting a recipe!
Still, after I stumbled upon this particular recipe on Bake or Break, I was determined to finally give the giant cookies a try. I figured that I would either find a solution to my leftover dilemma, or invite a whole bunch of people over for a Skillet Cookie party! Ha! How’s that for making friends?
Matters took a turn for then worst when, just a few days later, I got this other amazing looking recipe from Sally’s Baking Addiction delivered straight to my inbox. I was in serious trouble by then and knew for a fact that I wouldn’t be able to put off the experience much longer. Skillet Cookies were officially put on my “next in line” recipe list.
And then faith must’ve heard me or something, ‘cuz just as soon as I’d officialized my decision, I stumbled upon this picture on Pinterest for a Small Batch Chocolate Chip Skillet Cookie for Two! O.M.G. THIS WAS PURE GENIUS!!! Why had I never thought of that before? Especially since I already had the necessary equipment in my cupboards. I’ve some kind of a fascination for cast iron skillets, you see, so I happen to have them in pretty much all shapes and sizes…
I couldn’t wait to finally get to live the Skillet Cookie experience, and so this Chocolate Chip Skillet Cookie for Two got made the very next week-end, when my daughter came for dinner. I thought that it would make the perfect treat for the two of us to enjoy after our meal.
Let me tell you I was NOT disappointed, and neither was she! These things are just as good as I’d imagined them to be: all soft and gooey and warm in the center, all crispy and chewy around the edges, with a plethora of sweet and buttery aromas that’ll send your taste buds straight to seventh heaven.
Honestly, if I owned a restaurant or cafe, I would have to find a way to put these on the menu. Talk about the perfect way to end a romantic evening with your special someone, or a fun night out with your BFF (who in my case happens to be my daughter)...
Skillet Cookies are the absolute best, and I am totally in love with this small batch recipe! It’s simply perfect: it really doesn’t take long to make at all, doesn’t require that you use all kinds of equipment and dirty the whole kitchen… just a few bowls and a fork will do the trick!
Oh, and of course, you’ll need one of them cute mini little cast-iron skillets, which, if you don’t already own one, I strongly recommend that you get, because I can guarantee you that you’ll be making this Chocolate Chip Skillet Cookie for Two often, very often!
As for me, I’m already planning on trying all kinds of variations on this same theme…
Step-by-step instructions with pictures immediately follow recipe
- 1/2 cup (75g | 2.6oz) unbleached all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt (I use Himalayan salt)
- 1/4 cup (50g | 1.8oz) granulated sugar
- 1/4 cup (50g | 1.8oz) light brown sugar, packed
- 1 tsp pure vanilla extract, (store-bought or homemade)
- 1/4 cup (60g | 2.1oz) butter, melted
- 1 large egg yolk
- 1/2 cup (90g | 3.2oz) semi-sweet chocolate chips, divided (save a few tablespoons to melt and drizzle over cooked cookie)
- Your favorite vanilla ice cream, for serving
- Preheat your oven to 350°F and generously butter a 6-1/4” mini cast iron skillet. If you didn’t have such a skillet, you could use a 6” cake pan instead, but you may have to adjust baking time slightly.
- Combine the flour, baking soda and salt in a bowl and mix well with a whisk until well combined; set aside.
- In a separate mixing bowl, combine the granulated sugar, brown sugar and vanilla extract. Add the melted butter and stir with a fork until well combined.
- Add the egg yolk, stir well, and then carefully stir in the flour mixture. Mix until completely combined, then stir about 2/3 of the chocolate chips.
- Transfer the cookie dough to the cast iron skillet and arrange it delicately with your fork, just so it's evenly distributed across the skillet.
- Bake for about 18-20 minutes, or until the edges are puffed and browned and the center appears set.
- Remove from the oven and press a few additional chocolate chips across the surface of the cookie, if desired; allow to cool for about 5 minutes.
- Meanwhile, melt the remaining chocolate chips in the microwave, adding a few drops of oil to make it more drizzleable, if necessary.
- Garnish the cookie with a great big scoop of vanilla ice cream, drizzle with the melted chocolate and serve with 2 spoons!
Inspired by Crazy for Crust's Small Batch Skillet Cookie
STEP-BY-STEP INSTRUCTIONS AND PICTURES
Preheat your oven to 350°F and generously butter a 6-1/4” mini cast iron skillet.
If you didn’t have such a skillet, you could use a 6” cake pan instead, but you may have to adjust baking time slightly. Of course, the result won’t be exactly the same either: you won’t be getting the same visual effect, for starters, and the edges of your cookie will not get to be quite as crispy…
The mise-en-place for this recipe is what will take the longest. Once that’s out of the way, the rest will go pretty fast…
Melt the butter, separate an egg and measure out the semi-sweet chocolate chips. Then, combine the flour, baking soda and salt in a bowl and mix well with a whisk until well combined; set aside.
In a separate mixing bowl, combine the granulated sugar, brown sugar and vanilla extract.
Add the melted butter to the bowl that contains the sugars and vanilla…
…and stir with a fork until well combined.
Add the egg yolk…
…and then carefully stir in the flour mixture.
Mix until completely combined…
…then throw in about 2/3 of the chocolate chips.
You’ll want to save a few tablespoons for later: some to melt and drizzle over your cookie and ice cream, and a few to press on top of your cookie just as soon as it comes out of the oven.
More on that later…
For now, stir in the chocolate chips without over-mixing.
Transfer the cookie dough to the buttered cast iron skillet…
… and arrange it delicately with your fork, just so it’s sort of evenly distributed across the skillet. There’s no need to spread it evenly and all, just as long as it’s well distributed, you’ll be fine!
Bake your cookie for about 18-20 minutes, or until the edges are puffed and browned and the center appears set.
Remove the skillet from the oven and press a few additional chocolate chips across the surface of your cookie. This is not absolutely necessary, but it will make your cookie look so pretty!
Allow your cookie to cool for about 5 minutes.
During that time, the heat that emanates from the cookie will warm up the newly added chocolate chips, making them all shiny and yummy looking!
While your cookie is cooling a bit, melt the remaining chocolate chips in the microwave. Don’t go more than a few seconds at a time here, and if you find that your chocolate is too thick to be drizzled even after it’s completely melted, stir in a few drops (as in really, just a few drops) of neutral tasting oil to make it more drizzleable.
Garnish the cookie with a great big scoop of vanilla ice cream, drizzle with the melted chocolate and serve with 2 spoons!
Hopefully, there won’t be any leftovers… hopefully!