This adorable little Chocolate Chip Skillet Cookie is just the perfect size to be shared with your favorite someone… or not!
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 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…
…stir well…
…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!
Ingredients
- 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
Instructions
- 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!
Notes
Inspired by Crazy for Crust's Small Batch Skillet Cookie
My Evil Twin is passionate about food and has a real sweet spot for the indulgent kind...
Mouth-watering! Will definitely give it a try 🙂
Hope it’s to your liking, Lulia! 🙂
i’ve never had a skillet cookie either! and i definitely think i have been missing out on something delicious. this looks amazing Xx
You most certainly have, Thalia! These things are the bomb, really! I hope you like the experience just as much as I did! 🙂
Wow! this looks so good and I am craving for chocolate chip cookie right now.
We all need a little indulgence, from time to time… 😉
awesome and nice representation.
Thanks! 🙂
We ate in a restaurant in AZ and this was served to us for dessert. Really yummy
I had one this w/e..a getaway w/ my daughters..had to recreate for my little grandsons..Sonia..I found your recipe Googling..made it..they loved it..Thanks again for a super recipe!!
So you googled skillet cookie and found mine? That’s way cool! Happy to hear you and your daughters enjoyed the cookie, Monique.
And enough with the rain already. Let it be sunshine, let it be summer! 🙂
I found it googling too. It’s in the oven right now
Hope it was to your liking, Deb!
Hi, I’m going to try this tomorrow and only have a 6-inch pie pan (the disposable kind made out of, I guess, aluminum. How long do you think I should bake mine? Thanks.
These look amazing. Cannot wait to try.
This was absolutely amazing! Certainly coming back to this recipe!
Happy to hear your liked it, Meghan! 🙂
Glad I found this recipe!! Hubby bought me a 6 inch cast iron skillet and I had no idea what to do with it. Lol!
Hahaha! You’ll never wonder again! 🙂
Are there any adjustments that need to be made for high altitude?
YOur recipe is hands down AMAZING! It is not cakey at all and delightful. Those of you thinking of trying this definitely should. Thank you Sonia!
Why thank you J! Real happy to hear it was to your liking! 🙂
Doubled the recipe and tried to bake two at same time. 350 for 20 mins. Wasnt cooked through. Baked for a bit longer and came out bomb. My question is, next time i do two….should i increase baking temp? Increase baking time? or both? Thank youuu
Well, I guess if baking for a bit longer did the trick this time, you should stick with that and do the exact same next time around!
I think the temp and time are wrong. I’m 45 mins into a 350 bake and the inside is liquid.
I made this a few minutes ago! Tried it while it was still hot! – Deliciously Perfect! I made a couple of these in the past, but only had good results like this, once. I couldn’t find that recipe, but I believe yours is even better! Thanks for sharing it.
By the way, these things freeze very well if you have leftovers. Just take them out as needed and thaw.
Thanks so much, Tiya. So happy to hear the recipe was to your liking! And thanks for the tip, too, although I don’t think leftovers will ever happen here, not if I’m around… ;o)
What would you suggest for it bubbling over? More flour?
A bigger pan?
Great! I cooked it a couple of minutes longer since I don’t like them too gooey. I added nuts and used 3 different types of chocolate chips. It turned out very good and I will make it again!
Flavor was great, texture was a bit gritty.
Love this! It was a hit with my husband. We live at 7800 feet so next time I’ll cook just a few minutes longer. .
Is it necessary that the skillet be seasoned first? I found this today and have since ordered a 6” skillet So that I can make it tonight for my husband’s birthday dinner tonight. Nothing like waiting until the last minute! But I won’t have time to season the new pan! It that going to screw it up?? I’m new to cast iron cookware.
Most cast iron skillets come pre-seasoned now, but if it isn’t, I definitely do not recommend using it without seasoning it first…
Made this for the first time tonight! My dough looked wetter than in your photos but i knew i had all the ingredients right so i went with it. I used cane and brown cane sugar. Ended up baking another 4-5 mins to get the middle set. It’s super sweet and i think 1/2 cup of semi sweet chips (instead of 1/2) without any drizzle would be sweet and chocolatey enough. I was generous with the ice cream (2.5x the amount the pic shows) and it still felt like not enough ice cream due to how rich and chocolatey the cookie was. So best off cutting down on the chocolate chips next time! Just my thoughts. Still so excited to have found this! It’s adorable and a great way to satisfy a cookie craving without having too many cookies laying around afterwards, like with traditional baking.
Made this & it was INCREDIBLE! So so good. My husband & I devoured every last bit. I was so dang proud of it, I have a picture of it that I wish I could post. I’m 34 wks pregnant & this is exactly what I needed. Thank you so much for this!
Haha! You are so very welcome, Alex! Glad you all enjoyed it!
what can i replace eggs with for the cookie dough?
SO GOOD! Made tonight and we loved it! Added a little bit more flour and used a mixture of chocolate chips and whites chocolate chips. We cooked it for 20 minutes which gave it a gooey center and golden brown crust. Will definitely make again!
Should the cast iron skillet be preheated in the oven? I’ve heard that is the key to keeping things from sticking… but I’ve never really used cast iron before and don’t know if it applies to baking too?
ABSOLUTELY THE BEST COOKIES ON EARTH FINALLY FOUND MY FAVORITE RECIPE UR A QUEEN THANK YOU
Hahaha, thank you so much Riley. Glad you like it this much! 🙂
Amazing cookie skillet…. so easy to make and so incredibly delicious. Perfect size for two and looks adorable in my little skillet (that I used to have no use for) can not recommend this recipe enough!
Such a great recipe! It came out perfect and I even sprinkled some cinnamon on top for a different taste!
I’m not much of a baker, but going to try this on NYE this year. Can you use dark brown sugar? That’s what I have on hand. If so, what would the adjustment(s) be?
Fantastic recipe! Thank you!
If I only have a 12 inch pan and I double the recipe it should come out just as good right?
This was AMAZING! I reduced the sugar (-10g each brown and white) and it was perfect. I loved it so much, it was my first skillet cookie!
This is so good every time I make it. The recipe is perfect as is. I will sometimes use half of the granulated sugar though if I don’t have ice cream to top it off with. I think the sweetness is too much eating the cookie on its own. I also always bake it 5 or 6 minutes more because I love a crisper edge. Such a great, foolproof recipe though.
Used a 6″ cast iron skillet and after 22 minutes the center was still uncooked and the outside was burning.
Oouh ….im mad I found this.
Because I’m trying to lose weight and THIS IS THE MOST DELICIOUS THING IVE EVER HAD!!! Wish I never found this 😉