Made in one bowl and ready in under twenty minutes, this Chocolate Chip Skillet Cookie for Two recipe is gooey, rich, and irresistibly decadent.
I’ve mentioned before that I don’t usually keep pre-made desserts in the house. You’ll rarely find a box of cookies in the pantry or a pint of ice cream in the freezer. Mostly, I do this because J and I both have pretty insatiable sweet tooths (teeth?). Those cookies and that ice cream wouldn’t last long at all in our presence. In order to avoid weighing 300 pounds, I just don’t buy the stuff.
The problem lies in my love of baking. I don’t mind heading to the kitchen in the evening, after the kids are in bed, to whip up something sweet. That’s actually the story behind Chocolate Chip Cream Cheese Dessert Quesadillas, Mug Brownies, and Chocolate Caramel Lava Cakes. And now, it’s the story behind my Chocolate Chip Skillet Cookie for Two.
This recipe is exactly what it sounds like: a perfectly-portioned cookie made for sharing. It’s got all the must-have qualities of a good chocolate chip cookie, plus the delightfully crunchy edges that are courtesy of the adorable mini skillet. J and I prefer to enjoy ours with a glass of cold milk, but it’s also wonderful topped with ice cream, chocolate syrup, or fresh fruit.
Chocolate Chip Skillet Cookie for Two
4 tbs butter, room temperature
1/4 cup sugar
1/4 cup brown sugar
1/2 egg (see notes below)
1 tsp vanilla extract
1/2 tsp salt
1/4 baking soda
2/3 cup flour
1/3 cup chocolate chips
Preheat oven to 375 degrees. Place butter, sugar, and brown sugar in a medium bowl. Use a fork to mix the ingredients together. Add egg, vanilla, salt, and baking soda, and mix well. Sprinkle in the flour and mix just until combined. Add the chocolate chips and mix until well-incorporated.
Transfer cookie dough to a miniature cast iron skillet. Bake for 14-17 minutes, or until cookie is golden brown and center is set. Allow to cool for five minutes before serving.
- To make half an egg: crack an egg into a bowl, beat it, and pour half into the recipe. Save the other half for later.
- This recipe could be made in 3 or 4 small ramekins instead of in a miniature skillet.
- We love this cookie served as is with a big glass of milk, but it’s also awesome topped with ice cream, whipped cream, or chocolate syrup.