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Best Small-Batch Chocolate Chip Skillet Cookie for Two

small-batch chocolate chip skillet cookie for two - featured image
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A warm, gooey chocolate chip cookie baked in a 6-inch cast iron skillet, perfect for two people. This small-batch recipe delivers crispy edges and a soft, molten center with simple pantry ingredients.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter, melted
  • 1/4 cup (50g) packed light brown sugar
  • 2 tablespoons (25g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (60g) all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup (60g) semi-sweet chocolate chips
  • Flaky sea salt (optional, for finishing)

Instructions

  1. Preheat your oven to 350°F (175°C). Place your 6-inch cast iron skillet inside while the oven heats up.
  2. Melt the butter in a microwave-safe bowl in 20-second intervals. Let it cool for about two minutes.
  3. Add 1/4 cup packed light brown sugar and 2 tablespoons granulated sugar to the melted butter. Whisk vigorously for about 30 seconds until smooth and slightly glossy.
  4. Add one large egg yolk and 1/2 teaspoon vanilla extract. Whisk until well combined and the mixture looks pale and slightly thick, about 20 seconds.
  5. In a separate small bowl, whisk together 1/2 cup all-purpose flour, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
  6. Pour the dry ingredients into the wet mixture. Fold gently with a rubber spatula until just combined. A few streaks of flour are okay.
  7. Fold in 1/3 cup semi-sweet chocolate chips with just a few strokes. Reserve a handful of chips to press into the top later.
  8. Carefully remove the hot skillet from the oven using oven mitts. Place it on a heat-safe surface.
  9. Press the dough evenly into the skillet using a spatula or your fingers (carefully, the pan is hot). Press the reserved chocolate chips into the top.
  10. Bake for 12 to 15 minutes. Start checking at 12 minutes. The edges should be golden brown and set, but the center will still look slightly soft and underdone.
  11. Let it rest for 5 minutes on a cooling rack. Sprinkle with flaky sea salt if using.

Notes

Preheating the skillet gives you golden edges. Start checking the cookie at 12 minutes; it should look slightly underbaked in the center when you pull it out. Let it rest for 5 minutes to set up properly. Use only the egg yolk for a dense, chewy texture.

Nutrition

Keywords: small-batch chocolate chip cookie, skillet cookie for two, cast iron cookie, easy dessert for two, chocolate chip skillet cookie

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