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Best Small-Batch Gooey Chocolate Chip Skillet Cookie

small-batch chocolate chip skillet cookie - featured image
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This small-batch chocolate chip skillet cookie is crispy around the edges, soft and almost fudgy in the middle, and just enough for two people (or one person with very little self-control). It’s simple enough for a Tuesday night but impressive enough to serve after a nice dinner.

Ingredients

Scale
  • 3 tablespoons (42g) unsalted butter, melted and slightly cooled
  • ¼ cup (50g) light brown sugar, packed
  • 2 tablespoons (25g) granulated sugar
  • 1 large egg yolk, room temperature
  • ½ teaspoon vanilla extract
  • ⅓ cup (42g) all-purpose flour, spooned and leveled
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup (60g) semi-sweet chocolate chips
  • Pinch of flaky sea salt (for topping, optional)
  • Vanilla ice cream (for serving, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Place your skillet in the oven while it preheats.
  2. Melt the butter in a microwave-safe bowl or small saucepan. Let it cool for about 2 minutes.
  3. In a mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until well combined and smooth, about 30 seconds.
  4. Add the egg yolk and vanilla extract. Whisk vigorously until the mixture is smooth, creamy, and slightly lighter in color.
  5. Sprinkle the flour, baking soda, and salt over the wet mixture. Fold gently with a spatula until just combined—do not overmix.
  6. Fold in the chocolate chips. Reserve about a tablespoon to press into the top of the dough later.
  7. Carefully remove the hot skillet from the oven. Drop the dough into the center and press it into an even layer, leaving about ¼ inch of space from the edges. Press reserved chocolate chips into the top.
  8. Bake for 12-15 minutes. At 12 minutes, the edges should be golden and set, and the center should look slightly puffed and jiggly. For a gooey center, pull at 13 minutes.
  9. Cool the skillet on a heat-safe surface for 5 minutes before adding toppings.
  10. Sprinkle with flaky sea salt and add a scoop of vanilla ice cream if desired. Serve straight from the skillet.

Notes

Preheating the skillet helps create a crispy bottom while keeping the center soft. Measure flour correctly by spooning it into the cup and leveling it off. Let the butter cool before adding the egg to avoid scrambling. Bake for the shorter time first and check for doneness. Let the cookie rest for 5 minutes before serving to allow the texture to set.

Nutrition

Keywords: small-batch skillet cookie, chocolate chip skillet cookie, gooey cookie, cast iron cookie, easy dessert, quick dessert, date night dessert

Find it online: https://zestynora.com/best-small-batch-gooey-chocolate-chip-skillet-cookie/