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The Best Gooey Small-Batch Chocolate Chip Skillet Cookie

small-batch chocolate chip skillet cookie - featured image
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A quick and indulgent small-batch chocolate chip skillet cookie with crispy edges and a gooey, molten center. Perfect for one or two, ready in about 25 minutes with simple pantry ingredients.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter, melted
  • 3 tablespoons (38g) granulated sugar
  • 2 tablespoons (25g) light brown sugar, packed
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup plus 2 tablespoons (50g) all-purpose flour
  • 1/4 teaspoon salt (or 1/2 teaspoon if using unsalted butter)
  • 1/8 teaspoon baking soda
  • 1/3 cup (60g) semi-sweet chocolate chips
  • Flaky sea salt for finishing (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Place your 6-inch cast iron skillet inside while it preheats.
  2. Melt 4 tablespoons of unsalted butter in a microwave-safe bowl in 20-second bursts. Let it cool for a minute.
  3. Add 3 tablespoons granulated sugar and 2 tablespoons packed light brown sugar to the melted butter. Whisk until fully combined.
  4. Add 1 large egg yolk and 1/2 teaspoon vanilla extract. Whisk vigorously for about 30 seconds until glossy.
  5. In a separate small bowl, whisk together 1/4 cup plus 2 tablespoons all-purpose flour, 1/4 teaspoon salt, and 1/8 teaspoon baking soda.
  6. Add the flour mixture to the butter-sugar mixture. Fold gently with a spatula until just combined.
  7. Fold in 1/3 cup semi-sweet chocolate chips, reserving a few to press into the top.
  8. Carefully remove the hot skillet from the oven. Add a tiny pat of butter (about 1/2 teaspoon) and swirl to coat the bottom.
  9. Scrape the dough into the center of the skillet. Press into an even layer with your fingers or a spoon. Press reserved chocolate chips into the top.
  10. Bake for 12 to 15 minutes. At 12 minutes, edges should be golden brown and center should look slightly underdone and puffy.
  11. Let the skillet cool on a wire rack for 5 minutes. Sprinkle with flaky sea salt right when it comes out of the oven.
  12. Serve warm directly from the skillet, or scoop into bowls and top with vanilla ice cream.

Notes

Preheating the skillet gives a crispy bottom. Watch bake time closely; pull at 12 minutes for gooey center. Use a kitchen scale for flour for best results. Let the cookie rest 5 minutes before serving. Room temperature egg yolk prevents greasy dough.

Nutrition

Keywords: skillet cookie, small-batch cookie, chocolate chip cookie, gooey cookie, easy dessert, single serving dessert

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