Single-Serve Chocolate Chip Skillet Cookie

Our trip to New Orleans was not all about the food and drinks – even though it might have seemed so.  And ever since our New Orleans trip, when I think of cast iron, I think of the Garden District and the French Quarter and the gorgeous cast iron balconies and fences and ornamental architecture.

On our Garden District tour, I actually learned the difference between wrought iron and cast iron [nerd alert] – cast iron (balconies, fences, etc.) is more ornate in nature, because the iron is heated until liquid, and then poured into a mold.  Cast iron became a popular cookware because it has a high heat capacity, it holds heat well and it actually can add some iron to our food.

And so, I admit that I am totally jumping on a bandwagon here – the skillet cookie bandwagon.  I ordered a couple of mini cast iron skillets recently and the minute I took them out of the box I felt compelled to whip up some simple chocolate chip cookie dough.

Single-Serve Chocolate Chip Skillet Cookie

And seriously, who doesn’t need a single-serve chocolate chip skillet cookie recipe?  And even better, one that is baked in (and eaten from) a cute little cast iron skillet!  I used a cookie cake recipe for the base, pared it down to make a single-serving, and chopped up some of my favorite dark chocolate (Trader Joe’s Pound Plus bar) and pretty quickly had a fix for my all-too-often chocolate craving.

I loved this cookie, it was perfectly crispy on the outside and chewy on the inside!  And even though it says “single-serving”, Paul, my friend Sara and I all ate it for dessert one night and it is definitely shareable…but only if you want to!

Single-Serve Chocolate Chip Skillet Cookie

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Single-Serve Chocolate Chip Skillet Cookie

Yield: One 5-inch skillet cookie

Total Time: 25 min

Simple and quick recipe for a single-serving chocolate chip skillet cookie.

Ingredients:

2 Tbs. room temperature butter
2 Tbs. light brown sugar, packed
1 Tbs. granulated sugar
1 egg yolk
1/2 tsp. vanilla extract
1/3 cup all-purpose flour
1/8 tsp. kosher salt
1/8 tsp. baking soda
1/8 tsp. cream of tarter
1/4 cup chocolate chunks (see note below)

Directions:

Preheat the oven to 350 degrees. Lightly grease a 5-inch cast iron skillet. (I just put a little oil on a paper town and wiped the skillet with oiled paper towel.)

Combine the butter and sugars in a small bowl and mix with a fork until the sugar is incorporated with the butter. Don't under-mix it - make sure to take your time. Add the egg yolk and vanilla and mix until combined. In another small bowl, combine the flour, salt, baking soda, and cream of tarter. Add the dry ingredients to the butter/sugar/egg mixture and mix until fully incorporated. Stir in the chocolate chunks until well-distributed.

Press the dough into the prepared skillet and bake at 350 degrees for 12-14 minutes, until the edges are slightly browned and the center is just under-done. Allow the cookie to cool - the center will finish cooking while it cools. **optional - serve with a big scoop of ice cream!**

Cassie's Notes:
Don't let the chocolate chunks limit you - use any kind of mix-in you like or have on-hand. I love butterscotch chips, peanut butter chips, caramel bits, pecans, M&M's, etc. The possibilities are endless.

This recipe is easily doubled if you have more than one small skillet. To double, use one full egg, and double all the rest of the ingredients.

Single-Serve Chocolate Chip Skillet Cookie