Gooey chocolate chip cookies cooked in a mini cast iron skillet, with a small enough recipe for just two servings!
Prep Time 10minutes
Cook Time 15minutes
Resting Time 30minutes
Total Time 45minutes
1/3CupFlourall-purpose or white whole wheat
In a medium bowl (like the size of a soup bowl) cream together the butter, sugars, and salt until combined.
Add the egg yolk, almond extract, baking soda, cornstarch, and milk powder. Mix until combined, and then slowly mix in the flour.
Once the dough is uniform, add in the chocolate chips and mix well with a sturdy spoon or your hands. Split the dough into two balls, and flatten slightly. Wrap each in plastic wrap and refrigerate for at least 20 minutes or up to overnight.
Just before you'd like to serve these, preheat the toaster oven to 350F (or conventional oven to 375F). Remove the dough from the fridge, and press each into a tiny cast iron skillet (about 3" diameter).
Bake for 12-14 minutes, until the top starts to turn slightly golden brown. Remove from the oven, and let sit for at least 10 minutes, until the tops look dry.
Serve warm, right from the skillets. Wrap the handles in a pot holder or towel, as they will be very hot. You can top with a dollop of whipped cream or a small scoop of vanilla ice cream.
If you don't have cornstarch, you can substitute a 1/4 tsp baking powder for the cornstarch and baking soda.
If you would rather use vanilla extract, use 1/4 tsp of that in place of the almond extract and milk powder.
If you don't have milk powder, you can just leave it out, without sacrificing too much.
If you don't have tiny cast iron skillets (you should, because they are adorable!) you can bake these in a ramekin. You may need to cook them for longer in a light colored ramekin.
To double this recipe, just double everything, but use a whole egg instead of just a yolk.
Mini Skillet Cookies for Two Recipe from Slumber & Scones https://www.slumberandscones.com/mini-skillet-cookies-for-two/