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mini skillet chocolate chip cookies for two
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Mini Skillet Cookies for Two

Gooey chocolate chip cookies cooked in a mini cast iron skillet, with a small enough recipe for just two servings!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 45 minutes
Servings 2
Calories 416kcal

Ingredients

  • 2 Tbsp Unsalted Butter softened
  • 2 Tbsp Brown Sugar
  • 1 Tbsp Granulated Sugar
  • 1/8 tsp Salt
  • 1 Egg Yolk
  • 1/8 tsp Almond Extract
  • 1/8 tsp Baking Soda
  • 1/8 tsp Cornstarch
  • 1/8 tsp Milk Powder
  • 1/3 Cup Flour all-purpose or white whole wheat
  • 1/4 Cup Chocolate Chips

Instructions

  • 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. 

Notes

  • 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.