Skillet Chocolate Chip Cookie
Single-serve American diner classic, gooey brown butter cookie baked in a mini cast iron skillet with dark chocolate chips and flaky salt.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Measure 90g unsalted butter, 80g light brown sugar, 30g caster sugar, 2 egg yolks, 1 tsp vanilla extract, 110g plain flour, 0.5 tsp baking soda, 0.5 tsp fine salt, and 100g dark chocolate chips. Have two 10cm cast iron skillets ready, or one 12cm skillet.
Bake 1
Preheat oven to 190°C (375°F). Melt butter in the skillet(s) over medium heat for 2 minutes until foaming and nutty-smelling. Remove from heat and cool 2 minutes.
Build
Whisk brown sugar, caster sugar, egg yolks, and vanilla into the warm butter in the skillet(s) until glossy and smooth. Add flour, baking soda, and fine salt; stir with a spatula just until no dry streaks remain—do not overmix.
Bake 2
Fold chocolate chips into the dough. Smooth the tops flat with the back of the spatula. Bake in the preheated oven for 10–12 minutes until edges are deep golden and the centres are just set but still soft.
Plate
Remove the skillet(s) from the oven and finish each with a pinch of flaky sea salt. Serve warm in the skillet(s), ideally with a scoop of vanilla ice cream on top.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.