Single-Serve Chocolate Chip Cookie Skillet
Single-Serve Chocolate Chip Cookie Skillet
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately a single cookie skillet in 5-8 inch pan
Measurements:
(Recipe in grams below!)
3 tbsp butter
2 tbsp of packed brown sugar (light or dark)
4 tsp white granulated sugar
1 egg yolk
1/2 tsp of vanilla extract
1/4 cup of All-purpose flour
1/4 tsp baking powder
1/4 tsp of salt (optional if you used salted butter)
3 tbsp chocolate chunks/chips
3 tbsp toffee chunks (optional)
Toppings (optional)
1 tbsp chocolate chips
1 scoop vanilla ice-cream (or 2-3 mini scoops)
2 tsp caramel sauce
2 tsp chocolate syrup
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
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Measurements in Grams
45 grams salted/unsalted butter
25 grams brown sugar
16 grams white/granulated sugar
1 egg yolk
2 grams vanilla extract
2 grams salt (optional if you used salted butter)
30 grams All-purpose flour
2 grams baking powder
40 grams toffee chunks
40 grams chocolate chunks/chips
Topping
40 grams chocolate chips/chunks
60-70 grams vanilla ice cream
6-8 grams chocolate syrup
6-8 grams caramel syrup
Instructions:
Step 1
Preheat oven to convection 350 degrees Fahrenheit.
To start cookie dough, beat room temperature butter in stand mixer/by hand for 1 minute (or until butter turns off-white).
Step 2
Add in brown sugar and white sugar to your butter. Beat the sugar with the butter until the mixture is fluffy (about 1-2 minutes).
Step 3
Add your egg yolk and stir into mixture.
Mix in vanilla extract.
Step 4
Add flour, baking powder, and salt to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.
Step 5
Mix in chocolate chunks and toffee chunks until well incorporated.
Step 6
Coat your cast iron skillet pan (or preferred pan) with butter and then add your dough to pan. Spread dough evenly throughout the skillet. This recipe works best with a small 5-inch skillet pan.
Add extra chocolate chips on top before adding to oven at 350 degrees Fahrenheit for 14-16 minutes.
Step 7
If you are serving this fresh, once it is out of the oven, add your preferred toppings (I like to use ice cream, chocolate syrup, and caramel syrup).
Step 8
Highly recommend serving this fresh, but you can place this in a container (sealed well) at room temperature for up to 6 days or place in fridge (in container or in something airtight) for up to 10 days!