This chocolate chunk mini skillet cookie is made with brown butter and baked in a small 6.5-inch cast iron skillet. Soft, gooey, and crips on the edges! This is a quick and easy cookie skillet to make that is perfect for 2!
No one could resist a freshly baked, warm, soft, and gooey cookie straight out of the oven, right? And oh, with melty ice cream on top! Oh so yum!!
This chocolate chunk mini skillet cookie is a cookie lover’s dream! The cookie has an extra nutty caramel flavor thanks to brown butter, loaded with chopped dark chocolate chunks, then baked in a small 6.5-inch skillet so you don’t have to worry about leftovers, and it doesn’t take long to bake at all! Ready in under 30 minutes. Serve it warm with a scoop of vanilla ice cream and you’ve got a decadent dessert that’s great for sharing with your loved ones!
WHY YOU’LL LOVE THIS CHOCOLATE CHUNK MINI SKILLET COOKIE
- You don’t need a mixer or any special equipment to make this.
- Brown butter adds an extra nutty caramel flavor to the cookie!
- This is a small batch, perfect for 2 or 3.
- Perfect for a date night in or just to share with your family when you don’t want any leftover dessert.
- Quick, ready in under 30 minutes, easy to make, and doesn’t make a huge mess of the kitchen.
INGREDIENTS NEEDED & NOTES
Butter – We’ll brown the butter to get that beautiful nutty flavor. This recipe uses unsalted butter, but if you want salted butter I suggest to omit the extra salt in the recipe.
Flour – No need for fancy flour, you’ll just need all-purpose flour! Flour adds strength and structure to your cookie.
Leavening agent – You’ll need baking powder to make this cookie so the cookie puffs up as it bakes.
Egg yolk – You’ll just need one egg yolk to make this skillet cookie. It gives the cookie a chewy texture.
Sugar – Two types of sugar are used in this recipe, light brown sugar, and granulated sugar to enhance the flavor and texture. Granulated sugar allows the cookie to go slightly crispy around the edges. Light brown sugar has a little more moisture than granulated sugar, so it makes the cookie soft and chewy.
Vanilla – A little bit of vanilla extract to enhance the flavor.
Salt – This will do the job of balancing out the flavor.
Chocolate – This recipe uses 70% dark chocolate, but you can also use milk or semi-sweet
THINGS YOU’LL NEED TO BAKE THIS CHOCOLATE CHUNK MINI SKILLET COOKIE
(Check my favorite baking tools and equipment here!)
- Rubber spatula
- Mixing bowl
- Small saucepan
- 6.5 inch cast iron skillet
STEP-BY-STEP INSTRUCTIONS
(Be sure to check the recipe card below for the full ingredients list & instructions)
STEP 1 – Brown the Butter
Melt the unsalted butter over medium heat in a small, light-colored saucepan. Continue to stir as the butter begins to bubble and foam, then continue to cook and swirl the pan until the butter turns a light color brown and has a nutty aromatic flavor with brown bits at the bottom of the saucepan. Immediately remove the browned butter from the heat and pour into a medium mixing bowl. From start to finish this step will take about 5 minutes.
STEP 2 -Make the Cookie Dough and Bake
Preheat oven to 350F and lightly grease a 6.5-inch cast iron skillet with butter. Set aside.
Once the butter is cool, add in sugar, light brown sugar, egg yolk, and vanilla extract. Whisk the mixture together until pale and fully incorporated, about 3 minutes. Then, add in the flour, baking powder, and salt. Mix until just combined and you no longer see any flour left in the cookie dough. Fold in the chocolate chunks, then spread into the prepared skillet. Top with any additional chocolates, if desired.
Bake the cookie for about 15 minutes at 350F. Let the cookie skillet cool on a cooling rack for about 10 minutes, then serve warm, with a big scoop of vanilla ice cream. Enjoy!
TIPS FOR MAKING THE BEST CHOCOLATE CHUNK MINI SKILLET COOKIE
- Whisk the wet ingredients well for about 3 minutes, to bring more air into the batter.
- Don’t over-mix the batter. When adding the dry ingredients, only mix or fold the mixture until no more flour is visible.
- Slightly underbake the cookie skillet! The key to a fudgy and gooey texture is slightly underbaking it! Remember the cookie skillet will continue to cook as they cool so it’s okay if they’re a little gooey in the middle when you take them out!
- When measuring the flour, make sure to spoon and level the flour into your measuring cup. Do not scoop and pack the flour. By doing this, you will yield too much flour and make the batter dry. 1 cup flour = 125 grams.
- Use a kitchen scale. Baking with a kitchen scale is so much more accurate than cup measurements.
HERE’S HOW TO SERVE AND STORE THE LEFTOVER CHOCOLATE CHUNK MINI SKILLET COOKIE
I highly recommend enjoying this skillet cookie fresh, warm right out of the oven, and slightly underbaked so that the center is extra gooey. Also, add a big scoop of vanilla ice cream while the cookie is warm.
If you have leftovers or you want to keep this cookie skillet for later, cover them tightly with plastic wrap and store it in the fridge for up to 5 days.
You can also freeze this skillet cookie! I recommend cutting it into individual slices. Wrap each piece with layers of plastic wrap to prevent it from drying out, and place it in a freezer-safe container. It will last in the freezer for up to 3 months.
Chocolate Chunk Mini Skillet Cookie
Chocolate chunk cookie made with brown butter and baked in a small 6.5-inch cast iron skillet. Soft, gooey, and crips on the edges! This is a quick and easy cookie to make that is perfect for 2 or 3 people.
Ingredients
- 85g (3/4 stick) butter
- 4 tablespoons brown sugar
- 3 tablespoons granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 125g (1 cup, spoon and level method) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 100g (3.5 oz) 70% dark chocolate, chopped
- Flaky sea salt, for topping
- Vanilla ice cream, for topping
Instructions
STEP 1 - Brown the Butter
Melt the unsalted butter over medium heat in a small, light-colored saucepan. Continue to stir as the butter begins to bubble and foam, then continue to cook and swirl the pan until the butter turns a light color brown and has a nutty aromatic flavor with brown bits at the bottom of the saucepan. Immediately remove the browned butter from the heat and pour into a medium mixing bowl. From start to finish this step will take about 5 minutes.
STEP 2 -Make the Cookie Dough and Bake
Preheat oven to 350F and lightly grease a 6.5-inch cast iron skillet with butter. Set aside.
Once the butter is cool, add in sugar, light brown sugar, egg yolk, and vanilla extract. Whisk the mixture together until pale and fully incorporated, about 3 minutes. Then, add in the flour, baking powder, and salt. Mix until just combined and you no longer see any flour left in the cookie dough. Fold in the chocolate chunks, then spread into the prepared skillet. Top with any additional chocolates, if desired.
Bake the cookie for about 15 minutes at 350F. Let the cookie skillet cool on a cooling rack for about 10 minutes, then serve warm, with a big scoop of vanilla ice cream. Enjoy!
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Happy Baking!
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