Ready in under 20 minutes this chocolate chip skillet cookie recipe hits the spot when you get that craving for warm, homemade chocolate chip cookies, but you don’t want a whole batch.
This is my contribution to the online recipe bank for Valentine’s Day this year. A chocolate chip skillet cookie recipe, ready in under twenty minutes, for two. Or one, because sometimes it just needs to be done. Maybe you don’t have anyone to share a Valentine’s Day dessert with. Maybe you don’t want to share your Valentine’s Day dessert with anyone. It happens. It’s ok.
I have a great fondness for cast iron, so last year while browsing the shops in town for stocking fillers for my family, I found this adorable little five inch cast iron skillet; part of a baking kit from a well-known chocolate company. I promptly bought it for myself. I ate the chocolates and resolved to experiment with skillet cookie recipes.
Skillet cookies are, intriguingly, a thing. I’ve been seeing them all over the internet these last few years and have watched, with perplexed interest. Why would you make a giant cookie in a skillet? Why not just bake them on a tray like normal?
We are all well aware that warm chocolate chip cookies are a thing to. Well, they’re a thing for me, at least. So, resolving to give this whole skillet cookie a try I tweaked the original recipe that came with my cookie skillet and this chocolate chip skillet cookie for two (or one!) was born.
This recipe takes only minutes to prepare. Say, it’s late evening and you’ve wandered to the kitchen with a little cookie craving. You pop the kettle on and browse the cupboards – there’s nothing there to be scoffed except some slightly stale rice cakes (it happens!). Make this cookie. Measure out the butter, leave it to soften for a minute on the cooling down hob you’ve just boiled your kettle on while you prepare the dry ingredients. Twenty minutes later you’ll have a freshly baked warm chocolate chip cookie in a pan you can eat straight out of.
Serve warm with a scoop of vanilla ice cream, a squeeze of chocolate sauce or anything else you fancy. Eat the cookie straight out of the pan it’s cool enough to handle – lay the skillet on a serving platter to make this easier if you want.
Note – these cookies do not keep. They do not contain egg so they are a crispier cookie than usual if left to cool. They’re meant to eat still warm, just out of the oven.
If you don’t own a small enough cast iron skillet you could just divide the dough into four pieces and bake on a cookie tray as usual. Leave them rounded for a thicker cookie with a softer, more chewy centre, or flatten them to make a crispy chocolate chip cookie perfect for dunking into tea or hot chocolate (as pictured above).
What’s your favourite late night quick and easy go-to baking recipe? Let me know in the comments!
| Servings | Prep Time | Cook Time |
| 2servings | 5minutes | 15minutes |
| Servings | Prep Time |
| 2servings | 5minutes |
| Cook Time |
| 15minutes |
- 40 grams plain flour
- 1/8 tsp bicarbonate of soda
- 20 grams dark brown soft sugar
- 20 grams butter softened
- 10 grams golden syrup
- 1/4 tsp Madagascar bourbon vanilla bean paste
- 25 grams plain chocolate chips
|
Ingredients
Servings: servings
Units:
|
- Preheat oven to 170 C fan/ 190 C/ 375 F/ Gas mark 5. Lightly grease a five inch mini cast iron skillet with a little vegetable fat.
- Mix together the flour, bicarbonate of soda and brown sugar.
- Add the softened butter (half melted works fine - just pop it onto the hob after you've boiled a kettle for a cup of tea for a minute to two while you're preparing the dry ingredients), the vanilla and the golden syrup.
- Using a fork, combine the ingredients until they form a dough.
- Add the chocolate chips and, using your hands, smoosh it together to form a chocolate chip cookie dough ball. If it looks a bit too moist (ie: you melted all of the butter instead of just melting half and leaving the other half really soft) pop it into the fridge for ten minutes or so.
- Press the dough into the prepared skillet and bake in the centre of the oven for 12-15 minutes, until the edges of the cookie are golden.
- Leave the cookie to cool in the skillet until it's warm enough to touch, and then serve with a scoop of vanilla ice cream, extra chocolate chips, chocolate syrup, oh, whatever takes your fancy. Share with someone else (or not!).
Click here to view the nutritional information for this recipe (cookie only)
Have you made this recipe?
Take a photo and tag @tangoraindrop or use the hashtag #elizabethskitchendiary and share on Instagram and Twitter. It would make my day to see your creations!
Carly Markham says
This looks amazing and what is most impressive is I am sure I actually have all of the ingredients in the cupboard most of the time!
Leigh Travers says
This looks bloomin’ delicious! I’d love to try and make a vegan version of it!
Yeah Lifestyle says
This looks so delicious and yummy, I can’t believe you have made such a huge cookie in the skillet and I am sure my kids would love this!
Sarah says
Oh my, I’ve never seen anything like this before! I absolutely love cookies, and this chocolate chip skillet cookie looks absolutely divine x
Nicolette Lafonseca says
I am going to make this with my 4 year old tomorrow and get some serious brownie points
Helen says
Oh yum! This looks like my kind of dessert, it definitely isn’t something I would want to share either. I haven’t seen skillet cookies before but will be looking out for a little skillet pan now to try them myself.
Kirsty says
There is so,etching so comforting about driving your spoon into a cookie dough mix! I’ve not got a skillet but I could easily adapt like you mention to the baking tray method
Whatlauraloves says
OMG this looks absolutely to DIE FOR!! I used to love having cookie dough before I had to cut dairy out xxx
Rie Tetley says
This looks absolutely delicious! Definitely going to try this out soon, thank you for the recipe 🙂
Heloise says
Hi Elizabeth,
Thanks a lot for this recipe. I made it few days ago and it tasted amazing. Although, it’s a little too big for only one person, don’t you think? Still, I kept my leftovers in a sealed bag and they tasted just as good few days after.
Heloise
Heloise recently posted…5 Air Fryer Free Recipes Chicken Wings That Taste Amazing
Choclette says
I am so in love with this idea. I’ve been wanting a cast iron skillet for such a long time. My mother has a perfect little one that I used to use when I was growing up, but I don’t think she’d part with it. If only I’d known then about skillet cookies! All your photos are glorious, but the one showing the cookie being lifted from the pan really has me desperate to make one. Thanks for sharing with We Should Cocoa.
Choclette recently posted…Air Fryer Carrot Falafel with Tahini Sauce
Katharine says
My goodness, these look simply wonderful. The photos are fantastic, I love that close-up as it’s just being lifted out of the skillet…mouth-watering!
Katharine recently posted…Almond and Apricot Amaretti
Michelle @ Greedy Gourmet says
What a fantastic Skillet cookie made with Chocolate Chip. I am still drooling at the pics. Well taken too. Thumbs up.
Michelle @ Greedy Gourmet recently posted…Preserved Lemons
Elizabeth says
Thanks Michelle 🙂
Elizabeth recently posted…Japanese Food Culture & Ichigo Ichie
Kat (The Baking Explorer) says
Don’t think I’d be able to share this! It looks drool worthy! Thanks for linking up to #TreatPetite
Elizabeth says
I hear you! 😀 Thanks for hosting such a great challenge!
Elizabeth recently posted…Fruit Drop Travel Sweets
Kristi Cathey says
I’m a big fan of chocolate chip cookie. I feel like I never get enough of it. I’ll definitely make it for Valentines Day. Such a sweet gift for my beloved husband. Thank you for your very detailed recipe. Looking forward to your next post.
Kristi Cathey recently posted…Here Are Our Top 5 Best Bottle Sterilizer Picks – Reasons Why You Need a Baby Bottle Sterilizer
Elizabeth says
Aw thanks Kristi! Hope your husband liked it! 😀
Elizabeth recently posted…Review: Our Top Ten Health & Fitness Picks