Why not a single chocolate chip cookie? If you’re not into making batches of 3-5 dozen cookies, try this one. It’s an easy single chocolate chip cookie made in a cast iron skillet or on a baking sheet, but it’s big enough to share with somebody special or to freeze for later.
It’s easy because you don’t need an electric mixer, just a spoon and a whisk. And, you only need one small mixing bowl. This is a quick and easy recipe. It's a big chunky cookie you could enjoy for a few days.
Combine the sugars and butter, whisk in the egg and flavoring. Then stir in the flour and other dry ingredients. Bake it in a small preheated cast iron skillet. If you don’t have one, just use a small baking sheet lined with parchment paper. Cleanup is quick. It’s that easy!
No electric mixer needed.
Preheat your oven to 400F degrees.
Prep your pan:
- Using a 4-5” cast iron pan, cut two pieces of parchment paper or foil to fit the pan, placing them crosswise. Leave an inch or so to overlap the pan edges to make it easy to lift the cookie from the pan.
- Heat the pan for 10 minutes in the 400F degree oven.
Gather up your Ingredients:
2 T Butter, room temp, soft
2 1/2 T Brown sugar
1 T Sugar
1 Egg yolk
1 t Vanilla extract
½ C Flour
1 t Cornstarch
¼ t Baking powder
1 Salt shake, or a pinch
½ C Chocolate chips, semi-sweet, divided
Mix up your cookie dough:
- In a small mixing bowl, mix the sugars and butter, completely blending them.
- With a whisk, stir in the egg and vanilla extract, combining them.
- Add the flour, baking powder and salt. What I do is place the dry ingredients on top of the wet and lightly stir the dry ingredients together before delving down further to incorporate the web ingredients. That way I don’t dirty another bowl in which to mix the dry ingredients before I add them to the wet.
- Add all but about 20 chocolate chips and stir in until evenly distributed.
Form the cookie dough into a disc shape (with a slightly domed top) a little smaller than the area of the skillet.
- Place the 20 chocolate chips randomly on top of the formed cookie dough.
- Set aside to prepare the skillet.
- Take the empty hot skillet out of the 400F degree oven.
- Add the parchment paper liners. Careful! The skillet is hot.
- Place the cookie dough on top of the parchment paper liners.
- Bake for 12-15 minutes until golden brown.
- Take out of the oven and let cookie set in the skillet for 30 minutes to finish baking.
- Serve with ice cream and drizzle with your favorite topping with shipped cream. It's fun to share with someone special. Since this is such a large cookie it’s easy to cut a quarter of it for eating now and saving the rest in the frig or freezing for later.
This recipe is easy for testing different flavors and colors:
- This cookie recipe is great for trying out new flavors and colors and toppings without wasting an entire regular recipe if they don’t turn out. You could even double this recipe so you have a few more test cookies to try.
- Add a half teaspoon of another flavor such as maple, rum, mint or almond to the vanilla extract to satisfy your varied tastes.
- Add different chips – butterscotch, dark chocolate, milk chocolate, mint, caramel, or mix them up.
- After the cookie is baked and while still hot, stick mini candy bars or half candy bars on the top of the cookie. Rolos, Snickers, Ghirardelli caramels, Twix, etc. Add your favorites.
- Make a marbled cookie! Divide the dough in half or thirds. Color one or two portions with gel food coloring. Maybe add chips in one or more of the portions. Then mix the parts until marbled with the appearance you like. Bake as directed above.
- Make the cookie into a big “cup.” Spread the dough, without compacting the dough, up the sides just a little in order to create a crater in the middle of the cookie. Utilize that crater to hold ice cream, pecan pie filling, apple pie filling, whipped cream, fresh fruit and more!
Be a hero and make a Single Skillet Chocolate Chip Cookie for yourself or to share with someone special. Make a few alterations for a different flavor and “Bake your own Memories!”