Individual Chocolate Chip Skillet Cookies
a decadent wam cookie topped with ice cream for just one person- no sharing!
Servings: 8 skillets
Calories: 396kcal
Equipment
- 8 4.7-5 inch cast iron skillets
Ingredients
- 6 tablespoon butter room temperature
- ½ cup brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup bittersweet chocolate chopped from bar (about 5 ounces)
- ½ cup semi sweet chips
- ¼ cup toffee bits
Toppings
- flaky sea salt
- vanilla ice cream
- fudge topping
Instructions
- Preheat oven to 350°F. Spray 1-6 5-inch cast iron skillets (depending on how many cookies you want to bake) with nonstick spray and place on a baking sheet.
- Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl and stir until combined.
- Add the egg and vanilla to the butter mixture and stir again until combined.Add the flour, baking soda, and kosher and stir until incorporated
- Add the chocolates and toffee and stir until distributed throughout the dough.
- Using a heaping ¼ cup measure divide the dough among the skillets...the dough may give you an extra skillet. But only using a heaping ¼ cup ensures the dough cooks in the time provided.
- Using your fingers gently flatten out the dough until it almost reaches the edge of the skillet.
- Bake until the edges look slightly crisp or wrinkly and the top is a deep golden brown, about 13-15 minutes. If using flaky sea salt...sprinkle a little on each cookie now. Cool slightly and top with ice cream!
Nutrition
Calories: 396kcal | Carbohydrates: 50g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 52mg | Sodium: 306mg | Potassium: 176mg | Fiber: 2g | Sugar: 35g | Vitamin A: 389IU | Vitamin C: 0.01mg | Calcium: 36mg | Iron: 2mg
