As much as I love healthy cooking, I also love baking – cakes, cupcakes, breads, muffins, cookies, brownies, you name it. When the craving hits, sometimes you just have to satisfy it. It’s all about moderation 🙂 This cookie is wonderful for when you don’t feel like baking an entire tray – you just want enough for after dinner. It’s warm, gooey, chocolate-y with the edges slightly crispy and the center super soft. It’s really easy to make too. I used a mini cast iron skillet for this recipe and there’s something about baking in this skillet that changes the entire texture of things. I highly recommending getting one if you don’t have.
I hope you enjoy this cookie – it really hits the spot!
- 1/2 cup whole wheat pastry flour (or all purpose flour)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup granulated cane sugar
- 1/4 cup light brown sugar
- 2 tsp pure vanilla extract
- 1/4 cup butter, melted
- 1 egg yolk (discard egg white)
- 1/2 cup semi-sweet chocolate chunks
- Optional for drizzling: 1 tbsp coconut oil, 2-3 tbsp chocolate chunks
instructions (makes 2 servings)
- Preheat oven to 350 deg F.
- Generously butter a mini cast iron skillet (~6 or 6.5 inch).
- Combine the flour, baking soda, and salt in a bowl; set aside.
- In a separate bowl, mix the sugars and vanilla together. Add melted butter and stir well. Add egg yolk, and then incorporate dry mix (flour, baking soda, salt). Mix until completely combined.
- Gently incorporate the chocolate chunks into the mixture and spread evenly into the skillet.
- Bake for 18-20 min (oven times may vary) until edges are puffed and browned. Set aside to cool for at least 5-10 min – the center will fold inwards.
- While cooling, prepare your optional topping by melting the chocolate chunks + coconut oil in the microwave. Drizzle over the skillet cookie and enjoy warm. You’re welcome!