Chocolate Chip Skillet Cookie for Two

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 πŸ™‚ 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!

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