.Small Batch Chocolate Chip Skillet Cookie – What’s more joyful than a chocolate chip cookie? Not muchexcept a Chocolate Chip Skillet Cookie that’s small batch and made for 2. Happy Thursday to ME!Somehow, we’re almost halfway through February, which blows my mind. How many of you are still up on your resolutions (if you made any?) If you’ll remember correctly, I only made one resolution, and that was to have more fun. I’m not sure exactly if I’ve accomplished my goal yet, but I’m definitely taking steps to try to be happier, have more fun, and bring more joy to my life.Over the past weeks I’ve tried to spend a little less time working, which helps.
In the evenings, instead of sitting on my computer working while my family watches the latest home show, I’m trying to make an effort to watch with them. (Or at least read a book, which is way more fun than working.)I’m also back to trying harder at the gym. I am setting workouts for myself instead of just aimlessly wandering, and it’s helping my mental state.
Feb 24, 2017 See Also: Perfect Small-batch Sugar Cookies. They come out soft, a little chewy, and packed full of chocolate chips. And as per usual, like my Small-batch Buckeye Brownie Cookies and Small-batch Gingerbread Cookies, this is a small-batch cookie recipe, so it makes just a half dozen chocolate chip cookies.
![Dough Dough](/uploads/1/2/4/7/124787568/860005591.jpg)
Also, it doesn’t hurt that I switched to weights first, cardio second so that I could do my cardio with a bestie. Girl talk always makes me happier.I’ve found that, when I’m happy, the people around me are happier too. When I have joy in my life, or when I’m around others who are joyful, it spreads. Have you ever noticed that? And when I stop to actually enjoy what I’m experiencing, my life and my mood are just so much better.I’m working hard to add more joy and fun into my life, and one of the ways I’m doing that is by getting around to those recipes I’ve always wanted to makebut never have. I know that sounds silly, but it’s true. I have a white board in my office full of ideas, some of which have been on there for 2 years.
This Chocolate Chip Skillet Cookie is one of those ideas.I’ve been wanting to scale down my recipe for ages. I mean, I love that recipe (it really is the BEST) but sometimes I don’t need dozens of cookies (or a dozen baseball sized ones). Sometimes I just want enough cookie for TODAY, not today and all of next week. That’s where this Small Batch Chocolate Chip Skillet Cookie recipe comes in: it’s a single serve small batch skillet chocolate chip cookie for two (or 3-4).Nothing is much better than a gooey, chocolatey, warm and melty cookie, is there?Except maybe if you add several mouthfuls of whipped topping to the top.Raise your hand if you love. Both my hands are in the air, FYI.
I grew up on this stuff! It was almost always in our refrigerator and it was for sure always on our pies at the holidays. I can always remember sneaking a whoosh of the good stuff. That’s why I’m so excited to partner with Reddi-wip on their #SharetheJoy campaign!Now that I’m older, I can appreciate that each whoosh only cost me 15 calories a serving. And it’s made with real cream, which makes it taste even better.A warm, gooey chocolate chip cookie + a healthy dose of Reddi-wip = joy, in my book.How to Make a Small Batch Chocolate Chip Skillet CookieThis recipe comes together in one bowl. You don’t need a mixer! It stirs right up with a wooden spoon because it starts with melted butter. ALL cookies should start with melted butter, IMO.
And, because the cookie is being made in a pan instead of as single cookies, there is no chill time needed. #AllTheJoyBecause I’m a math geek, I did all the fractional scaling back for you, so you know that this Small Batch Chocolate Chip Skillet Cookie actually works. It might seem weird to measure out 8 teaspoons of sugar, but just go with me, mmkay?Now, let’s talk about pans.I have two of these and I love them. They’re perfect for single serve or small batch desserts. I’ve never shared any recipes in them because I’m always worried I’ll get those comments like, well I don’t have a mini skillet, what do I dooooo?First of all, you could. That’s the easiest option.
But if you don’t want to do that, don’t worry. Here are your other baking options for this cookie:. Bake it in a 6″ round cake pan.
Use an 8×4″ (approximate size) loaf pan. Use a muffin pan with liners (for easy removal and serving) – this will make about 4 cookies. You can even divide this dough in half, chill it, and bake them as real cookies. Just make sure to chill the dough for at least 3 hours.If you use something other than the skillet size shown here (or the 6″ cake pan), baking time will be affected, but this small batch cookie will still turn out.Just don’t forget the Reddi-wip!And, I mean, technically, it’s a cookie built for 2. So you could add some Valentine sprinkles and serve it to your honey on the big day this weekend.
That is, if you want to shareEnjoy! I hope this Small Batch Chocolate Chip Skillet Cookie brings you a big smile, like it did for me.
?Connect with Reddi-wip: / / / /.
We have a brand of shortbread cookie in South Africa called ‘Eat Sum More’. Cool name right? Not vegan though, sadly.I knew I had to nail down a good recipe for vegan shortbread cookies because shortbread is the basis of all sorts of other cool desserts that I absolutely want to make! Like vegan twix bars (update: this is!) and millionaire shortbread!
Yum yum yum!And this folks – is it! Instructions. Preheat the oven to 300°F (149°C). Sift the flour and add it to a mixing bowl. Add the sugar and salt and mix together. Then add the vegan butter, rubbing it in with your fingers.
It will first be crumbly and then gradually will form into cookie dough. Form the cookie dough into a ball and then flatten it out on a flour dusted surface and cut out some cookies. You can either use a rolling pin or your hands to flatten it out. The dough is quite fragile, so if you use a rolling pin, you can roll and sort of press at the same time. Dust the top of the dough with flour so that the rolling pin doesn’t stick.
Roll the cookies in sugar and place onto a parchment lined baking tray. Roll the remaining dough into a ball again and flatten out again, cutting out more cookies and then repeat. At the end you’ll cut out your final cookie, and whatever’s left won’t be enough for a last cookie, so just roll into a small ball, roll it in sugar and add it to the baking tray as a bonus cookie. You should have around 8-9 cookies. Bake in the oven for 45 minutes. After 45 minutes, remove from the oven and allow them to cool for around 30 minutes before eating.