Chocolate Chip Cookies for Two

All the buttery, caramel-y, gooey, chewy chocolate chip cookie goodness scaled down to make just 4 - 6 cookies (or two small skillet cookies)

Course Dessert

Cuisine American

Keyword brown butter, caramel sugar, chocolate, chocolate chip, single serve, skillet cookie, small batch

Prep Time 20

Cook Time 15

Cooling Time 5

Total Time 40

Servings

Calories 319kcal

Preheat your oven to 350°F. Line a small baking sheet with parchment paper.
In a very small bowl, whisk together the flour and baking soda. Set aside.
40 g flour, 1/8 tsp baking soda
Place the butter in a small saucepan over medium heat. Cook until the milk solids are golden brown and nutty. Remove from the heat and whisk in the cream cheese.
28 g butter, 10 g cream cheese
Stir in the sugar and brown sugar until well combined.
15 g caramel sugar, 17 g brown sugar
Add the vanilla, salt and egg yolk. Whisk until fully incorporated.
1/8 tsp vanilla, pinch salt, 1 egg yolk
Stir in the flour mixture until nearly all of the flour has disappeared into the batter.
Add the chocolate chips (or your favorite mix-ins) and fold them in until all of the flour has disappeared and the chips are evenly distributed.
15 g chocolate chips

If you are making cookies, divide the dough into either 4 or 6 equal mounds on the baking sheet (or use a #40 or #30 cookie scoop). Press additional chocolate chips (or whatever mix-ins you prefer, I love to use dark chocolate, blonde chocolate and pecans) into the top of the mounds.
Bake for 8-12 minutes (start with 8 minutes for the 6 smaller cookies, start with 10 minutes for the 4 larger cookies). The edges will be set, the center may still look soft. Allow to cool for about 5 minutes on the baking sheet. Enjoy warm, or let cool completely.

If you are making skillet cookies, divide the dough evenly between 2 - 3 1/2 in cast iron skillets, pressing the dough into an even layer. Press additional chocolate chips (or whatever mix-ins you prefer, I love to use dark chocolate, blonde chocolate and pecans) into the top of the dough.
Place the skillets on the baking sheet and bake in the pre-heated oven for about 15-18 minutes. The edges will puff up and set, the center will stay soft and gooey (if you don't enjoy underbaked cookies, continue to bake for another 2 or 3 minutes). Allow the skillet cookies to cool for about 5 minutes before topping with a scoop of ice cream and your favorite sundae toppings. Enjoy warm directly from the skillets.