A quick and easy small batch chocolate chip cookie baked in a 6-inch cast iron skillet, perfect for two people. It features a crisp golden edge and a soft, gooey center for a cozy dessert experience.
Use a well-seasoned cast iron skillet for best heat distribution and crisp edges. Avoid overmixing the dough to keep the cookie tender. Watch the baking time closely to maintain a gooey center. Butter can be substituted with coconut oil for a dairy-free version, and almond flour can replace all-purpose flour for gluten-free adaptations.
Keywords: small batch cookie, skillet cookie, chocolate chip cookie, easy dessert, quick cookie recipe, cast iron skillet dessert