Oh.My.Gosh. Y’all! These little individual chocolate chip skillet cookies a la mode check all the boxes for me. Cute. Delicious. Fun. Special. Celebratory.
Warm chocolate chip cookies with the sprinkle of sea salt topped with vanilla ice cream has got to be in my top 3 dessert combinations ever.
I shared our chocolate chip cookie recipe and the darling ice cream sandwiches we made out of part of the batter last week.
Chocolate Chip Cookies
- 2½ cups unbleached all-purpose flour
- 1¼ teaspoons baking soda
- 1¼ teaspoons fine sea salt
- ½ pound (2 sticks) unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature
- 2 cups semisweet chocolate chunks
- Fleur de sel for sprinkling
Position a rack in the lower third of the oven and preheat the oven to 350°F. Line two cookie sheets with parchment.
Sift together the flour, baking soda, and sea salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream together the butter, vanilla, and both sugars on medium speed until light and fluffy, 3 to 5 minutes.
Add the eggs and mix for no more than 1 minute; the eggs will not be fully incorporated. Turn the speed down to low and add the dry ingredients in thirds, beating until just combined, 1 to 2 minutes. With the mixer running, sprinkle in the chocolate chunks, beating until just combined, about 1 minute.
Use a large ice cream scoop or a ¼-cup measuring cup to form the cookies and place on the prepared cookie sheets, leaving 2 inches between the cookies to allow for spreading. Lightly tap each cookie with the palm of your hand and sprinkle the cookies with fleur de sel.
Bake the cookies, one sheet at a time, for 15 to 18 minutes, rotating the pan halfway through the baking time for even doneness. The cookies should be golden brown around the edges but still light in the centers. Let the cookies cool on a wire rack. Store the cookies in an airtight container for up to 3 days at room temperature.
TIP: Keep your chocolate chips in the freezer. Add them frozen to keep the dough cool and reduce spreading.
Individual Chocolate Chip Skillet Cookies
To make the individual cookies, I used a cookie scoop and put one round of dough in each mini skillet. We ended up cooking them about 25 minutes, but started checking them at 15. I put the four skillets on a cookie sheet o bake, for ease of getting in and out and in case they bubbled over.
The mini skillets are super tiny and cute and I can’t wait to dream up more uses for them! Be sure to let them cool enough so that your kids don’t burn their hands on the handles. You can find them here (I have 3.5″ size):
Mini Cast Iron Skillets
The board I have them on was from Target last year.
I hope you have the best week ahead!!!
DIXIE DELIGHTS DELIVERED