With chewy edges and a soft center, this cookie is filled with melted chocolate chips and a hint of espresso, then finished with a sprinkle of sea salt. This sea salt mocha chocolate chip cookie for one is perfect for a single indulgence.
Um hmm. You totally read that right. This sea salt mocha chocolate chip cookie is for one.
As in you. Or maybe me. But not us both.
And for once, it’s okay to not share your dessert with anyone because this cookie is made just for you.
When I stumbled across the idea of making a cookie just for one, I immediately fell in love with the idea. Cookies are one of my weaknesses. I apparently have many when it comes to dessert, especially of the chocolate variety. Soo… Sea Salt Mocha Chocolate Chip Cookie for one. Because I know that if I made a whole batch of these cookies, I am so totally going to regret it after. But if I just made one, I would have enough to indulge my sweet tooth but not enough to overindulge. Perfect.
Sweet and slightly salty, this cookie has contrasting flavors. Plus, melted chocolate, chewy edges, and a hint of espresso. The ultimate cookie.
Oh, oh! Do you like my new cast iron skillet? It’s my first ever cast iron.
I’ve wanted a cast iron skillet for awhile now, but I was worried that I’d ruin the skillet by not caring for it properly. So I thought I’d start out small. You know, to make sure that I can care for a smaller one first before I spend more money on a larger one. Any advice would be appreciated.
Did I mention that this cast iron skillet is 3.25 inches in diameter? Okay, I know exactly how long 3.25 inches is, but when I got the cast iron skillet, I was surprised at just how tiny it was. And after I put it away for safekeeping until I needed it, I couldn’t find it because it was so tiny. But it’s so perfect for single serving desserts.
While I used a cast iron skillet for this cookie, you don’t have to. You can bake the cookie directly on a baking sheet lined with parchment paper. A toaster oven size would be perfect.
Preheat the oven or toaster oven to 350F. It’s probably more convenient to heat up a toaster oven than an oven for this recipe since this “batch” is so small.
In a small mixing bowl (or medium if you’re messy like me), add room temperature butter, granulated sugar, brown sugar, and vanilla extract. Mix until the butter and sugar are well incorporated.
Blend in the flour and espresso powder. The espresso powder brings out the richness of the chocolate. But if you don’t have espresso powder, you can omit it and make a regular chocolate chip cookie instead. It’s just as good.
And then fold in the chocolate chips or roughly chopped chocolate.
Roll the dough into a ball and place it either on a parchment lined baking sheet or in a mini cast iron skillet. If the cookie dough looks too moist and won’t hold its shape, you can stick the cookie dough in the fridge for 5-10 minutes. This will help the butter become more solid, which make the cookies a little bit thicker. If the butter is too soft, or melted, the cookie will spread more when you bake it, which can result in a flatter and crispier cookie. Which is perfectly fine too. It just depends on your cookie preferences.
Sprinkle the top of the cookie with sea salt.
Bake the cookie in the oven for about 13-15 minutes until the cookie have turned lightly brown.
Remove the cookie from the oven and allow them to cool down for a few minutes before serving.
Enjoy!
Come me join me and other food bloggers this week at Fiesta Friday hosted by Jhuls @ The Not So Creative Cook.
- 1 tablespoon room temperature butter
- 1 tablespoon brown sugar
- 1 teaspoon granulated sugar
- ¼ teaspoon vanilla extract
- 2 tablespoons flour
- ¼ teaspoon espresso powder
- 1 tablespoon chocolate chips
- Sea salt for sprinkling
- Preheat the oven or toaster oven to 350F.
- In a small mixing bowl, add room temperature butter, granulated sugar, brown sugar, and vanilla extract. Mix until the butter and sugar are well incorporated.
- Blend in the flour and espresso powder. And then fold in the chocolate chips or roughly chopped chocolate.
- Roll the dough into a ball and place it either on a parchment lined baking sheet or in a mini cast iron skillet. If the cookie dough looks too moist and won’t hold its shape, stick the cookie dough in the fridge for 5-10 minutes. This will make the cookie dough firm.
- Sprinkle the top of the cookie with sea salt.
- Bake the cookie in the oven for about 13-15 minutes until the cookie have turned lightly brown.
- Remove the cookie from the oven and allow them to cool down for a few minutes before serving.
Recipe adapted from Food and Wine magazine March 2016
Yay! My hubbie hates coffee anything (the only Frenchman in the world who does, I’m sure). With this recipe, I can have my cookie and eat it too 🙂 And I might have to source out one of those cute pans too. Thanks for sharing.
I hope you’ll like this!
Where in the world did you get that skillet? Toys r us? Haha…I’m just kidding, but it’s just so cute! I love the idea of a skillet cookie for one. Except maybe I’ll make two, but both for me, lol 😄😄
For some reason, in my head, I thought it’d be bigger than it really is. lol
Yum!! This looks delicious!!
Looks delicious. I’ve had my set of three cast iron skillets for almost forty years and they still cook just as well, if not better, than the day I was given them (engagement present from my mother). You need to season it after each use in the beginning but in time it will be well seasoned. This link will explain it all. http://www.epicurious.com/expert-advice/how-to-wash-season-and-maintain-cast-iron-cookware-article
Happy cooking!
Thank you soo much for sending me that link! I just bought a full size cast iron skillet and I’m excited to put it to use!
Ahh yes, just what the weight clinic ordered! Chocolate chip cookie for one!!! Yum. I have a fudge recipe for one buried on my blog….
This looks amazing. Thanks for also visiting my blog. It’s great to get the appreciation. Your site is great and helpful for us newbies! B
I love it! I’ve tried a few single microwave mug desserts, but they’ve all been awful! This looks incredible. When I left home, my mom gave me a comforter, pillow and cast iron skillet, and that was 38 years ago. Care is easy, once it is well seasoned or well used. There’s a lot of weird advice on cast iron.
I clean mine, while still a little warm if possible, with a plastic scrubbie. If stuff is hardened on, toss a little water in the skillet and bring to a boil, then dump and scrub. If all else fails, pull out a metal scrubbie. No soap; you’ll be heating anything that goes into it, so any worries about germs aren’t really valid.
I dry it lightly and place right back on the still warm burner (have a gas stove) and that’s where it stays. No need to keep rubbing with oil, etc., but I will give it a very light coat if I’m storing it.
Hope that helps…
Thank you! This advice really helps! I’ve been reading up on how to care for cast iron skillets and it gets confusing. Do you turn on the heat? Or just leave it while the burner is still warm?
Just leave it on the warm burner. The biggest thing is that they are much easier to clean right after cooking.
Hmm, how do you know that there are times that I don’t want to share my sweets? 😀 This recipe is so cool & I love anything mocha. Since you made only for you and we cannot share, I better whip up some for me. Thanks for sharing, Andrea. 🙂
Gorgeous gorgeous, girl! And totally my kind of cookie. I’ll make it sometime this week when, erm, I don’t feel like sharing with the boy 😉
What a great idea. What size is your cute skillet?
3.5 inches
Merci