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
That’s the yummiest thing I’ve seen all day!
Need it. Want it. Gotta have it. Gonna make it! Thanks for the idea!!
Love this idea! I’ve been making a batch and freezing cookie sized balls for late night cravings. The cast iron pan is genius 🙂
I’m a big fan of single-serving recipes, and this cookie looks scrumptious!
Mmmm, looks good!
Thank goodness I don’t have a tiny cast iron skillet because this would be in my belly right now!
I had to laugh about your pan. We have one too. We could never find it… until we put it with utensils that we keep on the counter in pottery containers.
I feel like I need a tracking device on it! Every time I look at it, I’m surprised at how small it is!
Oh my goodness, such an adorable cast iron! I’m still new to cast iron, but every time I use my skillet, I love it more. And the cookie looks heavenly!
This cookie looks great.
Love this! & I love your tiny cast iron skillet – I have one, too!