Easy Desserts For Two

So you’ve binged all the good shows, raided the snack cupboard, and now your sweet tooth is doing a little jig for something special, but… low effort? Same. Welcome to my world, where deliciousness meets “I can’t be bothered with a million dishes.” We’re talking easy, we’re talking delightful, and most importantly, we’re talking *just enough* for you and your favorite co-conspirator (or just you, let’s be real, no judgment here!). Today, we’re whipping up a little magic: a super-speedy, small-batch skillet chocolate chip cookie. Get ready to impress yourself!

Why This Recipe is Awesome

Because who wants to make a full batch of cookies only to eat them all yourself in one sitting? (Okay, maybe me, but we’re trying to be *responsible* adults here.) This recipe is scaled perfectly for two, so you get just enough gooey, warm goodness without the existential dread of leftover temptation. It’s also practically idiot-proof – I’ve made it after a long day, and even then, I didn’t mess it up. Plus, baking in a skillet? It’s cute, it’s rustic, and it means fewer dishes. Win-win-win!

Ingredients You’ll Need

• 2 tbsp (28g) Unsalted Butter: The good stuff. Don’t skimp, your taste buds will thank you.
• 2 tbsp Granulated Sugar: For that classic sweetness.
• 1 tbsp Packed Light Brown Sugar: Hello, chewiness! This is where the magic happens.
• 1/4 tsp Vanilla Extract: A little hug for your cookie.
• 1 Large Egg Yolk: Yes, just the yolk! It keeps it tender and rich without making a huge batch. Save the white for an omelet later, or, you know, discard it dramatically.
• 1/4 cup + 2 tbsp All-Purpose Flour: The backbone of our operation.
• 1/4 tsp Baking Soda: To give it a little lift.
• Pinch of Salt: Enhances all the other flavors. Don’t skip!
• 1/4 cup Chocolate Chips: Or chunks, or whatever chocolatey goodness you have. More is always more, IMO.

Step-by-Step Instructions

1. First things first, preheat your oven to 350°F (175°C). Grab a 5 or 6-inch cast-iron skillet (or two smaller ramekins if you want personal servings). No need to grease if your skillet is seasoned well.
2. Melt the butter in a microwave-safe bowl or right in your skillet on the stovetop. Let it cool slightly for a minute or two. We don’t want scrambled eggs here!
3. In a small bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and creamy.
4. Stir in the vanilla extract and the egg yolk until fully combined. It should look like a glossy, golden dream.
5. Add the flour, baking soda, and salt to the wet ingredients. Mix until *just* combined – no need to overmix, unless you like tough cookies (and who does?).
6. Fold in those glorious chocolate chips. Get them distributed evenly so every bite is a chocolate paradise.
7. Press the cookie dough evenly into your prepared skillet or ramekins. Make sure it’s spread out nicely to the edges.
8. Bake for 12-15 minutes, or until the edges are golden brown and the center is set but still looks a little gooey. If you like it super gooey, aim for the lower end of the time.
9. Remove from the oven and let it cool for a few minutes before diving in. Trust me, it’ll be molten hot. Grab two spoons and dig in right from the skillet!

Common Mistakes to Avoid

• Skipping the Preheat: Rookie mistake! A hot oven ensures even baking and that perfect crispy edge. Don’t be that person.
• Overmixing the Dough: Once you add the flour, mix until *just* combined. Overmixing develops gluten, leading to a tough, chewy cookie instead of a tender one.
• Not Letting the Butter Cool: Adding a raw egg yolk to hot butter can start to cook it. We want a smooth dough, not a lumpy, eggy mess. Patience, young padawan!
• Eating it All Yourself (Unless That’s the Plan): It’s for two, remember? Or maybe just *you* if you’ve had a rough day. I support both scenarios.

Alternatives & Substitutions

Feeling adventurous or missing an ingredient? No sweat! This recipe is pretty forgiving.

• Chocolate Varieties: Instead of regular chocolate chips, try white chocolate, dark chocolate, peanut butter chips, or even chopped-up candy bars. Snickers skillet cookie? Yes, please!
• Add-ins: Throw in a pinch of cinnamon for warmth, a handful of chopped nuts (walnuts, pecans), or even some shredded coconut. Just don’t go too crazy, we’re only making a small cookie!
• No Skillet? No Problem! Use an oven-safe ramekin (or two smaller ones for individual servings) or even a small 6-inch pie plate. Adjust baking time as needed; smaller dishes might bake faster.
• Vegan? I haven’t personally tested it for this specific small batch, but you could try substituting butter with a plant-based butter alternative and the egg yolk with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, let sit for 5 mins). Results may vary, so bake at your own risk, my friend!

FAQ (Frequently Asked Questions)

• Can I double this recipe? You sure can! Just double all the ingredients and use an 8-inch skillet or bake in a small baking dish. Adjust baking time as needed – it might take a few extra minutes.
• What if I don’t have brown sugar? You can use all granulated sugar, but the cookie might be a little less chewy and have a slightly different flavor. Brown sugar is key for that soft, gooey texture, FYI.
• My cookie turned out really dry, what happened? You likely overbaked it! Or perhaps measured your flour a bit heavy. Try baking for a minute or two less next time.
• Can I add spices? Absolutely! A pinch of cinnamon or a tiny dash of nutmeg would be lovely, especially for a fall vibe.
• How long does it keep? Hahahahaha. Good one. It’s usually gone within minutes. But if by some miracle you have leftovers, cover it tightly and it’ll be okay for a day or so. Reheat briefly in the microwave for gooey goodness again.
• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter just tastes better and gives a superior texture. Stick to butter for maximum deliciousness.

Final Thoughts

See? I told you it was easy! Now you’ve got a warm, gooey, chocolatey masterpiece without breaking a sweat or dirtying every dish in your kitchen. Go ahead, grab your spoons, and share (or don’t, I’m still not judging). You’ve earned this moment of sweet bliss. Now go impress someone—or just yourself—with your new culinary skills. You’ve totally earned it!