Gluten-Free Skillet Cookie (Chocolate Chip)
This skillet chocolate chip cookie is not only irresistibly delicious but also gluten-free, making it a scrumptious treat for everyone. Baked to perfection in a 10-inch cast iron skillet, it boasts a golden, crispy edge with a soft, chewy, melt-in-your-mouth center, loaded with melted chocolate chips that add a rich, indulgent flavor. It's the perfect way to satisfy your sweet tooth!
Equipment
- 10" Cast Iron Skillet
Ingredients
- 12 tablespoons butter, melted
- ¾ cup brown sugar, packed (or 149 grams)
- ½ cup sugar (99 grams)
- 1 teaspoon salt (I uses kosher salt)
- 1 teaspoon vanilla extract
- 2 cups gluten-free flour (240 grams) I used King Arthur gluten-free flour 1:1 ratio. You can also use all-purpose flour instead of gluten-free blend.
- ¾ teaspoon baking soda
- 1 or 1½ cups chocolate chips
- 1 whole egg, plus 1 yolk
- 1 teaspoon xantham gum, optional Use only if the gluten-free flour blend doesn't have xantham gum included.
Instructions
- Preheat oven to 350°
- Melt butter in 10-inch cast iron skillet over low to medium heat. Remove from heat once butter is melted.
- Combine brown sugar and white sugar in a medium mixing bowl and stir in melted butter. Stir and combine well. Let it rest for 4 minutes and stir again.
- Add eggs and mix well.
- Combine flour, baking soda, and salt in a bowl.
- Mix in flour mixture to sugar and butter mixture. Mix well.
- Add chocolate chips and stir to combine into the mixture.
- Pour chocolate chip cookie batter into 10-inch cast iron skillet. Spread out evenly.
- Bake in a 350° oven for 20-25 minutes or until golden brown.