Skillet Cookie (Edit recipe)

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There couldn’t be a dreamier or more romantic dessert than this gooey, chocolatey skillet cookie. And as always, it's 100% gluten free!

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PREP TIME

15 minutes

COOK TIME

25 minutes to 28 minutes

INGREDIENTS

10

Serves: 8

Ingredients

.5 cup Butter, Unsalted, softened
1 cup Brown Sugar, I used dark, lightly packed
1 Egg, large
1.5 tsp Vanilla Extract
1.5 cups Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill
1 tsp Baking Soda
1 tsp Kosher Salt
1 cup Semi-Sweet Chocolate Chips
8 oz Semi-Sweet Chocolate Chunks, dark chocolate recommended, large chunks
.5 tsp Maldon Sea Salt Flakes

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 325F.
In a large bowl or standing mixer, cream together the softened butter and brown sugar.
Add the egg and vanilla, and mix for a few minutes to aerate the wet ingredients.
In a separate bowl or container, whisk together the flour, baking soda, and kosher salt.
Gradually add the dry ingredients into the wet until your cookie dough is formed.
On low speed, mix in the chocolate chips. Chop your favorite high-quality chocolate bar into large chunks, and delicately fold them into the dough.
Scoop the dough into an 8” cast iron skillet, and lightly press until it encompasses the entirety of the surface area.
Sprinkle sufficiently with flaky salt, and bake at 325F for 25-28 minutes.
Carefully remove from the oven and allow to sit for about 5 minutes before topping and serving.
Enjoy with vanilla ice cream!

Notes

This recipe does require a cast iron skillet.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	513
Fat:	34 g
Carbohydrates:	51 g
Protein:	9 g
Cholesterol:	30 g
Sodium:	452 mg
Fiber:	4 g
Sugars:	45 g
Sugar Alcohol:	0 g
Calculated per serving.