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Gluten-Free Chocolate Chip Skillet Cookie

Close-up of a warm Gluten-Free Chocolate Chip Skillet Cookie with a piece removed, showing melted chocolate.
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Bake a large, chewy gluten-free chocolate chip cookie directly in a cast iron skillet. This recipe yields a dessert with crispy edges and a soft, gooey center.

Ingredients

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  • 1 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 10-inch cast iron skillet.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the gluten-free flour blend, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chocolate chips.
  7. Press the dough evenly into the bottom of the prepared skillet.
  8. Bake for 25 to 30 minutes. The edges should look set and golden brown, but the center should still look slightly underbaked and soft.
  9. Remove from the oven and let the skillet cool on a wire rack for at least 15 minutes before serving.

Notes

  • For a crispier bottom crust, place the skillet on a baking sheet before putting it in the oven.
  • If your gluten-free flour blend does not contain xanthan gum, add 1 teaspoon to the dry ingredients.
  • Serve directly from the skillet topped with vanilla ice cream for the best texture.

Nutrition

Find it online: https://cookifyme.com/gluten-free-chocolate-chip-skillet-cookie/