The perfect mix of cookie and blondie, skillet chocolate chip cookies bake up crunchy on the edges and soft in the middle. If you don’t have a 10-inch skillet, press dough into an 8-inch square pan. Baking time remains the same.
- 12 tablespoons unsalted butter
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1¾ cups all-purpose gluten-free flour
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 cup chocolate chips
Preheat oven to 375° F. Lightly grease a 10-inch cast-iron skillet with nonstick cooking spray.
Cream together the butter, brown sugar and vanilla in a large bowl until a thick paste forms. Add the eggs, one at a time, and mix until combined. Stop the mixer. Add the flour, salt and baking soda. Turn mixer to medium-low. Mix until a dough forms. Stop the mixer and add the chocolate chips. Blend on low until the chocolate chips are thoroughly incorporated.
Press dough evenly into the skillet. Bake until set, about 20 minutes. Remove the skillet from the oven and place on a wire rack to cool. Allow the cookie to cool in the skillet for at least 30 minutes before cutting. Slice into wedges. Store, wrapped, on the counter for up to 4 days.
Nutrition Analysis: 500 cal, 25 g fat, 95 mg chol, 370 mg sodium, 64 g carbs, 1 g fiber, 35 g sugar, 5 g protein.
Elizabeth Barbone, author of the cookbooks Easy Gluten-Free Baking and How to Cook Gluten-Free, is a regular contributor to Gluten-Free Living. She also blogs at glutenfreebaking.com.