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Gluten-Free Chocolate Chip Skillet Cookie

Close-up of a warm Gluten-Free Chocolate Chip Skillet Cookie with molten chocolate oozing out of a scooped section.
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Bake one giant, gooey chocolate chip cookie in a cast-iron skillet. This recipe delivers a crisp edge and a soft, melty center, perfect for sharing.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 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 (must contain xanthan gum)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup milk chocolate chunks (optional)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 10-inch cast-iron skillet.
  2. In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth.
  3. Beat in the eggs one at a time, then stir 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 until just combined. Do not overmix.
  6. Fold in the chocolate chips and chunks.
  7. Press the dough evenly into the prepared cast-iron skillet.
  8. Bake for 28 to 35 minutes, or until the edges are set and golden brown, but the center still looks slightly underbaked.
  9. Remove from the oven and let the skillet cool on a wire rack for at least 15 minutes before serving.
  10. Serve directly from the skillet, topped with scoops of vanilla ice cream if desired.

Notes

  • Use a high-quality gluten-free flour blend that already includes xanthan gum for the best texture. If your blend does not contain it, add 1 teaspoon of xanthan gum to the dry ingredients.
  • For a deeper flavor, brown the butter before melting it for the recipe.
  • If you prefer a thicker cookie, use a smaller skillet (8 or 9-inch) and increase the baking time by 5 to 8 minutes.

Nutrition

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