One Pan Skillet Cookie

Thursday, July 5, 2012

Posted by Wendy / 9 comments » / Recipes

Even though my kitchen could serve as a sauna, I decided I NEEDED to make this one pan skillet cookie recipe. There is nothing as indulgent as a fresh, gooey, chocolaty cookie fresh out of the oven and topped with ice cream.

Once again, Pinterest is my source for this divine concoction. I spotted it last year and have made it many times since. The original recipe is not gluten free but it is easily adaptable to make it gluten free.

It is best fresh out of the oven. We have no trouble devouring it in our house. Leftovers are never a concern.

Adapted from Sophistimom

One Pan Skillet Cookie

Ingredients

1 stick (8 tablespoons) unsalted butter

1/2 cup granulated sugar

1/2 cup light brown sugar

1 teaspoon pure vanilla extract

1 egg

1 1/2 cups gluten free all-purpose flour

1 teaspoon xanthum gum

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1 cup chocolate chunks (I used 1/2 cup semi-sweet and 1/2 cup milk chocolate)

*I make my own gluten free flour blend. The basic recipe is 2 cups brown rice flour, 2/3 cup potato starch and 1/3 cup tapioca flour. Combine the ingredients together and then measure from the combined ingredients.

Directions

1. Preheat oven to 350 degrees. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.

2. Crack an egg onto the butter and sugar mixture, and use a fork to whisk it well into the mixture. Place flour, xanthum gum, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chunks. Place in the oven for 15-20 minutes*, or until starting to turn golden on the top and around the edges, but soft in the center. Serve with vanilla ice cream.

**As Jaime at Sophistimom points out, the cooking time can vary depending on a variety of factors including the size of the skillet, how hot your pan is when you put it in the oven and how well your oven conducts heat. I've made this recipe several times. The first time I made it was at my brother's house. His oven is newer. The cookie was done 5 minutes earlier than it typically takes at my house. Start monitoring it after 15 minutes. It's done when it starts to turn golden on the top and around the edges, but soft in the center.

http://laphemmephoodie.com/2012/07/one-pan-skillet-cookie.html

Posted by Wendy on July 5, 2012

9 Comments »

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9 Responses to “One Pan Skillet Cookie”

1

Aly ~ Cooking In Stilettos — July 5, 2012 @ 5:50 PM

This looks like it is well worth braving the oven sauna for!
2

Kate — July 5, 2012 @ 10:08 PM

I’m loving all these sweet recipes lately!! Right up my alley. This sounds like such an easy dessert when you need a cookie fix. Love it!
3

Amber | Bluebonnets & Brownies — July 6, 2012 @ 12:35 PM

I might not be gluten free, but I can certainly appreciate a beautiful cookie when I see one. Absolutely gorgeous. And is that caramel sauce on top??
- Wendy replied: — July 6th, 2012 @ 4:32 PM
  
  Yes! I wanted to dress it up a bit for the photos. Love drizzling a little bit of caramel sauce or chocolate sauce on anything that involves ice cream.
4

Sandra — July 9, 2012 @ 8:23 AM

Who cares about the heat when you can have this kind of indulgence.
5

Anita at Hungry Couple — July 9, 2012 @ 1:21 PM

I’ve been seeing these skillet cookie recipes a lot lately and have been getting tempted. Your really looks sooo appealing.
6

Deliciously Organic — July 11, 2012 @ 9:57 PM

This looks absolutely divine!
7

Cristie — October 25, 2012 @ 12:46 PM

I have made these several times and let me just say WOW!!!!!!! These are amazing, thee BEST gluten free chocolate chip cookie ever. I’m thinking another pan full is in order for Halloween.
- Wendy replied: — October 25th, 2012 @ 7:59 PM
  
  So glad you enjoy them! My family goes crazy for this recipe. Nothing like a big cookie fresh out of the oven topped with ice cream.