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Gluten-Free Chocolate Chip Skillet Cookie

Close-up of a warm Gluten-Free Chocolate Chip Skillet Cookie with a gooey, melted chocolate center.
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Bake one giant, gooey, gluten-free chocolate chip cookie directly in a cast iron skillet. This recipe produces a shareable dessert with crisp edges and a soft center.

Ingredients

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

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a 10-inch cast iron skillet.
  2. In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the egg and vanilla extract until fully combined.
  4. In a separate small 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.
  7. Press the dough evenly into the bottom of the prepared skillet.
  8. Bake for 22 to 28 minutes. The edges should look set and lightly golden, but the center should still look slightly underbaked and soft.
  9. Remove from the oven and let the cookie cool in the skillet for at least 15 minutes before serving.

Notes

  • For the best texture, use a 1-to-1 gluten-free flour blend that already contains xanthan gum.
  • Serve warm directly from the skillet topped with vanilla ice cream and a drizzle of chocolate sauce.
  • If you prefer a crispier edge, bake for an additional 2 to 3 minutes, watching carefully.

Nutrition

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