Chocolate Chip Skillet Cookie *gf

Chocolate Chip Skillet Cookie (gluten free)

By Terra B. Nelson

8 oz. (2 sticks) unsalted butter, soft

219 grams Brown Sugar

65 grams Granulated sugar

2 Large Eggs

1 tsp. vanilla extract

250 grams Bob’s Red Mill Gluten Free Baking Flour (1 to 1)

1 tsp. Baking Soda

½ tsp. Salt

170 grams Dark Chocolate (I use Ghirardelli 60%)

Preheat oven to 325°

In a stand mixer fitted with the paddle attachment, mix the butter and sugars on medium speed until light and fluffy. Add in eggs and vanilla and mix until well incorporated. Next, add in flour baking soda and salt, mixing just until incorporated without over mixing. Fold in chocolate chips by hand. Spray a 10” cast iron skillet with non-stick spray, and spread your cookie dough mixture evenly throughout. Place skillet on medium rack in oven and back at 325° until cookie is done, about 35-45 minutes. Edges will be crispy; center will still be a little gooey. Top with your favorite ice cream, and ENJOY!