A very large pile of recipes, magazine articles, and newspaper clippings reside on a chair, next to my desk. This pile grows with greater speed than the rosemary bush in my backyard herb garden. Just before Passover, I purged. The pile, that previously stood about a foot and a half tall was happily edited down to a clean, five inches.
One recipe that did not end up in the recycling bin was this recipe from Heidi Swanson. I am a huge fan of Heidi’s recipes. Her books are a treasure and her blog is filled with simple recipes, beautiful photography, and written pros that makes one feel as though they are traveling on the journey with her.
I tried to “Passover-fy” this, but it was a big fail. I hate wasting good ingredients – so completely upsetting. I went for round two, however this time I kept it plain and simple. Replacing the whole wheat flour with gluten free flour mixture, really good chocolate, organic butter, and local, pastured eggs. The white sugar was swapped out for coconut sugar and chocolate chips were used rather than chocolate chunks. Although a bit on the sweet side (can you believe I am saying something is too sweet), a warm piece of this topped with a huge scoop of vanilla ice cream made a not so great day turn into a glorious one!
This is more cake like than cookie like. The top is a bit crispy, yet underneath is a moist and rich center, layered with all the familiar flavors of a traditional chocolate chip cookie.
Gluten Free Chocolate Chip Skillet Cookie
Ingredients
14.75 ounces | 420 grams | 3 cups gluten free all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoon Celtic sea salt
8 ounces | 225 grams | 2 sticks unsalted butter, cold (cut into small cubes)
5 ounces | 140 grams | 1 cup Moscovado sugar
5 ounces | 140 grams | 1 cup Coconut sugar
2 large, organic eggs
2 teaspoons pure vanilla extract
8 ounces | 225 grams bittersweet chocolate chips (Callebaut)
Instructions
• preheat oven to 350*.
• butter a 10″ – 12″ ovenproof skillet (I used a 50 year old skillet), by 2″ deep.
• sift the dry ingredients into a bowl and set aside.
• in the bowl of your standing mixture, fitted with the paddle attachment, cream the butter and the sugars.
• add the eggs, one at a time, mixing well after each one. add the vanilla.
• lower the speed on the mixer and add the dry ingredients. mix until combined.
• remove the bowl from the mixer and using a rubber spatula, mix in 3/4 of the chocolate. place the batter into the prepared skillet, pressing
it into the pan.
• sprinkle the remaining chocolate over the top of the batter.
• bake 35 – 40 minutes, or until the top is golden brown.
• let cool before cutting into it.
note: it’s better the second day!
The Urban Baker / SusanSalzman.com
More One Pan Goodies around the Web:
Caramel Chocolate Chip Cookie Bars – Brown Eyed Baker
Walnut Chocolate Blondies – My Baking Addiction
Chocolate Chip Cheesecake Bars – Bakers Royale
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[…] Cookies Around the Web: Grain Free Spice Cookies – Anja’s Food 4 Thought Chocolate Chip Skillet Cookie – The Urban Baker Quinoa Cookies – Gluten Free Girl and the […]
Leave a Comment
This huge cookie looks really good,,,, I so agree with you about Heidi Swanson, she soooo know how to cook! So do you! Have a nice week end Susan!
Hi Kim – if you don’t want to make it gluten free, Heidi’s original recipe called for whole wheat flour – which I am sure is perfectly wonderful!
Whether this is more cake or cookie or more cookie than cake…I am a fan. I love anything chocolate chip. Thanks for sharing!
I have been feeling a skillet cookie brewing in me for some time susan! I am passing this along to my dad who is recently gluten free and absolutely LOVES things like this! Thanks 🙂
Oh, please let me know if he makes it and what he thinks. Again, I thought it was a bit sweet and would alter a few things next time. Always open to criticism and ideas!
I hear you about the pile of magazines, Susan!
This with ice cream is a perfect dessert!
mmmm! I want some of that cookie with ice cream – well done you!
Looks perfect! I’ve always wanted to make one of these for a long time. Your photos are so beautiful and inspirational.
Thanks for the compliment, Nancy – so appreciate it!!
Susan, I have to try this skillet cookie! Thanks so much for sharing. I can’t wait to try it.
Kris, next time I am going to cut back on the sugar a bit(and add some toasted nuts). If you make this as is, please let me know how it turns out!
Such a decadent treat!! Looks wonderful 🙂
This is such a new take on a classic! What a wonderful recipe to hold on to!
Hello Susan!
Thanks for the gluten free chocolate chip skillet cookie recipe.
I really love chocolate and cookie! and you are successfully combining it!
I’ll create one for sure, my kids are gonna like it 🙂
If you don’t mind, can I submit your gluten free chocolate chip skillet cookie photo in http://www.foodporn.net ?
It’s a food photography site full of all DIY food pictures from members around the world. Or perhaps you’d like to submit by yourself? Let me know when you did, so I can share it.
Love,
Kat
Hi Kat! Great site. I am aware of your site and please, be my guest, post away!! After next week, when work dies down a bit, I will start submitting to your site. Thanks for reaching out and contacting me. Let me know if you want any other specific photos! Have a great night! Susan
I’m having my morning cup of tea and I’m just enjoying reading through your posts. I had to do something about my out-of-control pile of magazines, articles and clippings too, last year. Sadly, I think the pile continues to grow. So much inspiration but never enough time to try everything in the kitchen.
Your skillet cookie looks wonderful. I’ve never tried coconut sugar before–must try it. 🙂
Can you use regular sugar?
Hi Nicole, Of course. It will be just as good!
Hi,
I was wondering if it is possible to make this recipe on the stovetop somehow? My apartment doesn’t have an oven and I’m trying to figure out a way to make GF cookies on the stove! I like your recipe because I’m living in the Netherlands and the gram measurements are really helpful.
Let me know what you think!
Thanks.