Chocolate Chip Cookie Skillet
Servings: 4 people
Chocolate Chip Cookie Skillet made with coconut sugar, maple syrup, dark chocolate, and no refined sugar anywhere in the recipe. Baked in a cast iron skillet until golden on top and perfectly set in the center. Serve it warm with a scoop of ice cream and a pinch of flaky salt for the easiest, most satisfying dessert you'll make all week.
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Ingredients
- 8 tbsp Butter (1 stick)
- ¼ cup Coconut Sugar
- ¼ cup Maple Syrup
- 1 Egg
- 2 tsp Vanilla Bean Paste (or extract)
- 1 tsp Salt
- 1½ cups All Purpose Flour
- 1 tsp Baking Soda
- 1 cup Chopped Dark Chocolate (or chocolate chips)
- Coarse/flaky salt for topping
Instructions
- Preheat the oven to 350°F. In a 6-8” cast iron skillet, melt the butter. Immediately remove the melted butter from the heat and allot it to cool for 10 minutes. This is essential to keep the egg from scrambling.
- Add the coconut sugar and maple syrup, stirring to combine. Then, add the egg, vanilla, and salt. Stir to combine.
- Add the flour and baking soda. Stir until the flour is incorporated. Fold in the 3/4 of the chocolate, working quickly to keep the chocolate from melting into the dough. Press the dough into the skillet and top with the remaining chocolate and a bit of coarse salt.
- Bake for 25 minutes, or until the top of the cookie is a deep golden color and the center of the cookie is fully set.
- Serve warm! This is best enjoyed with a scoop of ice cream on top.