Gluten Free Skillet Cookie
INCREDIBLY GLUTEN FREE
Here it is again. This time of year, we’re bombarded with all Valentine’s day marketing for everything! From romantic gifts to I love you so much I’ll let you put on weight kinda presents. Yep, those kind. So cruel. We’re talking about our struggle in losing those 10 pounds we’ve collected over the holidays. Heart shaped chocolates, cakes, cookies. Cookies? Oh, yum! I don’t mind putting on some weight 😉
It’s just that easy. I gave in once again to the never ending sweet temptations. My mind started to conjure up some baking extravaganzas. “Anything with chocolate,” I told myself. And then… reality set in. I can no longer do that for myself. I have to be careful. I’m sure this is a common problem for gluten sensitive, inflammation prone newbies. Sigh 🙁
One of the gifts I received for Christmas was the new America’s Test Kitchen (ATK) The How Can It Be Gluten Free Cookbook volume 2 from an awesome friend who’s concerned about my inflammation problems. Who doesn’t love ATK really? Every one of their magazines, cookbooks and show they produce has been terrific! They have everything sliced and diced into an exact science. This gluten free cookbook is no different. It’s excellent my friend…
The one thing I missed from my diet up to this point, honestly, is glorious cakes and cookies. So, there I was, cracking open my pantry door, hoping to find some left over Cup4Cup gluten free flour. Crossing my fingers and toes to find my favorite chocolate chunks. I was in luck, they’re sitting pretty in there begging to be used.
I love skillet cookies. I don’t know exactly why that is, may be because there’s a sense of sharing / community / intimacy / and slight imperfections. May be because it begs for me to make it a la mode? Again, I’m not sure, but a skillet cookie is what I’m making. This recipe is adapted from ATK’s blondies. Of course, you can use any gluten free flour you fancy. It’s pretty simple to make. The result is great. One delicious giant sized cookie!
Since I’m a big fan of ‘sweet and salty’ in desserts, I recommend to sprinkle some fleur de sel, or sea salt flakes such as Maldon right at the end. It gives balance and subtle sophistication to the cookie.
Okay friends, for those whose football team is in the Super Bowl, good luck to you. If you have a get together, or are invited to your friends’ place, why not make this cookie?! It’s super easy, delicious, and you’ll look like a winner by bringing this to the pot luck table. And the best thing is, if you don’t announce it, your buddies won’t even know it’s gluten free. Score!
Adapted from America’s Test Kitchen (ATK) The How Can It Be Gluten Free Cookbook volume 2
- 1 teaspoon unsalted butter
- 8 ounce All-Purpose Gluten Free flour (I use Cup4Cup)
- 1 teaspoon sea salt flakes, divided
- ½ teaspoon baking powder
- ½ teaspoon xanthan gum
- 7 tablespoon unsalted butter, malted and cooled
- 1 cup brown sugar, packed
- ½ granulated sugar
- 2 large eggs
- 2 tablespoons milk
- 4 teaspoons pure vanilla extract
- 1 6-ounce package semisweet dark chocolate baking chunks
- Preheat oven to 325ºF. Spread butter into a 10-inch skillet. Set aside.
- Whisk flour, ¾ teaspoon of salt, baking powder and xanthan gum in a bowl. Set aside. Using an electric mixer, whisk together melted butter and sugars until well combined. Add in eggs, milk and vanilla until smooth. Stir in flour mixture until batter is completely even. Fold in chocolate chunks. Scrape batter with rubber spatula into skillet. Using a piece of cling wrap, smooth top. Sprinkle the remaining salt.
- Bake for 50 to 60 minutes, or until golden brown.
- Cool completely in the skillet over a cooling rack.
