Recipes To Try

Chocolate Chip Gingerbread Skillet Cookie

Name: Chocolate Chip Gingerbread Skillet Cookie
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 3 cups (360 g) plain gluten free flour blend; 1/2 tsp xanthan gum; 1 1/3 cup (125 g) almond flour; 3/4 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2 1/2 tsp ground cinnamon; 2 tsp ground ginger; 1/2 tsp ground gloves; 1/2 tsp ground allspice; 1/2 cup (100 g) light brown sugar; 1/3 - 1/2 cup (65 - 100 g) granulated sugar; 2 1/2 sticks (282 g) unsalted butter, melted; 1 tsp vanilla; 1/4 - 1/3 cup (85 - 113 g) molasses (depending on how intense you want the molasses flavour to be); 2 medium eggs, room temperature; 1 medium egg yolk, room temperature; 1/2 - 1 cup (100 - 200 g) dark chocolate chips (or more – no such thing as too much chocolate chips here!)

8 servings

porce

15 minutes

aktivní čas

40 minutes

celkový čas

Začít vařit

Ingredience

3 cups (360 g) plain gluten free flour blend

1/2 tsp xanthan gum

1 1/3 cup (125 g) almond flour

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 1/2 tsp ground cinnamon

2 tsp ground ginger

1/2 tsp ground gloves

1/2 tsp ground allspice

1/2 cup (100 g) light brown sugar

1/3 - 1/2 cup (65 - 100 g) granulated sugar

2 1/2 sticks (282 g) unsalted butter, melted

1 tsp vanilla

1/4 - 1/3 cup (85 - 113 g) molasses (depending on how intense you want the molasses flavour to be)

2 medium eggs, room temperature

1 medium egg yolk, room temperature

1/2 - 1 cup (100 - 200 g) dark chocolate chips (or more – no such thing as too much chocolate chips here!)

Pokyny

Generously butter a 9 inch (23 cm) cast iron skillet and pre-heat the oven to 355 ºF (180 ºC).

Sift together the gluten free flour blend, xanthan gum, almond flour, baking powder, baking soda, salt and spices.

Whisk together the light brown and granulated sugar with the melted butter. Add the vanilla and molasses, and whisk well.

Add the eggs and egg yolk, one at a time, whisking well after every addition.

Add the sifted dry ingredients and stir well until you get a smooth cookie dough. It will be soft and sticky – that's how it's supposed to be!

Stir in the chocolate chips, keeping a handful aside for scattering on top of the cookie dough.

Transfer the cookie dough into the buttered cast iron skillet. Smooth out and level the top. Scatter the leftover chocolate chips on top.

Bake in the pre-heated oven at 355 ºF (180 ºC) for 20 - 30 minutes. I recommend baking the skillet cookie for about 25 minutes, but depending on how gooey you want it to be, the 20 - 30 minutes range works well.20 minutes will result in a very gooey cookie, 30 minutes will give a crisper cookie with a slightly fudgy middle.

Serve slightly warm with (preferably cinnamon) ice cream and a drizzle of salted caramel sauce.

The gingerbread skillet cookie keeps well in a closed container in a cool, dry place for 3 - 4 days. (It will stay properly gooey for at least one day, and it will still be slightly fudgy on day 3.)