Who could ever deny a giant chocolate chip cookie!? Definitely not I!!
Over the weekend I baked my feelings…thankfully I didn’t eat them, (or at least too much of them 😉 I just simply got lost in the baking process. The mixing and folding, tasting and stirring. Keeping toasty by the warmth of the oven, because it’s cozy, but mostly because our heater is broken and I was cold, haha. Looks like we may need a whole new unit..but that’s a whole other topic…I’d much rather focus on warm skillet cookies! What I love about this, first it’s gluten free so my hubby can enjoy it. Second, it’s delicious… I love mixing almond flour and gluten flour, I do it with so many of my gluten free cookie recipes and my waffles/pancakes. It just adds a nice texture and flavor to my baked goods. Third I love that I can pop this baby in the oven, once and done and I don’t have to drop a million cookies on the baking sheet. Don’t get me wrong I love baking cookies, but sometimes it’s nice to have a quick treat in less than 30 minutes!
1 cup of gluten free flour (I used Bob’s Red Mill) + 1/3 cup Almond Flour — If you are not gluten free you can just use 1 1/3 cup of regular flour.
1/2 tsp baking soda
1/4 tsp salt
1/4 cup of granulated sugar + 6 tbsp of brown sugar
1 tsp of vanilla
1/2 butter softened
1/2 cup chocolate chips
Preheat your oven to 350 degrees. Butter a 10 inch cast iron pan and set aside.
Mix your dry ingredients together
Cream your butter, sugars, egg and vanilla in a separate bowl.
Add your wet ingredients to your dry ingredients and incorporate well.
Fold in your chocolate chips.
Pour your batter into your cast iron and press it down. Making sure it’s even in your pan.
Bake in a 350 degree oven for about 25 minutes.
Remove and allow to cool before you slice and serve.
Serve with a tall glass of cold milk (almond is my favorite) and maybe a scoop of vanilla ice cream if you’re feeling festive, haha.