Skillet Chocolate Chip Cookie (vg) Recipe

Dessert

1. 1

   Preheat a 10-inch cast-iron skillet in the oven at 350°F (175°C) for 10 minutes, then remove carefully.

2. 2

   Make flax egg

   In a small bowl, whisk the ground flaxseed with 3 tablespoons water. Let stand 5 minutes until thickened.

3. 3

   Whisk dry ingredients

   In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.

4. 4

   Cream sugars with butter

   In a large bowl, whisk the melted vegan butter with granulated sugar and brown sugar until smooth and slightly glossy.

5. 5

   Add flax egg and vanilla

   Whisk in the thickened flax egg and vanilla extract until fully incorporated.

6. 6

   Combine with dry ingredients

   Pour the dry mixture into the wet mixture and stir until just combined. Fold in the dairy-free chocolate chips.

7. 7

   Bake the skillet cookie

   Remove the hot skillet from the oven. Lightly grease with oil if needed, then press the cookie dough into an even layer in the skillet. Bake 18-22 minutes until the edges are set and the center remains soft.

8. 8

   Finish and rest

   Let the cookie rest in the skillet for 5-10 minutes. Sprinkle sea salt over the top.

9. 9

   Serve

   Slice into wedges. Serve warm with 2 scoops of vanilla bean ice cream and a drizzle of chocolate sauce over each portion.