Here's the result of a sweet craving (the before pic):
I picked up this recipe from Fast and Simple Gluten-Free, and it hit the spot!
Chocolate-Chunk Skillet Cookie
Makes 4-6 servings.
If you're a fan of warm, gooey, fresh-out-of-the-oven cookies with oozy pools of chocolate, then this one's for you. This one-pan favorite is best served topped with melty vanilla ice cream. Grab some spoons and dig on in.
1/2 cup butter
3/4 cup packed brown sugar
1/2 cup sugar
1 tsp vanilla extract
1 large egg or 1/4 cup egg substitute
1-1/2 cups Kumquat's Gluten-Free All-Purpose Flour Blend or gluten-free all-purpose flour [I used Andrea's.]
1/2 tsp baking soda
1/2 tsp salt
1-1/4 cups semi-sweet chocolate chunks
Vanilla ice cream, for serving
Preheat oven to 350 degrees. Melt the butter in an 8-inch ovenproof skillet over medium heat. Remove from heat. Stir in the brown sugar, sugar, and vanilla until combined. Add the egg or egg substitute and stir to combine. Add the flour, baking soda, and salt and stir until smooth. Fold in the chocolate chunks. Bake for 25 minutes or to desired degree of doneness. Serve with vanilla ice cream.
My notes: I removed the cookie from the oven...it was good and brown, but when I stuck a spoon in it, it appeared raw. I decided to throw it back in the oven for another 5 minutes, which wasn't needed. It's a gooey, cookie-doughy cookie. Just let it set for a few minutes after you remove it from the oven, spoon it onto a plate or into a bowl, and top with ice cream if you want to cut some of the richness. This is a rich cookie!! A little goes a long way. Easy peasy!
