Skillet Chocolate Chip Cookie2013-05-17
- Yield : One thick 10" cookie to share
- Servings : 12 or so
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 50m
This sweet treat is almost a cross between a cookie and a pie. The cast iron pan gives the edges and top a nice, crisp crust and the interior stays a bit soft and chewy.
Would be extra decadent served with a scoop of non-dairy ice cream!
If you don’t have a cast iron pan, you could use another round or spring-form baking pan with a diameter of 10″. Be sure to grease the pan and/or line it well with parchment paper.
- 2 T. flax meal
- 1/2 C. water
- 2/3 C. canola oil
- 1 1/4 C. sugar
- 1 T. molasses
- 1 T. vanilla extract
- 2 C. all-purpose flour
- 1 t. baking soda
- 1/2 t. salt
- 3/4 C. chocolate chips
Preheat oven to 350F.
In large mixing bowl, whisk together flax meal, water, oil, sugar, molasses and vanilla until smooth. Mixture should look like caramel sauce.
In a separate small mixing bowl, combine flour, baking soda and salt.
Add dry ingredients to wet ingredients. Stir until combined. (This will take a little elbow grease. Dough will be quite thick. To avoid over-mixing, stir until flour is just incorporated.)
Fold in chocolate chips.
Dump cookie dough into a well-seasoned, 10" cast iron pan. Press evenly into pan.
Place pan on middle rack in oven and bake 28 - 35 minutes, or until edges are golden and middle has firmed somewhat to the touch. When pressed, the dough in the middle of the pan should give a little, but a tester should come out clean.
Allow cookie to cool and slice into wedges.
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