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Make a Giant G-F Chocolate Chip or WowButter Cookie in Your Skillet

By Edited May 21, 2015 2 2
Rose's Half and Half Chocolate Chip Skillet Cookie
Credit: RoseWrites on InfoBarrel / All rights reserved

Last week, a friend of mine met me for coffee. Instead of our usual haunt, Tim Hortons, we ventured into a fancy upscale cafe. She ordered a giant chocolate chip cookie and shared it with me.

Sure it tasted great, but I wondered how hard it would be to make one gluten-free.
 
So I checked on YouTube and Sarah Carey presented the easiest, one-bowl method to make a skillet chocolate chip cookie from a Martha Stewart recipe.[1]
 
The only problem? It wasn't gluten-free.
 
So, I consulted Bob's Red Mill guide[2] to cooking with gluten-free flour and found out the correct amount of xanthan gum I needed to add to make one gluten-free.
 
After a few tries, I rewrote the recipe in the order that works best for those on a gluten-free diet. Of course all you need to do is omit the xanthan gum and use regular flour if you want the original version.
 
Up next, check out the inspiring video by Sarah Carey that led me to create this gluten-free cookie.

Skillet Chocolate Chip Cookie

Everyday Food with Sarah Carey

Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch

Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch RoseWrites 2014-08-03 5.0 0 5
5/5

Need a Cast Iron Skillet?

To make either cookie, you'll need a cast iron skillet. A regular skillet won't be thick enough on the bottom to retain heat evenly. I highly recommend the Lodge[8] brand since they've been making cast iron cookware since 1896 and include a lifetime warranty. 

Lodge Pre-Seasoned Skillet (get the 12-Inch)

Diameter of bottom is 10-1/4 inches

Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch
Amazon Price: $34.99 $19.99 Buy Now
(price as of May 21, 2015)
Lodge skillets come pre-seasoned and are available in 8 sizes. Mine was a hand-me-down so it didn't come with a silicone handle. Now you can buy the classic design or get one with a silicone handle (for a few dollars more). When you make a giant cookie in the oven with this skillet, you'll need to use oven mitts though.

Smaller skillets will produce thicker cookies

Giant chocolate chip cookie is delicious (and giant)
Credit: Jennifer Oslund on flickr / Licensed under Creative Commons Attribution 2.0 Generic

Rose's G-F Chocolate Chip Skillet Cookie

Serves: 8 | Prep: 15 mins | Total: 40 mins

Ingredients:

6 tbsp. salted butter, at room temperature (if using unsalted butter, increase coarse salt to 1/2 tsp.)
Eat it now, or bake them?
1/3 cup brown sugar (packed)
1/2 cup white sugar
1 large egg OR see substitutes*
1 tsp. pure vanilla extract
1 cup gluten-free all purpose flour (I use Bob's Red Mill)
1/4 tsp. xanthan gum (omit if using regular flour)
1/2 tsp. baking soda
1/4 tsp. coarse salt (with unsalted butter, use 1/2 tsp.)
1 cup semi-sweet gluten-free chocolate chips (I use Enjoy Life Semi-Sweet Chocolate Mini Chips)
 
*Substitutes for 1 large egg:
 
This works when you don't need a fluffy, airy baked good (or many eggs): add 1 tbsp. of lemon juice to 1/4 cup of soy milk[3] and beat well before adding to recipe.
 
I especially like this one, since I find it works slightly better than just applesauce alone: add 1 tsp. of baking powder to 1/4 cup applesauce[4] and blend well before adding. 
 
Directions:
 
Set out 3/4 stick of butter (1 stick = 8 tbsp.) to allow it to come to room temperature. Directly from the fridge, this takes about 15 mins.
 
Ensure your oven racks are adjusted so that your cast iron skillet will be dead center of your oven and preheat to 350 F (175 C).
 
In a large bowl, cream the butter with the sugars using a big wooden spoon. If you are using an egg substitute, get that ready in a small bowl.
 
Add egg OR egg substitute and vanilla extract to large bowl and combine well. 
 
In a medium bowl, combine gluten-free flour, xanthan gum (omit if using regular flour), baking soda, and coarse salt. Then add to large bowl with wet ingredients. (I find that mixing up dry ingredients separately yields a better result - esp. if you are using gluten-free flour).
 
Lastly, fold in gluten-free semi-sweet chocolate chips. Scrape cookie dough into your cast iron skillet (mine is 10" bottom diameter and 11-3/4" top diameter). Spread the dough out as evenly as you can and smooth down the top.
 
Bake in oven about 15 - 20 mins until light brown at the edges and barely cooked in the center. It will continue to cook for a few mins in the skillet while it cools. Allow it to cool at least 5 minutes before eating. To serve, simply cut it like a pie or a pizza.

You can even make a 1/2 and 1/2 cookie

Sprinkle choc chips over half and push them into dough

Rose's Half and Half Giant Choc Chip Skillet Cookie
Credit: RoseWrites on InfoBarrel / All rights reserved

1/2 and 1/2 Chocolate Chip Skillet Cookie

Just out of the oven (I baked it for 12 minutes)

Rose's Half and Half Choc Chip Skillet Cookie (after 12 minutes bake time)
Credit: RoseWrites on InfoBarrel / All rights reserved

Love Peanut Butter Cookies?

But need a peanut-free alternative?

Giant WowButter Cookie
Credit: RoseWrites on InfoBarrel / All rights reserved

A Giant G-F Peanut Butter-Tasting Cookie

For those who are allergic to peanuts

Some of you might recall that I wrote about WowButter[6] on another writing platform.[7] WowButter is the gluten-free, nut-free, peanut-free answer to peanut butter. It makes an excellent substitute for children and adults with those food allergies. Plus I think it tastes better than peanut butter.

When my daughter was younger, we used to enjoy making 30 to 34 cookies. Now that she's older, I'm hearing, "Mom, can you do the rest, I want to play Minecraft." Since I'm lazy (and Mommy would rather sip wine) I thought, 'Hey, why not make a huge WowButter skillet cookie too?'
 
So I did - and it was just as fabulous. Here's the recipe:
 

Rose's G-F WowButter Skillet Cookie

Serves: 8 | Prep: 15 mins | Total: 40 mins

Ingredients:

1-1/4 cups gluten-free all purpose flour
1/2 tsp. xanthan gum (omit if using regular flour)
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt*
1/2 cup salted butter, at room temperature *if using unsalted butter, increase salt to 1/2 tsp.
1/2 cup WowButter (I've only tried Creamy)
1/2 cup white sugar
1/3 cup brown sugar (packed)
1 large egg OR use substitute from previous recipe
1/2 tsp. pure vanilla extract
 
Directions:
 
Set out 1 stick of butter (1 stick = 8 tbsp. = 1/2 cup) and allow it to reach room temperature. Directly from the fridge, this takes about 20 minutes.
 
Adjust oven racks, if need be, so that your cast iron skillet will be centered in your oven. Preheat to 350 F (175 C).
 
In a medium bowl, combine flour, xanthan gum (omit if using regular flour), baking powder, baking soda, and salt. I like to mix dry ingredients first, since WowButter cookies are fluffier when wet ingredients are combined with dry ingredients just before hitting the oven.
 
In a large bowl, cream the butter with both sugars and the WowButter using a wooden spoon. If you are substituting the egg, prep that in a small bowl. Add egg (or egg substitute) and vanilla to this wet mixture and combine thoroughly.
 
Once oven is up to temperature, add the dry ingredients gradually to the wet ingredients (in large bowl) and stir occasionally to just combine it all. Don't stir it too much or else your cookie will be tough and hard. Some small lumps in the batter is ideal, actually.
 
Scrape out WowButter cookie dough into your cast iron skillet, smooth it out and pop it into the oven immediately. Bake for 15 - 20 minutes or until lightly brown at the edges. The cookie will cook a few minutes in the skillet once you take it out of the oven. Allow to cool 5 - 8 mins, slice it like a pie and enjoy.
First Piece of Giant WowButter Cookie
Credit: RoseWrites on InfoBarrel / All rights reserved

Proper Cookie Etiquette (14 secs):

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Comments

Sep 18, 2014 4:51pm
Browna86
Modifying a recipe to fit a certain diet criteria is no easy matter. Experienced this first hand while taking a Nutrition course for school. Just picture an omnivore trying to convert a recipe to fit the diet criteria of a strict vegan and or has to omit gluten from their diet. It was a nightmare but everything turned out okay.

That and I discovered some new products for future recipes. Really love this cookie recipe especially how you explain ingredient alternatives. All I got to do now is find our seasoned skillet. Oh and thank you for sharing Cookie Monster. Awesome article.
Sep 18, 2014 9:42pm
RoseWrites
Ah gee, thanks.

Yeah, food allergies are on the rise, or so it seems. My niece is allergic to tree nuts and peanuts, so it can be tricky (but so important) to keep those food sources out of her diet. Some people suffer tremendously from eating gluten while others are "sensitive" to gluten.

I find it hard to bake vegan items (since eggs and dairy work wonderfully in baked goods). It's not impossible, but harder.

Thanks so much for dropping by again, I really appreciate your visits. (Glad you enjoyed Cookie Monster too).
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Bibliography

  1. "Skillet Chocolate Chip Cookie." Martha Stewart. 3/08/2014 <Web >
  2. "Xanthan Gum Use." Bob's Red Mill. 3/08/2014 <Web >
  3. "Vegan Baking Substitutes." Savvy Vegetarian. 3/08/2014 <Web >
  4. "Egg Substitutions." Chef In You. 3/08/2014 <Web >
  5. "Egg Substitutions." Chef In You. 3/08/2014 <Web >
  6. "WowButter: The Only True Peanut Butter Replacement." WowButter. 3/08/2014 <Web >
  7. Rose Webster (aka RoseWrites on InfoBarrel) "Sousababy’s WowButter Cookies (All Nut-Free with a G-F option)." Squidoo. 3/08/2014 <Web >
  8. "Lodge | America's Original Cookware." Lodge Cast Iron Cookware. 3/08/2014 <Web >

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