Soy-Free Chocolate Chip Cookie Skillet
Indulge in the warm, gooey perfection of this Soy-Free Chocolate Chip Cookie Skillet, a decadent dessert that's as comforting as it is allergen-friendly. This recipe elevates a classic treat by swapping in soy-free dark chocolate chips, ensuring every bite is rich, melty, and safe for those with soy sensitivities. What sets this skillet cookie apart is the browned butter base, which infuses the dough with an irresistible nutty aroma and golden flavor. With just 15 minutes of prep time, the dough is mixed in one bowl and baked to chewy, golden-brown perfection in the same skillet for easy cleanup. Serve this crowd-pleasing cookie straight from the skillet, and pair it with a scoop of creamy vanilla ice cream for the ultimate dessert experience. Whether you’re entertaining or simply satisfying a sweet craving, this soy-free twist on a classic chocolate chip cookie skillet is guaranteed to delight!
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Ingredients
- 8 tablespoons unsalted butter
- 0.5 cup granulated sugar
- 0.5 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup soy-free dark chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
Place the butter in a 10-inch ovenproof skillet over medium heat. Melt the butter and allow it to simmer until it turns golden brown, about 3–4 minutes, stirring occasionally. Remove from the heat and set aside to cool slightly.
Step 3
In a large mixing bowl, combine the granulated sugar, brown sugar, and the browned butter. Whisk together until fully incorporated.
Step 4
Add the egg and vanilla extract to the sugar-butter mixture. Whisk until smooth and creamy.
Step 5
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring with a wooden spoon or spatula until just combined.
Step 6
Fold the soy-free dark chocolate chips into the cookie dough.
Step 7
Spread the dough evenly in the same skillet you used to brown the butter.
Step 8
Bake in the preheated oven for 20–25 minutes, or until the edges are golden brown and the center is set but still soft. Be careful not to overbake, as it will continue to cook slightly in the skillet after being removed from the oven.
Step 9
Allow the cookie to cool for about 5 minutes before serving directly from the skillet. Enjoy warm, with a scoop of vanilla ice cream if desired!
Nutrition Facts
| Serving size | (791.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3431.2 |
| Total Fat 174.5g | 0% |
| Saturated Fat 97.8g | 0% |
| Cholesterol 434mg | 0% |
| Sodium 1924.8mg | 0% |
| Total Carbohydrate 466.3g | 0% |
| Dietary Fiber 20.9g | 0% |
| Total Sugars 297.3g | |
| Protein 41.7g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 299.6mg | 0% |
| Iron 25.5mg | 0% |
| Potassium 1220.0mg | 0% |
Source of Calories