Vegan Skillet Chocolate Chip Cookie
This skillet chocolate chip cookie is the best share dessert ever! Crisp on the outside and gooey/chocolatey on the inside. Serve warm with dairy-free vanilla ice cream and multiple spoons!
- Prep Time: 10 minutes
- Bake Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 Servings 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
1 1/4 c vegan butter, melted
1 1/4 c light brown sugar
3/4 c sugar
1/4 c nondairy milk
1 tbsp vanilla extract
1 tbsp cornstarch
1 tsp baking soda
1/2 tsp baking powder
1 tsp sea salt
3 c all purpose flour
2 c nondairy chocolate chips
flaky sea salt + nondairy ice cream for serving
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and lightly grease a 10 inch skillet with vegan butter. Set aside.
- Make Cookie Dough: Add vegan butter, brown sugar, sugar, nondairy milk and vanilla extract to a large bowl. Whisk until completely smooth and the mixture looks like a thick caramel sauce. Add the cornstarch, baking soda, baking powder and salt to the bowl. Whisk until ingredients are evenly distributed. Stir in the flour until just combined. Do not over-mix. Fold in the chocolate chips.
- Bake: Press cookie dough into the prepared skillet. Place skillet on center rack of preheated oven and bake for 30-34 minutes. Allow to cool slightly before serving. Top with flaky sea salt and dairy-free vanilla ice cream.
Equipment
Notes
*Skillet cookie will keep for 2 days stored covered at room temperature but it much better when consumed the day it is made.
*After baking, the top and edges of the cookie will be crisp while the center will be soft and gooey.
*This dessert is best served in the skillet. Grab some spoons and dig in. You can also scoop out servings onto plates if you prefer.
Find it online: https://censoredbaker.com/vegan-skillet-chocolate-chip-cookie/
