Cast Iron Skillet Choc Chip Cookie
The ultimate show stopper and sharing dish at any party, and the most fitting recipe to post on my birthday as a lot of you all probably know by now how much I love cookies. This isn't just any ordinary cookie, it is a jumbo cookie! Baked in a cast iron pan topped with melty ice cream and gooey chocolate sauce, this is one you just can't stop eating once you start. Whether you're having a party or a movie night or just really, really need a huge treat, this should be your go to.
180g vegan butter
100g brown sugar
140g granulated sugar
3 tbsp crushed flax seeds + 6 tbsp water
A splash of vanilla extract
280g all purpose flour
0,5 tsp fine table salt*
1 tsp baking powder
0.5 tsp baking soda
140g dairy free chocolate chunks + a handful extra to press on top
*I used unsalted butter, you might want to slightly reduce the amount of salt if you’re using salted butter for this recipe. Toppings:
Vegan vanilla ice cream
A drizzle of vegan chocolate sauce
Combine crushed flax seeds and water and set aside to thicken. Cream together vegan butter, brown sugar and granulated sugar until smooth. Add salt, vanilla, baking powder and baking soda to the butter mixture and mix again to fully combine. Add the flax mixture and stir to combine again. Add the flour and mix until almost combined. Finally, add the chocolate chunks and mix until they’re evenly distributed and everything is just combined. Place the batter in a cast iron skillet that's about 22cm in diameter and press/spread it out until you have an even layer of batter all over. Press a handful of extra chocolate chunks on top of the batter if you wish and bake the cookie in the middle of a preheated oven at 200C for 25-30 minutes. Remove from the oven once done and let it rest for at least 10-15 minutes before scooping on some vanilla ice cream, adding a drizzle of chocolate sauce and digging in.