TRIPLE CHOCOLATE COOKIE DOUGH SKILLET
Crisp on the outside, gooey in the middle, this will make you a true gluten-free ‘cookie monster’.
SERVES 5-6
✣ 125g (4oz) melted butter, plus extra for greasing
✣ 100g (3½oz) caster sugar
✣ 100g (3½oz) light brown sugar
✣ 1 large egg
✣ 1tsp vanilla extract
✣ 200g (7oz) gluten-free plain flour
✣ 1tsp bicarbonate of soda
✣ 25g (¾oz) cocoa powder
✣ 250g (9oz) mixed chocolate chips (milk, dark and white)
You will need:
✣ An ovenproof skillet or 20cm (8in) round cake tin, greased with a little butter 1 Heat the oven to 180C/ Gas 4. You can happily use an electric hand mixer to make your cookie dough, or you can do this by hand if you prefer. Place your melted butter and both sugars in a large mixing bowl, and mix together until really well combined and slightly stiff.
2 Add your egg and vanilla extract to the same bowl and mix until fully combined. Next, sift in your flour, bicarbonate of soda and the cocoa powder. Mix them all into the sugar and butter mixture thoroughly until you have a smooth, thick cookie dough.
3 Mix in your chocolate chips, then evenly spoon your mixture into your skillet or cake tin. You can push a few extra chocolate chips in the top if there aren’t many showing on the surface already.
4
Bake in the oven for 30 mins until the top is cooked but still gooey underneath. Allow to cool for 15 mins. If you like it a bit less gooey in the middle, leave it a little longer to cool. Enjoy straight from the skillet or tin with vanilla ice cream.