Loaded with chunks of chocolate and sprinkled with flaky sea salt, this Salted Chocolate Chip Skillet Cookie is the perfect dessert for sharing with others!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MyCalphalonKitchen #CollectiveBias
Baking during this time of year is simply the best! Back-to-school, Halloween, Thanksgiving, Christmas and New Years…there’s so many excuses to make delicious desserts. My favorites to make on rotation are Skinny Vanilla Cupcakes, decorated Christmas Sugar Cookies, Snowball Cookies, and Chocolate Mint Crinkle Cookies, BUT most of all, I enjoy making and eating chocolate chip cookies! Especially this Salted Chocolate Chip Skillet Cookie … it’s perfect for sharing over the holidays AND it’s sure to turn an ordinary day into something special.
I know what you’re probably thinking: It’s just a big cookie, right? I mean, it looks like a normal cookie … golden color, melted chocolate chunks, crinkled edges and melt-in-your-mouth interiors … but one bite and you’ll realize just how amazing this is. I credit 2 things, the baking method and its “secret ingredient” (agave) for adding a subtle, caramelized flavor, chewiness and softness that will last for days (think soft-batch cookies).
Little Oven, Big Results
Perhaps best of all, is that this salted chocolate chip skillet cookie was made so easily in my new Calphalon Precision Control™ Countertop Oven, which is part of a new line of Calphalon™ electric appliances now available exclusively at Target (yet another reason to love Target). All it takes is a few minutes to make the dough in one little bowl, press it into the skillet, add more chocolate chunks to the top of the dough and sprinkle on the sea salt. The sea salt + chocolate combo is truly amazing so don’t skip this step! THEN bake in your Calphalon Precision Control™ Countertop Oven . It’s microwave-sized, countertop oven heats up much more quickly than my big oven and the baking is faster and more precise, too. Talk about a win-win!
Convenient & Pretty
I forgot to mention that when I baked this chocolate chip skillet cookie, I had a lasagna in the big oven, cooking at a different temperature. It’s so convenient to have another great option to use for baking, especially around the holidays when the oven is usually monopolized for hours by things like stuffing and casseroles!
Although, nothing beats the convenience of having an extra oven, I was surprised at how easily this Calphalon Precision Control™ Countertop Oven won me over.
First of all, it looks pretty. This oven has classy and sleek design that looks great sitting out on my granite countertop. And the matte black finish and durable, brushed chrome handles add to its hip-looking appearance, which blends in nicely with my built-in stainless steel appliances.
And if you’re a big baking nerd like me, the control panel was a breeze to use. With dials that allowed you to program 8 different modes (baking, pizza, broiling, roasting, toasting, bagels, defrost, reheat…. it’s all there) and then having a baking temperature to the most specific degree is a big deal.
Convection is a Baker’s Friend
And don’t even get me started about the convection setting. Don’t even! Because it’s freaking awesome. Their Quartz heating technology along with turbo convection delivers 30% more even heat. It baked up my salted chocolate chip skillet cookie perfectly, giving it that beautiful crackly top. But because the confection setting blows air around to spread out the heat evenly, the center of my cast-iron skillet cookie finished baking in the same time with the edges, producing a nice even color, and a consistent soft texture throughout. Gotta love that.
Baking Made Simple
Do you know what else I love? I love the simplicity of this Salted Chocolate Chip Skillet Cookie recipe. I already shared just how easy this is to make, but do you realize how big of a deal that is? Holidays are crazy busy and having a tried and true dessert, that can be whipped up in a matter of minutes is a MUST! And knowing that it’s vegan, gluten-free and allergy-friendly….this treat will be enjoyed by all your friends and family.Print
- 2 1/4 cups 1-to-1 Gluten-free flour (or All-purpose)
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon sea salt
- 1 cup vegan butter
- 1 cup light brown sugar, packed
- 1/4 cup agave
- 1/8 cup water
- 1 tablespoon pure vanilla extract
- 1 cup vegan chocolate chunks (or chips)
- flaky sea salt
- Preheat oven to 325° for convection or 350° for regular bake. Lightly spray 9″ skillet with cooking spray and set aside.
- In a medium bowl, whisk together flour, cornstarch, baking soda and salt.
- In a large bowl, beat together butter, sugar, agave, water and vanilla extract for about 2 minutes, or until smooth and creamy. Slowly beat in flour mix until incorporated then fold in chocolate by hand.
- Spread out into prepared skillet and top with extra chocolate then sprinkle lightly with some sea salt.
- Bake 15 minutes, or until edges are golden.
- Serve warm with ice cream as a scoopable dessert or allow to cool and cut into pie shape serving sizes.
Thank you to Collective Bias, Inc. and its advertiser for sponsoring this post by providing the compensation to make it happen, as well as countertop convection ovens for me to test and talk about. All thoughts and opinions are my own. And finally, thank YOU for supporting Allergylicious and my sponsors! Find out more about Calphalon on Facebook , Pinterest or Instagram.8