LOW FAT CHOC CHIP COOKIE.
No dairy, no gluten, low-carb: This skillet cookie tastes delicious with just a few ingredients. Browning the butter adds so much flavor to this giant cookie that you might want to take this step in all your baked goods!
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14 tablespoons unsalted butter, divided
½ cup white sugar
¾ cup light or dark brown sugar (make sure the sugar is soft and not hard)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1¾ cup all purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon cornstarch
1 cup semi sweet chocolate chips
Preheat oven to 375 degrees.
Add 10 tablespoons of butter to a small saucepan. Heat over medium high heat and cook until butter is golden brown and bubbly. Takes about 5 minutes.
Add the remaining 4 tablespoons of butter to a large bowl. Cut into cubes.
Add the melted butter to the cubed butter in the bowl and stir until melted.
Stir in both sugars, eggs and vanilla.
In a medium bowl combine flour, salt, baking soda and cornstarch.
Fold in the dry ingredients to the wet ingredients in two parts until incorporated. Do not over mix.
Fold in chocolate chips.
Spread into a cast iron skillet. No need to grease the pan. (Cast iron pans should already be seasoned.)
Bake for 20-25 minutes. Mine took exactly 20 minutes.
Serve warm with ice cream if desired!