Salted Chocolate Chip Skillet Cookie

What do you think of when you hear, “skillet cookie”?

For me, fond memories flood in. Memories of sharing carefree meals and laughter with friends at a restaurant. Digging into a skillet cookie topped with ice cream feels comforting. Homey. Relaxed. Welcoming. I need more of those vibes in my life right now; how about you?

While many of us are choosing to eat at home more often, we can still savor delicious treats. And thanks to the magic of the food processor, this salted chocolate chip skillet cookie comes together in only 10 minutes. Aren’t time-saving kitchen hacks the best?

After dough is mixed in the food processor, it simply needs to be spread evenly into a cast iron skillet and baked. I used a 10 inch skillet, because thats what I own. However, I suspect an 8 inch skillet might be preferable as the cookie would be slightly thicker. Cooking time may need to be adjusted slightly if doing so.

This salted chocolate chip skillet cookie is similar to the restaurant versions I shared with friends – sweet, chewy, gooey and chocolatey – yet different, because it’s made with only real food ingredients. Walnuts, pecans, coconut, maple syrup, and sea salt to list a few.

It may be a while before we resume eating directly from a shared, piping hot cast iron dish with our spoons – really, why did we do that anyway?? – so grab a serving spoon and scoop out a bit of the sweet, gooey cookie covered in melting ice cream onto your own plate or bowl. Then dig in!

Salted Chocolate Chip Skillet Cookie

Giant chocolate chip cookie baked in a cast iron skillet, topped with vanilla ice cream. Served warm so the cookie is gooey and ice cream starts to melt. So comforting. (Gluten-free, dairy-free, egg-free, soy-free, nightshade-free)
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: dairy-free, egg-free, gluten-free, nightshade-free, soy-free
Servings: 8

Ingredients

  • 1 cup walnuts
  • 1 cup pecans
  • 1/4 cup water
  • 1/4 cup maple syrup
  • 1/4 cup maple sugar or coconut sugar (or brown sugar)
  • 1/4 cup coconut flour
  • 2 Tbsp coconut oil, refined
  • 2 Tbsp flaxseed, ground
  • 2 Tbsp arrowroot flour
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup chocolate chips ensure dairy-free, if a consideration for your diet
  • 1 sprinkle Maldon salt flakes
  • vanilla ice cream of your choice for topping ensure dairy-free, if a consideration for your diet

Instructions

  • Preheat oven to 350 degrees Fahrenheit. In large food processor bowl, blend pecans and walnuts until no chunks are seen. Will be texture of a relatively coarse nut butter; very thick. Process about 3-5 minutes. Scrape down bowl as needed.
  • Add rest of ingredients except for chocolate chips and Maldon salt flakes. Process until an even consistency is achieved, about 1 minute. Stop to scrape down bowl halfway through as needed.
  • Add chocolate chips. Pulse a couple times or stir with spatula to incorporate. Pour into an 8 or 10 inch cast iron skillet. Spread dough around into an even layer. Bake for 35 minutes total. After about 30 minutes, sprinkle with Maldon salt flakes.
  • When done baking, remove from oven. Allow cookie to set before topping with vanilla ice cream and serving.

Notes

Leftovers (without ice cream on top, obviously) store well in refrigerator for a few days.
I predict this would freeze well, but we never have any leftovers to test this out.

Mediterranean Meatballs

A little variety can go a long way towards keeping things fresh. Move over beef, pork, and chicken! There are other animal proteins to explore!

Lamb is one such option. But what to do with it? Consider meatballs.

Making meatballs or another recipe using ground meat is an approachable and affordable way to try different muscle meats such as lamb. By using 50% ground beef, or another ground meat with which we are already comfortable cooking and eating, and 50% ground lamb, trying something new feels more familiar. Sometimes we humans are funny like that. We want something “new and different,” but not “too new and different.”

Herby lamb meatballs, not eel sushi.

It can be like that with haircuts, too. But that’s another story…

Sometimes this idea of wanting something “a little different” resonates with me. If I am going to make the effort preparing something, I want to be reasonably sure my audience will eat it (and enjoy it). I want to be reasonably sure I will enjoy it.

Other times we feel more adventurous. And some of us are more food-adventurous than others by default. Whatever your mood, these Mediterranean Meatballs are a crowd-pleaser. Consider serving atop a bed of zucchini noodles to lighten-up the meal.

Mediterranean Meatballs

Soft, juicy Mediterranean seasoned meatballs made from ground lamb and beef. (gluten-free, dairy-free, soy-free, nut-free, seed-free, nightshade-free)
Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Course: Appetizer, Main Course
Cuisine: Mediterranean
Servings: 6 people

Ingredients

  • 1 pound ground lamb
  • 1 pound ground beef
  • 1 egg or 2 egg yolks
  • 1 shallot, minced
  • 4 tsp capers, minced
  • 1 Tbsp garlic, minced
  • 1 tsp lemon juice
  • 1 handful parsley, finely chopped
  • 2 sprigs fresh oregano, finely chopped
  • 2 sprigs fresh rosemary, finely chopped
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup gluten-free breadcrumbs I use Trader Joe's Rice Crumbs. Check the ingredient list on your product.

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Mix all ingredients together in a large mixing bowl.
  • Using a large spoon or cookie scoop, spoon out evenly sized amounts of meatball mixture. Roll with hands into round balls. Place formed meatballs into muffin pan, one meatball per muffin placeholder. Makes 20-24 meatballs.
  • Bake in oven for 25 minutes or until lightly browned and internal temperature is 160 degrees Fahrenheit. Remove from oven. Place meatballs on clean dish. Discard fatty juices which cooked out of meatballs. Serve immediately or refrigerate for future use.

Notes

If baking in a silicone muffin pan, place silicone muffin pan on a metal baking sheet for stability.
If not using a muffin pan, simply using a metal baking sheet is an option. Placing a wire rack on top of the baking sheet, then placing meatballs on top of the wire rack before baking is even better. This will allow the fat and juices to drip away from the meatballs as they cook. Which cooking option is best depends on the gear in your kitchen and personal preference.
May prepare ahead of time, then reheat in microwave or toaster oven prior to serving. Leftovers may be stored in refrigerator for 3 days.
Freezes well. Freeze in individual layers separated by parchment paper. Allow to thaw in refrigerator. Reheat in microwave or toaster oven.