APRIL 19, 2012


A very large pile of recipes, magazine articles, and newspaper clippings reside on a chair, next to my desk. This pile grows with greater speed than the rosemary bush in my backyard herb garden. Just before Passover, I purged. The pile, that previously stood about a foot and a half tall was happily edited down to a clean, five inches.

One recipe that did not end up in the recycling bin was this recipe from Heidi Swanson. I am a huge fan of Heidi’s recipes. Her books are a treasure and her blog is filled with simple recipes, beautiful photography, and written pros that makes one feel as though they are traveling on the journey with her.

I tried to “Passover-fy” this, but it was a big fail. I hate wasting good ingredients – so completely upsetting. I went for round two, however this time I kept it plain and simple. Replacing the whole wheat flour with gluten free flour mixture, really good chocolate, organic butter, and local, pastured eggs. The white sugar was swapped out for coconut sugar and chocolate chips were used rather than chocolate chunks. Although a bit on the sweet side (can you believe I am saying something is too sweet), a warm piece of this topped with a huge scoop of vanilla ice cream made a not so great day turn into a glorious one!

This is more cake like than cookie like. The top is a bit crispy, yet underneath is a moist and rich center, layered with all the familiar flavors of a traditional chocolate chip cookie.

Gluten Free Chocolate Chip Skillet Cookie
original recipe here
yield: 1-11″ cookie (feeds a crowd)

14.75 ounces | 420 grams | 3 cups gluten free all purpose flour
1 1/2 teaspoons  baking powder
1 teaspoon baking soda
1 1/4 teaspoon Celtic sea salt
8 ounces | 225 grams | 2 sticks unsalted butter, cold (cut into small cubes)
5 ounces | 140 grams | 1 cup Moscovado sugar
5 ounces | 140 grams | 1 cup Coconut sugar
2 large, organic eggs
2 teaspoons pure vanilla extract
8 ounces | 225 grams bittersweet chocolate chips (Callebaut)

• preheat oven to 350*.
• butter a 10″ – 12″  ovenproof skillet (I used a 50 year old skillet), by 2″ deep.
• sift the dry ingredients into a bowl and set aside.
• in the bowl of your standing mixture, fitted with the paddle attachment, cream the butter and the sugars.
• add the eggs, one at a time, mixing well after each one. add the vanilla.
• lower the speed on the mixer and add the dry ingredients. mix until combined.
• remove the bowl from the mixer and using a rubber spatula, mix in 3/4 of the chocolate. place the batter into the prepared skillet, pressing
it into the pan.
• sprinkle the remaining chocolate over the top of the batter.
• bake 35 – 40 minutes, or until the top is golden brown.
• let cool before cutting into it.
note: it’s better the second day!