Ingredients:

  • 1.5 cups Gluten-Free All-Purpose Flour Blend (with Xanthan Gum)
  • 0.5 tsp Baking Soda
  • 0.5 tsp Sea Salt
  • 0.5 cup Unsalted Butter, melted and slightly cooled
  • 0.5 cup Light Brown Sugar, packed
  • 0.25 cup Granulated White Sugar
  • 1 large Egg, room temperature
  • 1 tbsp Pure Vanilla Extract
  • 1 cup Semi-Sweet Chocolate Chips
  • 0.25 tsp Flaky Sea Salt, for garnish

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease a 10-inch cast iron skillet with butter or coconut oil.
  2. In a large mixing bowl, whisk the melted butter, light brown sugar, and granulated white sugar vigorously for about 1 minute until the mixture appears glossy and sugars begin to dissolve.
  3. Add the room-temperature egg and vanilla extract to the sugar mixture. Whisk until the batter is smooth, pale, and fully emulsified.
  4. Sift the gluten-free flour blend, baking soda, and sea salt into the bowl. Use a silicone spatula to fold the dry ingredients into the wet until no dry streaks remain.
  5. Stir in 3/4 cup of the semi-sweet chocolate chips into the thick dough.
  6. Press the dough evenly into the prepared cast iron skillet and sprinkle the remaining 1/4 cup of chocolate chips on top.
  7. Bake for 18–22 minutes. The edges should be golden brown and pulling away from the sides, while the center remains soft and slightly jiggly.