Here is an easy way to make a homemade and meaningful gift that is also a better-for-you version of a good old classic.
This idea sparked when I saw these awesome cast iron and mini cast iron skillets on the H-E-B shelves. This super easy and delicious skillet cookie was shared with us by Rocco DiSpirito, and I said “How fun would it be to make this for the festive season”?
Tip: Ensure the cookie and skillet are completely cool before wrapping. Parchment paper is a good alternative if you do not have a clear wrap.
Rocco DiSpirito’s Chocolate Chip Skillet Cookie
- 1 stick unsalted grass-fed butter, at room temperature, +1 tablespoon for the skillet
- 1/4 cup brown sugar erythritol -can also use granulated Stevia or granulated monk fruit sugar
- 1/4 cup granulated erythritol -can also use granulated Stevia or granulated monk fruit sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1/2 tsp. Celtic sea salt
- 1/2 tsp. baking soda
- 1 1/2 cups almond flour
- 1 cup stevia-sweetened dark chocolate baking chips
- Preheat oven to 350 F. Grease a 10-inch cast-iron skillet with 1 tablespoon of butter.
- In a bowl, beat the butter, brown sugar, erythritol, and granulated erythritol with an electric mixer until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Add the vanilla and salt and mix to combine.
- Add the baking soda and almond flour and mix until just incorporated. Add the chocolate chips and stir to combine using a rubber spatula.
- Pat the cookie dough into the skillet, and bake until golden brown and the middle is almost set about 25 minutes. Let cook for 10 minutes, cut into wedges, and serve.
This article is sponsored by H-E-B.