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Rocco DiSpirito’s Chocolate Chip Skillet Cookie

Course Dessert
Author Rocco DiSpirito

Ingredients

  • 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

Instructions

  • 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.
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