+SFO
Ok, we’re calling it. The best way to eat a chocolate chip cookie is from a skillet. Firstly, cookie skillets are just fun. There’s no better way to impress someone than serving them a giant cookie in a cast-iron skillet. And secondly, the skillet allows the cookie to retain its heat, allows the chocolate to stay melted, and gives the edges that nice cookie crispiness while keeping the center just gooey enough. —LM + AM
SERVES 12
1 tbsp (7 g) ground flaxseed
3 tbsp (45 ml) water
1¾ cups (222 g) all-purpose flour
¾ tsp baking soda
¼ tsp fine sea salt
8 tbsp (116 g) vegan butter (use soy-free)
¼ cup (49 g) sugar
½ cup (80 g) light brown sugar
1 tbsp (15 ml) pure vanilla extract
3 tbsp (45 ml) pure maple syrup
10 oz (283 g) vegan semisweet chocolate chunks (we use Enjoy Life brand)
TOPPINGS
Vanilla ice cream
Melted chocolate
Preheat the oven to 350°F (177°C) and lightly grease a 10-inch (25-cm) iron skillet.
Whisk the flaxseed and water together. Allow the mixture to sit for 2 minutes.
While the flaxseed mixture is sitting, take a medium bowl and whisk together the flour, baking soda and sea salt until well incorporated.
In a large mixing bowl, beat the butter and sugars together until combined. Once the butter-sugar mixture is uniform in consistency, add the vanilla, maple syrup and flax egg. Beat the mixture again until the blend is light and fluffy.
Once you’ve achieved the fluffy texture, begin to pour the flour mixture in ¼ or ⅓ cup (30 or 40 g) at a time. When the flour is completely mixed into the batter, fold in the chocolate chunks.
Take the greased pan, and spread the chocolate chip mixture evenly inside the pan.
Bake on the middle rack for 15 to 18 minutes, or until golden brown and firm in the middle.
Serve with a scoop of vegan vanilla ice cream and a drizzle of melted chocolate.
*SEE PHOTO INSERT