Get ready to experience dessert magic that will make your taste buds dance with joy! This incredible Eggless Chocolate Chip Skillet Cookie is the ultimate crowd-pleaser that combines the warmth of a freshly baked cookie with the convenience of a one-pan wonder. Whether you're dealing with egg allergies, looking for a quick dessert, or simply craving something irresistibly delicious, this skillet cookie is about to become your new obsession. Imagine diving into a giant, gooey chocolate chip cookie straight from the oven, with crispy edges and a soft, melt-in-your-mouth center that's completely egg-free!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10-inch cast-iron skillet or oven-safe skillet with butter or cooking spray.
- In a large mixing bowl, combine the brown sugar, granulated sugar, applesauce, vegetable oil, and vanilla extract. Whisk together until the mixture is smooth and well incorporated.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix the batter, as this can make the cookie tough.
- Fold in most of the chocolate chips, reserving a small handful for topping. Mix until the chocolate chips are evenly distributed throughout the batter.
- Transfer the cookie dough to the prepared skillet, spreading it evenly with a spatula. Sprinkle the remaining chocolate chips on top of the dough.
- Place the skillet in the preheated oven and bake for 22-25 minutes. The edges should be golden brown, and the center should look slightly soft but set.
- Remove the skillet from the oven and let the cookie cool in the skillet for 10-15 minutes. The cookie will continue to set as it cools.
- Serve warm, optionally topped with a scoop of vanilla ice cream or a drizzle of chocolate sauce. Cut into wedges directly in the skillet for a rustic presentation.
- Store any leftover cookie, covered, at room temperature for up to 3 days. Reheat briefly in the oven or microwave before serving for the best texture.
Tips
- Use a well-seasoned cast-iron skillet for the best crispy edges and even baking.
- Don't overmix the batter - gentle mixing ensures a tender, soft cookie.
- For extra richness, use high-quality chocolate chips or chunks.
- Let the cookie cool slightly in the skillet to help it set properly.
- Serve warm with a scoop of vanilla ice cream for the ultimate indulgence.
- If you don't have a cast-iron skillet, a similarly sized oven-safe pan will work just fine.
- Store any leftovers in an airtight container and reheat briefly before serving to restore that fresh-baked texture.
- For a fun twist, try adding chopped nuts or a sprinkle of sea salt on top before baking.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 4g
Fat: 19g
Saturated Fat: 7g
Cholesterol: 0mg
