The Best Damn Vegan Chocolate Chip Skillet Cookie.

The most popular recipe on my site is my "best vegan chocolate chip cookies" this recipe > that one.

The Best Damn Vegan Chocolate Chip Skillet Cookie

Preheat oven to 350 degrees. Cream coconut oil, sugars, baking soda, baking powder, vanilla and flax mixture until smooth and fluffy, about 2 minutes. Add flour, combine until well mixed. Add chocolate chips. Stir until incorporated.

Transfer cookie dough to a 12 inch cast iron skillet, I use one made by Lodge. Press the dough with your hands to even and spread it out. Sprinkle with flaked sea salt if desired. Bake for 20-25 minutes depending on your desired level of gooey center (I did 22).

Note: Sometimes due to humidity, measuring methods, etc, you may need to make adjustments before baking. If cookie dough mixture seems too dry, add plant milk, one tablespoon at a time (you shouldn't need more than 2 tablespoons) and mix until fully incorporated. If mixture is too wet, add flour 1 tablespoon at a time and mix until incorporated. Again, you shouldn't need more than a couple tablespoons. Proceed with the recipe as directed.
Check out the rad gooey factor

Alternatively for ridiculously good "normal sized" cookies: Scoop out by rounded tablespoons (or this cookie scoop). Bake 10-12 minutes or until lightly golden. Cookie slam for crinkled cookies. Makes 3 dozen or so cookies. Cool 5-10 minutes before eating.

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