Put the sheet pans aside and pull out your cast iron for this giant crowd-pleasing chocolate chip cookie. Top with your favorite allergy-friendly ice cream or sorbet!
Ingredients
3 cups Hungry Harry's All Purpose Flour Blend
1 cup coconut oil, softened but not melted, plus extra to grease pan
1 cup granulated sugar
3/4 cup dark brown sugar
3 eggs or egg replacers
2 1/2 teaspoons vanilla extract
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 cups mixed chocolate chips
How-To
Preheat oven to 350°, and grease the skillets well with coconut oil.
In a bowl with a wooden spoon, or with an electric mixer, cream the coconut oil with the sugars. Add the eggs one at a time, mixing in each thoroughly before adding the next, and then the vanilla extract.
In a separate bowl, combine the Hungry Harry's All Purpose Flour Blend, salt, and baking powder. Fold the dry mixture into the coconut/sugar/egg mixture, mixing fully to ensure no pockets of dry mix remain. Fold in the chocolate chips.
Divide the batter evenly between two 8" skillets, spreading the batter to the edges and flattening it evenly.
Bake for 35 - 40 minutes, until it's just cooked in the middle. Let rest for 10 minutes before slicing and serving. Enjoy!
