In our kitchen, we’re constantly searching for the intersection of wholesome and delicious—especially with desserts. This skillet cookie is an experiment gone right. It’s made with almond flour instead of white flour, making it nutrient-filled and naturally gluten-free. Instead of being overly dense, the texture is soft and chewy. With pockets of rich dark chocolate and just the right amount of sea salt, our family and friends find it hard to resist. You can serve it warm from the oven in wedges, or make it in advance and store the pieces in a cookie jar. The 30-minute rest time makes certain the texture is set—but if you just can’t wait, enjoy it with forks directly from the skillet.
- Yield: 4 to 6 Servings
- 2 ounces high-quality dark chocolate
- ¼ cup unsalted butter, melted
- 2 cups almond flour*
- 6 tablespoons packed light brown sugar
- ¼ teaspoon kosher salt
- 1 egg white
- 1 teaspoon vanilla extract
- ¼ teaspoon flaky sea salt (we like Maldon)
- Preheat the oven to 400ºF.
- Chop the chocolate into chunks.
- In a medium bowl, mix together the almond flour, brown sugar, and kosher salt. Stir in the melted butter, egg white, vanilla extract, and the majority of the chocolate chunks (reserve a small handful for pressing into the top). Stir until combined, then use your hands to form the dough into a ball. Press the dough into an even layer in an 8-inch nonstick skillet, then press the remaining chocolate chunks into the top. Smooth the top by rolling over it with a small glass. Sprinkle with sea salt flakes, crushing them with your fingers as you sprinkle.
- Bake 18 to 20 minutes until golden brown at the edges. Allow to cool for 30 minutes so that the texture sets but the cookie is still warm. Slice into wedges and serve, or if desired, carefully run a thin knife around the edge and invert the entire cookie onto a plate, then flip it right-side up onto a serving plate.