2 1/4 cups (315 g) all purpose gluten free flour (I used Better Batter)
1 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon baking soda
1/2 teaspoon kosher salt
8 ounces semi-sweet chocolate chips
16 tablespoons (224 g) unsalted butter, melted and cooled
5/8 cup (125 g) granulated sugar
3/4 cup (164 g) packed light brown sugar
2 eggs (100 g, weighed out of shell) at room temperature, beaten
2 teaspoons pure vanilla extract
Vanilla Ice Cream, for serving
Preheat your oven to 375°F. Grease 3 6 1/2-inch cast iron skillets or small round cake pans and set them aside.*
In a medium-size bowl, place the flour, xanthan gum, baking soda and salt, and whisk to combine well. Place the chocolate chips in a separate, small bowl and add about 1 tablespoon of the dry ingredients to the bowl. Toss the chips to coat in the dry ingredients. Set both bowls aside.
In a large bowl, place the melted butter, granulated sugar, brown sugar, eggs and vanilla, whisking to combine well after each addition. Add the dry ingredients and mix until just combined. Add the chips and reserved dry ingredients, and mix until the chips are evenly distributed throughout the dough. Divide the dough among the prepared skillets and smooth into an even layer in each skillet, then press the dough slightly further up the sides of the skillets to create a crust.
Place the skillets in the center of the preheated oven and bake for about 13 minutes, or until golden brown on the edges but still soft in the center. Remove from the oven, top with a scoop of vanilla ice cream and serve immediately.
*This recipe can also be: