Double Chocolate Skillet Cookie

Ingredients

6 tablespoons salted kerrygold butter,
softened
3/4 cup organic cane sugar
1 large egg
1 1/2 teaspoons vanilla
1 cup bobsredmill gluten free one to one flour
2 tablespoons cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup chocolate chips

Directions
Preheat oven to 350 degrees, grease an 8inch cast iron skillet. In the bowl of a mixer, cream butter and sugar until light and fluffy. Add the egg and vanilla and blend until well combined. In a separate bowl sift together the flour, cocoa powder and baking soda then stir in the salt.

Add the dry ingredients to the mixer and mix on low until combined making sure to scrape sides at least once. Add chocolate chips and mix for a few seconds. Place dough in skillet and flatten. Top with a few extra chocolate chips.

Bake for 25-30 minutes. (25 if you like a little undone in the middle, my favorite). Let cool a little and little then serve. Feel free to add some pecans or walnuts and top with ice cream if you feel inclined to do so.