Vegan Skillet Cookie (Pizookie)

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Crisp edges and a chewy, gooey center are what make this Vegan Cookie Skillet the best for sharing with friends and family!

Ingredients:
* ½ cup vegan butter, salted, (115g)
* ⅓ cup cane sugar, (65g)
* ¾ cup light brown sugar, (160g)
* ½ tablespoon vanilla extract
* ¼ cup plant milk, (60ml)
* 2 cups all-purpose flour, (240g)
* 1 tbsp cornstarch
* 1 teaspoon baking soda
* ½ teaspoon salt
* ¾ cup vegan chocolate chips, (120g)
* ¼ cup chopped pecans, optional, (25g)
* ¼ cup chocolate chunks, optional, (40g)

Steps:
1️⃣ Preheat the oven to 350°F (180°). Place a large cast-iron skillet (10-inch) over low heat on the stove.

2️⃣ Add the vegan butter to the pan and let it melt (about 3 minutes). Promptly remove the skillet from the heat so that it doesn't become too hot. A hot pan can cause the chocolate chips to melt into the dough too soon.

3️⃣ Whisk in the brown and cane sugars. Once the sugar is mostly dissolved, stir in the plant milk and vanilla.

4️⃣ Add in the flour, cornstarch, baking soda, and salt. I like to add it through a sifter here to help break up any clumps. Gently mix the dough together until it's combined. Fold in the chocolate chips and nuts.

5️⃣ Spread it out evenly and press the dough down into the pan with a metal spoon. Press in the chocolate chunks and more nuts on top.

6️⃣ Bake the cookie for 15-20 minutes until the edges of the cookie start to turn a light golden brown. Remove it from the oven before the cookie cooks further so that it remains soft and gooey in the middle. 

7️⃣ Let the cookie cool for 5 minutes, add optional vegan ice cream, and enjoy! Everyone can grab a spoon and dig in or serve it as slices.


#pizookie #skilletcookie #vegancookies #chocolatechipcookies #plantbaseddesserts