Whole Wheat Chocolate Chip Skillet Cookie

24 May

Let me tell you a story; it’s a good one, I promise:

I post baking related status updates on facebook all the time. One day, while dipping a chocolate cashew cookie into a glass of milk I wanted to confess my love for the chocolate chip cookie. My status simply read:

“Fabiola is addicted to chocolate chip cookies.”

Minutes later, my lovely friend posted a link to 101 cookbooks and simply said “look!!!!” The recipe was from a cookbook that I’ve wanted to buy for ages but have been too cheap to make it happen. This recipe combined two things I love; chocolate chip cookies and my favourite cast iron skillet. I can’t live without either of them. True story!

So, the other day my kickboxing class was cancelled. I was bored. I made a whole wheat chocolate chip skillet cookie. I licked the beaters while I sat cross legged on the floor and watched it bake. I am not ashamed of this.

It is a very simple, straight forward recipe, but I learned some things:

When it tells you to beat in a mixer….and you don’t have a mixer…and you’re using a hand mixer…USE A BIG BOWL.

The stuff flew everywhere! It was because the recipe calls for cold butter. Lesson learned.

The first time I made this, I used milk chocolate chips because that was all I had, but I much preferred using a bar of dark chocolate, chopped into small chunks.

The flavour went better with the nutty whole wheat flour, and I really liked how “rustic” the cookie looked.

The second time ’round, I also sprinkled french grey sea salt on top. Definitely a winner.

The consistency when it comes out is not quite what you would expect from a chocolate chip cookie recipe. The texture is more like a chewy, cake cookie than a cookie cookie. I’m using the word cookie a lot, I know. I love the whole wheat in it and I would highly recommend drizzling caramel sauce over it or eating it à la mode if you want to be crazy like that. I dare you.

I followed the exact recipe from 101 cookbooks. I just halved the recipe.

Whole Wheat Chocolate Chip Skillet Cookie

1.5 cups whole-wheat flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine grain sea salt

4 oz (1 stick) cold unsalted butter, cut into 1/2-inch pieces, plus more for buttering the pan

1/2 cup dark brown sugar
1/2 cup sugar
1 large eggs
1 tsp pure vanilla extract

4 oz bittersweet chocolate, roughly chopped.

Coarse salt (optional)

Preheat the oven to 350°F. Butter a 5 or 6-inch ovenproof skillet, one that is at least 2-inches deep. If you’re unsure, measure, because if you use a too small skillet, you’ll have a messy overflow.

Sift the dry ingredients into a large bowl.

In another large bowl, add the butter and the sugars. Mix just until the butter and sugars are blended, about 2 minute. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend until the flour is barely combined. Scrape down the sides and bottom of the bowl.

Add most of the chocolate to the batter. Mix just until the chocolate is evenly incorporated. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out into the skillet, pressing it out into an even layer. Sprinkle any remaining chocolate across the top, and casually press it into the dough a bit, just enough that it isn’t riding directly on top of the dough. Sprinkle with salt if desired.

Bake the cookies for 35-45 minutes, or until until the dough is a deep golden brown along the edge, and the center has set. Remove from oven and let cool a bit before slicing into. Cute into wedges or small squares.

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