Cookies. Cookies. Cookies. We can never have enough cookies. Once the jar is empty there is more baking to be done. Chocolate chip cookies are a big favorite around my house. If I make them when the girls are home, help is never in short supply. Chairs are dragged to the counter and hands are washed before I even get things set up. Sneaking stray chips is a specialty that all three have perfected. Not sure who they learned that from. Makes baking things with chocolate chips very popular.
This chocolate chip cookie recipe doesn’t involve making individual cookies, which bumps it up to the quick-to-fix category. All you need is an oven-proof skillet, ideally, cast iron if you have it, to get this BIG cookie baked and ready to serve. You can also feel good about this recipe because, not only does it involve chocolate chips and all of the sweet, buttery, brown sugar goodness of a traditional chocolate chip cookie, it includes two full cups of Hodgson Mills Whole Wheat Flour in the dough. If you think you can get away with it and the kids won’t complain, make the whole thing with Hodgson Mills Whole Wheat Flour . The palates in my house are a little sensitive, and we’re talking about one of their favorite treats, so I found that adding a cup of Hodgson Mills Naturally White Flour made the addition of whole wheat flour go unnoticed.
First get your sugars and butter together in a mixing bowl. The recipe calls for cold butter, so do this first to give your butter a chance to soften up for just a few minutes.
Put all your dry ingredients in a medium bowl and whisk to mix. Little people love to whisk as evidenced by my daughter’s hands.
The nuttiness of the whole wheat flour really compliments the caramel undertones of the dark brown sugar, and adds some texture that helps make this cookie crispy and chewy at the same time. It also makes this a healthier cookie, which means a bigger piece, right? “Win-Win” I say.
Go back to your butter and sugar and begin mixing. I don’t have a stand mixer, so I’m using my hand-held version. It will feel a little bit like you’re chasing butter marbles around your bowl. Don’t worry. It will come together after a few minutes. Add your eggs and vanilla. Next, gently mix in your dry ingredients that have been expertly whisked.
It’s time to add in the chocolate chips. I used a combination of chopped dark chocolate and semi-sweet chunks. I started with about a cup and a half of chocolate for this dough and ended up with roughly a cup. (Little sneakers!) If you can manage it, save about a quarter of your chips to sprinkle on the dough before it goes in the oven. If those chips are in serious danger of being sneaked, throw them in with the rest. It’s all good.
Smear a little bit of butter in your skillet and press the dough in as level as you can get it. Sprinkle your last surviving chips on top and then give the whole thing a light sprinkle of sea salt.
You can see the little bits of sea salt on top of the dough. It doesn’t cover the whole thing. Just a grain here and there is all you need. This step is totally optional, but I love the salty sweet combination especially on my chocolate chip cookies. The salt kind of sticks to your lips as you take a bite and then when you go to lick your lips from the leftover warm chocolate, you get a salty sweet experience that is near perfection. I’m starting to swoon just thinking about it.
Bake your BIG cookie for about 45-50 minutes at 350° F. You will want to make sure it gets to be a deep amber brown before taking it out of the oven. Darker than you would let your individual chocolate chip cookies get. The dough in the middle takes a while to cook, so check it with a sharp knife if you aren’t sure it’s finished baking.
Serve this skillet cookie warm, family-style, scooping out spoonfuls into bowls, or cut it into wedges like a pie. Either way, the only thing that can make this cookie even better is a scoop of vanilla ice cream on top. Enjoy!
Whole Wheat Chocolate Chip Skillet Cookie
- 1 cup Hodgson Mills Naturally White Flour
- 2 cups Hodgson Mills Whole Wheat Flour
- ¾ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 8 ounces cold unsalted butter, cut into ½ inch pieces, plus more for buttering the pan
- 1 cup dark brown sugar
- 1 cup sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 8 ounces chocolate roughly chopped (I used dark and semi-sweet)
- Sea salt
Preheat the oven to 350°F with a rack in the middle. Butter a 10 or 11-inch ovenproof skillet, one that is at least 2-inches deep. If you’re unsure, measure, because if you use a smaller skillet, you’ll have a messy overflow. Most skillets are oven proof to 425° F, but check with you manufacturer to be safe. A cast iron skillet is preferable.
Whisk the dry ingredients in a large bowl.
In another large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, add the butter and the sugars. Mix just until the butter and sugars are blended, about 2 minutes using the mixer on low speed. Use a spatula to scrape down the sides of the bowl along the way. 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 on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.
Add most of the chocolate to the dough. Mix just until the chocolate is evenly incorporated. Use a spatula to scrape down the sides and bottom of the bowl, and then scrape the batter out into the skillet, pressing it out into an even layer. Sprinkle any remaining chocolate across the top and a shake or two of sea salt, if desired.
Bake the cookies for 45-50 minutes or 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. Cut into wedges or serve family style. Don’t forget the vanilla ice cream!
Adapted from 101cookbooks
You can find this and other recipes from Hodgson Mill by visiting the Recipes page.